Whole30 Sayur Usus
Discover the vibrant flavors of Whole30 Sayur Usus, a wholesome and nourishing dish that celebrates traditional Indonesian cooking while staying Whole30-compliant. This recipe features tender chicken intestines simmered in rich, creamy coconut milk infused with aromatic spices like turmeric, ginger, garlic, and kaffir lime leaves, creating layers of irresistible depth. Crunchy green beans and vibrant carrots add a pop of color and texture, perfectly complementing the bold flavors. Enhanced with the fiery heat of bird’s eye chilies and finished with fresh cilantro, this dish shines as a hearty main course. Easy to prepare in under an hour, Whole30 Sayur Usus pairs beautifully with cauliflower rice or a crisp salad for the ultimate guilt-free meal. Ideal for lovers of authentic Indonesian cuisine, this recipe is a fantastic addition to any healthy eating plan!
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Recipe Information
Ingredients
- 500 grams Chicken intestines
- 2 tablespoons Coconut oil
- 3 large, thinly sliced Shallots
- 4 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 4 whole, or to taste, chopped Bird’s eye chilies
- 1 teaspoon Turmeric powder
- 400 milliliters Coconut milk
- 3 whole Kaffir lime leaves
- 1 whole, bruised Lemongrass stalk
- 200 grams, cut into 2-inch pieces Green beans
- 2 medium, julienned Carrots
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh cilantro
Instructions
Thoroughly clean the chicken intestines under cold running water. Cut them into manageable pieces, about 5-6 cm long.
Heat the coconut oil in a large pan over medium heat. Add the shallots, garlic, and ginger, and sauté until fragrant, about 3-4 minutes.
Stir in the bird's eye chilies and turmeric powder, cooking for another minute.
Add the chicken intestines to the pan and cook, stirring frequently, until they are no longer pink, about 5 minutes.
Pour in the coconut milk and stir gently to combine. Add the kaffir lime leaves and bruised lemongrass stalk.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Cook for 20 minutes, stirring occasionally.
Add the green beans and carrots, season with salt and black pepper, and stir well. Cover and cook for an additional 10 minutes, or until the vegetables are tender.
Adjust seasoning if needed, remove the lemongrass stalk, and discard.
Garnish with fresh cilantro before serving. Enjoy your Whole30 Sayur Usus warm with a side of cauliflower rice or a light salad.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 11.6 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 582 mg | 12% | |
*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.
