Sayur Usus
Sayur Usus is a hearty and flavorful Indonesian dish that brings together the rich, creamy essence of coconut milk with tender chicken intestines and vibrant vegetables. Infused with aromatic spices like galangal, lemongrass, and kaffir lime leaves, this traditional recipe offers a unique blend of tangy tamarind juice and bold chilies for a perfect balance of heat and zest. Long beans and spinach add a fresh, wholesome touch, making this dish as nutritious as it is delectable. Perfectly paired with steamed rice, Sayur Usus is a must-try for those seeking authentic Indonesian cuisine that celebrates bold flavors and comforting textures. If you're a fan of offal dishes or looking to explore something exotic, this recipe is an excellent place to start.
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Recipe Information
Ingredients
- 500 grams chicken intestines
- 400 ml coconut milk
- 2 tablespoons tamarind juice
- 2 cm piece galangal
- 1 stalk lemongrass
- 2 bay leaves
- 3 kaffir lime leaves
- 200 grams spinach
- 150 grams long beans
- 5 shallots
- 3 garlic cloves
- 5 bird's eye chilies
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 500 ml water
- 2 tablespoons oil
Instructions
Clean the chicken intestines thoroughly under running water and cut them into bite-sized pieces. Set aside.
Prepare the aromatic paste by blending the shallots, garlic cloves, and bird's eye chilies with a little bit of water to make a smooth paste.
Take the lemongrass and crush the bulbous end with the back of a knife to release the flavor.
Heat the oil in a large pot over medium heat. Add the aromatic paste and sauté for about 2-3 minutes until fragrant.
Add the galangal, crushed lemongrass, bay leaves, and kaffir lime leaves into the pot. Stir and cook for another 2 minutes.
Add the chicken intestines to the pot and stir well to coat them with the spices. Cook for about 5 minutes until they start to firm up slightly.
Pour in the coconut milk and water. Stir well and bring the mixture to a gentle boil.
Add the coriander powder, turmeric powder, salt, and sugar. Stir to combine and let it simmer on low heat for 20 minutes.
While the chicken intestines are cooking, prepare the vegetables. Wash the spinach thoroughly, trim the ends of the long beans, and cut them into 5 cm lengths.
Add the long beans to the pot and simmer for another 10 minutes until they are just tender.
Add the spinach and tamarind juice to the pot. Stir gently and simmer for an additional 5 minutes to allow the spinach to wilt and the flavors to meld.
Taste and adjust the seasoning if necessary, adding more salt or sugar as desired.
Remove from heat and allow to rest for a few minutes before serving.
Serve the Sayur Usus hot with steamed rice, and enjoy the rich and savory flavors of this traditional dish.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 3057 mg | 133% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 52.1 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4090 mg | 87% | |
*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.
