Low Fat Sayur Usus
Indulge in the flavors of Indonesia with this vibrant and nutritious Low Fat Sayur Usus recipe, a lighter take on the traditional dish. Featuring tender chicken intestines, fresh vegetables like carrots, green beans, and cabbage, and a fragrant mix of spices including turmeric, coriander, and cumin, this stew is simmered in light coconut milk for a creamy yet guilt-free finish. Enhanced with aromatic additions like lemongrass, lime leaves, and bay leaves, every spoonful is a burst of exotic flavor. Ready in just under an hour, this low-fat variation of Sayur Usus is perfect for those seeking healthier, authentic Indonesian cuisine. Serve it steaming hot alongside fluffy rice for a wholesome and satisfying meal.
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Recipe Information
Ingredients
- 300 grams chicken intestines
- 2 medium, sliced carrots
- 100 grams green beans
- 150 grams, chopped cabbage
- 200 ml, light coconut milk
- 3 cloves, thinly sliced shallots
- 2 cloves, minced garlic
- 1 inch, grated ginger
- 1 teaspoon, ground turmeric
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 1 stalk, bruised lemongrass
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 ml water
- 3 lime leaves
- 1 tablespoon vegetable oil
Instructions
Begin by cleaning the chicken intestines thoroughly under running water. Optionally, blanch them in boiling water for a few minutes to remove any impurities, then drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the shallots and garlic, sautéing until they start to caramelize.
Incorporate the ginger, turmeric, coriander powder, and cumin powder into the pot, stirring to create a fragrant spice base.
Add the chicken intestines to the pot, stirring to coat with the spice mixture. Let it cook for about 5 minutes.
Pour in the coconut milk, then add water. Stir to combine the liquid with the spices and intestines.
Introduce the lemongrass, bay leaves, and lime leaves into the pot, then season with salt and black pepper.
Bring the mixture to a simmer, cover with a lid, and allow it to cook gently over low heat for about 20 minutes.
Add the sliced carrots and green beans, continuing to simmer for another 10 minutes until they are tender.
Stir in the chopped cabbage, cooking for an additional 5 minutes or until the cabbage softens to your liking.
Taste and adjust seasoning if necessary, then remove the lemongrass, bay leaves, and lime leaves before serving.
Serve the Low Fat Sayur Usus hot, accompanied by steamed rice or as part of a broader Indonesian meal.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 53.2 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2642 mg | 56% | |
*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.
