Soy-Free Sayur Usus
Discover the bold and flavorful world of 'Soy-Free Sayur Usus,' a delicious Indonesian dish that reimagines the classic Sayur Usus without the use of soy-based ingredients. This hearty and aromatic soup features tender chicken intestines simmered in a rich coconut milk broth infused with fragrant spices like galangal, turmeric, lemongrass, and kaffir lime leaves. Enhanced with vibrant vegetables such as carrots, green beans, and a hint of red chili for heat, this recipe offers a balanced and comforting experience while catering to soy-free dietary needs. Perfectly paired with steamed rice, this wholesome dish is a celebration of authentic Indonesian flavors crafted for those seeking a unique, protein-packed meal. Easy to prepare and irresistibly tasty, 'Soy-Free Sayur Usus' is a must-try for any adventurous food lover!
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Recipe Information
Ingredients
- 500 grams Chicken intestines
- 400 ml Coconut milk
- 2 tablespoons Cooking oil
- 4 pieces Garlic cloves
- 4 pieces Shallots
- 3 pieces Candlenuts
- 2 cm piece Galangal
- 1 teaspoon Turmeric
- 1 teaspoon Coriander powder
- 2 pieces Kaffir lime leaves
- 2 pieces Bay leaves
- 1 stalk Lemongrass
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 500 ml Water
- 150 grams Green beans
- 1 large Carrot
- 2 pieces Red chili
Instructions
Clean the chicken intestines thoroughly, removing any fat or membrane, and set aside.
In a blender, combine garlic, shallots, candlenuts, galangal, turmeric, and coriander powder. Blend into a smooth paste.
Heat the cooking oil in a large pot over medium heat. Add the paste to the pot and sauté for 4-5 minutes until fragrant.
Add lemongrass, bay leaves, and kaffir lime leaves to the pot, stirring for another 2 minutes.
Add the cleaned chicken intestines to the pot and stir well, making sure they are coated with the spice mixture.
Pour in the water and bring to a simmer. Cover and cook for 20-25 minutes, until the intestines are tender.
While the intestines are cooking, peel and slice the carrot, and trim and cut the green beans into 2-inch pieces.
Add the coconut milk to the pot, along with the sliced carrot and green beans. Stir well.
Season with salt and sugar, and add sliced red chili for heat. Simmer for another 20 minutes on low heat.
Check seasoning and adjust if necessary before serving. Serve hot with steamed rice.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 3049 mg | 133% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 51.1 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2767 mg | 59% | |
*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.
