Keto Sayur Usus
Experience the delightful fusion of bold Indonesian flavors and keto-friendly ingredients with this Keto Sayur Usus recipe. Featuring tender chicken intestines simmered in creamy coconut milk, this dish is enhanced by aromatic lemongrass, kaffir lime leaves, and ginger, creating an irresistible blend of fragrances. Packed with nutrient-rich vegetables like spinach, green beans, and vibrant red bell pepper, it's both wholesome and satisfying. Perfect for those on a low-carb diet, this comforting stew is seasoned to perfection with lime juice, salt, and pepper, delivering a tangy and savory finish. Ready in under an hour, Keto Sayur Usus makes a flavorful and nutrient-packed meal that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams chicken intestines
- 3 tablespoons coconut oil
- 400 milliliters coconut milk
- 200 grams spinach
- 150 grams green beans
- 1 red bell pepper
- 1 lemongrass stalk, bruised
- 4 kaffir lime leaves
- 3 garlic cloves, minced
- 3 shallots, sliced
- 1 tablespoon ginger, minced
- 1 red chili, sliced
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 tablespoon lime juice
- 200 milliliters water
Instructions
Thoroughly clean the chicken intestines by rinsing them under cold running water. Cut them into 2-inch pieces and set aside.
Heat the coconut oil in a large pot over medium heat. Add the minced garlic, sliced shallots, and ginger. Stir-fry for 2-3 minutes until fragrant.
Add the bruised lemongrass, kaffir lime leaves, and sliced red chili. Cook for another minute while stirring.
Add the chicken intestines to the pot and stir well to combine with the spices. Cook for about 5 minutes until the intestines start to firm up.
Pour in the coconut milk and water. Bring the mixture to a boil and then reduce the heat to a simmer. Cook uncovered for about 20 minutes, stirring occasionally.
Add the spinach, green beans, and sliced red bell pepper to the pot. Cook for an additional 10 minutes until the vegetables are tender.
Season with salt and pepper. Adjust the seasoning according to your taste.
Once the dish is done cooking, remove it from the heat and stir in the lime juice.
Serve hot, distributing the intestines and vegetables evenly among the bowls.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 64.9 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4284 mg | 91% | |
*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.
