Grilled Temporal Lobe with Spicy Blood Dipping Sauce

1.Prepare the Brain: Rinse the left temporal lobe slices gently under cold water and pat dry with paper towels. Place the slices in a bowl and drizzle with olive oil and lemon juice.

2.Season the Brain: In a small bowl, mix smoked paprika, ground cumin, garlic powder, onion powder, black pepper, and sea salt. Sprinkle the seasoning evenly over both sides of the brain slices, massaging gently to coat thoroughly. Let it marinate for 20 minutes at room temperature.

3.Prepare the Spicy Blood Dipping Sauce: In a mixing bowl, combine the fresh cow blood with chili paste, fish sauce, sugar, minced garlic, chopped red chili, chopped basil leaves, lime juice, and a pinch of salt. Stir well until sugar dissolves and ingredients are fully incorporated. Taste and adjust seasoning if needed. Keep chilled until serving.

4.Grill the Brain Slices: Preheat a grill pan or outdoor grill to medium-high heat (about 200°C / 400°F). Lightly oil the grill grates to prevent sticking. Place the brain slices on the grill and cook for about 3-4 minutes per side, or until the exterior is golden and slightly crispy while the interior remains tender. Avoid overcooking to maintain softness.

5.Serve: Arrange the grilled brain slices on a warm serving platter. Garnish with a few fresh basil leaves for aroma and color. Serve immediately alongside small bowls of the spicy blood dipping sauce for dipping.

6.Tips: Handle the brain gently as it is delicate. Ensure the cow blood is fresh and sourced from a reputable supplier. The dipping sauce can be prepared in advance and refrigerated. Adjust chili levels in the sauce according to your heat preference.