Dairy-Free Sayur Usus

Experience the bold flavors of Dairy-Free Sayur Usus, a rich and aromatic Indonesian dish that transforms humble chicken intestines into a gourmet delight! This dairy-free recipe pairs tender, well-cleaned chicken intestines with a luscious coconut milk-based broth infused with fragrant spices like lemongrass, kaffir lime leaves, and galangal. A homemade spice paste featuring shallots, garlic, and candlenuts adds depth and warmth to every spoonful, while a hint of turmeric imparts a golden hue. Perfectly simmered to achieve a velvety texture, this dish is best served with steamed rice to soak up its creamy, spiced goodness. Whether you're exploring authentic Indonesian cuisine or seeking a unique dairy-free recipe, Sayur Usus is sure to impress with its vibrant flavors and comforting appeal.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams Chicken intestines
• 400 ml Coconut milk
• 250 ml Water
• 2 Lemongrass stalks, bruised
• 3 Kaffir lime leaves
• 2 Bay leaves
• 1 teaspoon Turmeric powder
• 1 tablespoon Salt
• 1 teaspoon Sugar
• 3 tablespoons Cooking oil
• 5 Shallots, thinly sliced
• 4 Garlic cloves, minced
• 1 teaspoon Coriander seeds
• 1 teaspoon Cumin seeds
• 3 Candlenuts
• 3 Red chilies, deseeded and sliced
• 1 inch piece Galangal, sliced

Directions

Step 1

Thoroughly clean the chicken intestines by rinsing them under water. Boil them in water for about 15 minutes to remove any impurities, then drain and set aside.

Step 2

In a blender or mortar and pestle, grind the shallots, garlic, coriander seeds, cumin seeds, candlenuts, red chilies, and galangal to form a smooth spice paste.

Step 3

Heat the cooking oil in a large pot over medium heat. Add the spice paste and cook, stirring constantly, for about 5-7 minutes until the paste is aromatic and the oil begins to separate from the paste.

Step 4

Add the lemongrass, kaffir lime leaves, bay leaves, and turmeric powder to the pot. Stir well to combine with the spice paste.

Step 5

Introduce the boiled chicken intestines to the pot, stirring to coat them thoroughly with the spice mixture.

Step 6

Pour in the coconut milk and water, bringing the mixture to a gentle simmer. Add salt and sugar, adjusting seasoning to taste.

Step 7

Continue to simmer over low heat for about 30-40 minutes, or until the chicken intestines are tender and have absorbed the flavors of the broth.

Step 8

Remove from heat and serve hot with steamed rice.

Nutrition Facts

Serving size	(1566.5g)

Amount per serving	% Daily Value*
Calories	2077.4

Total Fat 158.0g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 0g
Cholesterol 1000mg	0%
Sodium 7548.7mg	0%
Total Carbohydrate 87.4g	0%
Dietary Fiber 14.4g	0%
Total Sugars 47.2g
Protein 89.0g	0%

Vitamin D 0IU	0%
Calcium 363.6mg	0%
Iron 20.1mg	0%
Potassium 2705.3mg	0%

*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.

Source of Calories

Fat: 66.8%

Protein: 16.7%

Carbs: 16.4%