Low Sodium Sayur Usus
Delight your taste buds with this flavorful Low Sodium Sayur Usus, a healthier take on the classic Indonesian comfort food. This hearty dish features tender chicken intestines simmered in a luscious, aromatic coconut milk broth infused with fresh turmeric, galangal, kaffir lime leaves, and lemongrass. Perfectly spiced with bird’s eye chilies and black pepper, it delivers bold flavors while keeping sodium levels in check. The recipe is simple yet authentic, with easy steps like sautéing shallots and garlic to build depth and richness. Serve it warm over steamed rice for a nourishing, low-sodium meal that's both satisfying and packed with Southeast Asian flair. Whether you're looking for a unique dinner idea or exploring traditional Indonesian cuisine, this dish is sure to impress.
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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
Directions
Step 1
Begin by thoroughly cleaning the chicken intestines under running water. Make sure to remove any fat or debris. Set them aside to drain.
Step 2
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.
Step 3
In a large pot, heat the vegetable oil over medium heat. Add the shallots and garlic. Sauté until they are fragrant and golden brown.
Step 4
Add the sliced turmeric, galangal, and the bruised lemongrass to the pot. Stir and cook for another 2 minutes to release their aroma.
Step 5
Stir in the chicken intestines and cook for about 5 minutes, stirring often, until they start to change color.
Step 6
Pour in the coconut milk and water, and bring the mixture to a gentle simmer.
Step 7
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.
Step 8
Add sugar, lime juice, and black pepper. Stir well to combine everything evenly. Continue cooking for another 5 minutes.
Step 9
Taste and adjust the seasoning if necessary. Since this is a low sodium version, keep in mind not to add salt.
Step 10
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
| Serving size | (1637.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1524.3 |
| Total Fat 80.5g | 0% |
| Saturated Fat 20.1g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 1000mg | 0% |
| Sodium 468.4mg | 0% |
| Total Carbohydrate 128.5g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 48.1g | |
| Protein 85.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 331.6mg | 0% |
| Iron 34.4mg | 0% |
| Potassium 3476.4mg | 0% |
Source of Calories