Dairy-Free Sayur Usus
Dive into the bold, aromatic flavors of Dairy-Free Sayur Usus, a rich and comforting Indonesian dish featuring tender chicken intestines simmered in a fragrant coconut milk broth. This recipe combines an earthy blend of turmeric, galangal, coriander, and cumin, paired with the vibrant notes of lemongrass, kaffir lime leaves, and bay leaves to create an irresistible, dairy-free delicacy. Perfect for adventurous food lovers, this dish is carefully balanced with hints of spice and sweetness, while the creamy coconut base enhances the complexity of the ingredients. Serve it piping hot alongside steamed rice for a truly authentic, satisfying meal. Whether you're exploring Indonesian cuisine or seeking a new culinary experience, this recipe is a guaranteed standout!
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Recipe Information
Ingredients
- 500 grams Chicken intestines
- 400 ml Coconut milk
- 250 ml Water
- 2 Lemongrass stalks, bruised
- 3 Kaffir lime leaves
- 2 Bay leaves
- 1 teaspoon Turmeric powder
- 1 tablespoon Salt
- 1 teaspoon Sugar
- 3 tablespoons Cooking oil
- 5 Shallots, thinly sliced
- 4 Garlic cloves, minced
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 3 Candlenuts
- 3 Red chilies, deseeded and sliced
- 1 inch piece Galangal, sliced
Instructions
Thoroughly clean the chicken intestines by rinsing them under water. Boil them in water for about 15 minutes to remove any impurities, then drain and set aside.
In a blender or mortar and pestle, grind the shallots, garlic, coriander seeds, cumin seeds, candlenuts, red chilies, and galangal to form a smooth spice paste.
Heat the cooking oil in a large pot over medium heat. Add the spice paste and cook, stirring constantly, for about 5-7 minutes until the paste is aromatic and the oil begins to separate from the paste.
Add the lemongrass, kaffir lime leaves, bay leaves, and turmeric powder to the pot. Stir well to combine with the spice paste.
Introduce the boiled chicken intestines to the pot, stirring to coat them thoroughly with the spice mixture.
Pour in the coconut milk and water, bringing the mixture to a gentle simmer. Add salt and sugar, adjusting seasoning to taste.
Continue to simmer over low heat for about 30-40 minutes, or until the chicken intestines are tender and have absorbed the flavors of the broth.
Remove from heat and serve hot with steamed rice.
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 7549 mg | 328% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 47.2 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2705 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
