Low Sodium Sayur Usus
Discover the flavorful world of Indonesian cuisine with this vibrant and heart-healthy low sodium version of Sayur Usus! This traditional dish features tender chicken intestines simmered in a rich, aromatic coconut milk broth infused with turmeric, galangal, lemongrass, and kaffir lime leaves. Perfect for those seeking less salt without compromising on taste, this recipe is brimming with bold spices and fresh ingredients that create layers of depth and complexity. Ready in about an hour, Low Sodium Sayur Usus pairs beautifully with steamed rice and can be adjusted for spice lovers with a hint of bird’s eye chili. A must-try for adventurous palates and fans of Southeast Asian cuisine!
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Recipe Information
Ingredients
- 500 grams Chicken intestines
- 400 ml Coconut milk
- 300 ml Water
- 6 cloves Shallots
- 4 cloves Garlic
- 5 cm piece Fresh turmeric root
- 5 cm piece Galangal
- 2 stalks Lemongrass
- 3 leaves Kaffir lime leaves
- 3 pieces Bird's eye chili
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Black pepper
Instructions
Begin by thoroughly cleaning the chicken intestines under running water. Make sure to remove any fat or debris. Set them aside to drain.
Slice the shallots and garlic thinly. Peel the turmeric and galangal, and then slice them into thin pieces. Bruise the lemongrass by hitting the stalks with the flat side of a knife, and then tie each stalk into a knot. This will help release its aroma during cooking.
In a large pot, heat the vegetable oil over medium heat. Add the shallots and garlic. Sauté until they are fragrant and golden brown.
Add the sliced turmeric, galangal, and the bruised lemongrass to the pot. Stir and cook for another 2 minutes to release their aroma.
Stir in the chicken intestines and cook for about 5 minutes, stirring often, until they start to change color.
Pour in the coconut milk and water, and bring the mixture to a gentle simmer.
Add the kaffir lime leaves and bird's eye chilies to the pot. Reduce the heat to low and let it simmer for 15-20 minutes until the intestines are tender.
Add sugar, lime juice, and black pepper. Stir well to combine everything evenly. Continue cooking for another 5 minutes.
Taste and adjust the seasoning if necessary. Since this is a low sodium version, keep in mind not to add salt.
Serve hot with steamed rice or as part of a larger meal, garnished with a little more fresh chili or lime wedges if desired.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 48.1 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 3476 mg | 74% | |
*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.
