Sayur Usus

Discover the bold, comforting flavors of **Sayur Usus**, a traditional Indonesian dish that brings together tender chicken intestines, creamy coconut milk, and vibrant vegetables in a rich, spiced broth. This hearty recipe is infused with aromatic ingredients like galangal, lemongrass, and kaffir lime leaves, creating a fragrant base that’s perfectly balanced with the tang of tamarind juice. Long beans and spinach add a fresh crunch to the dish, while a blend of turmeric and coriander enhances its warm, golden hue. Ideal when served hot with steamed rice, Sayur Usus is a must-try for adventurous food lovers looking to explore authentic Indonesian cuisine.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Clean the chicken intestines thoroughly under running water and cut them into bite-sized pieces. Set aside.

Step 2

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.

Step 3

Take the lemongrass and crush the bulbous end with the back of a knife to release the flavor.

Step 4

Heat the oil in a large pot over medium heat. Add the aromatic paste and sauté for about 2-3 minutes until fragrant.

Step 5

Add the galangal, crushed lemongrass, bay leaves, and kaffir lime leaves into the pot. Stir and cook for another 2 minutes.

Step 6

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.

Step 7

Pour in the coconut milk and water. Stir well and bring the mixture to a gentle boil.

Step 8

Add the coriander powder, turmeric powder, salt, and sugar. Stir to combine and let it simmer on low heat for 20 minutes.

Step 9

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.

Step 10

Add the long beans to the pot and simmer for another 10 minutes until they are just tender.

Step 11

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.

Step 12

Taste and adjust the seasoning if necessary, adding more salt or sugar as desired.

Step 13

Remove from heat and allow to rest for a few minutes before serving.

Step 14

Serve the Sayur Usus hot with steamed rice, and enjoy the rich and savory flavors of this traditional dish.

Nutrition Facts

Serving size	(2125.7g)

Amount per serving	% Daily Value*
Calories	1554.2

Total Fat 81.8g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1000mg	0%
Sodium 3057.2mg	0%
Total Carbohydrate 120.7g	0%
Dietary Fiber 18.1g	0%
Total Sugars 52.1g
Protein 93.4g	0%

Vitamin D 0IU	0%
Calcium 490.1mg	0%
Iron 27.0mg	0%
Potassium 4090.3mg	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: 46.2%

Protein: 23.5%

Carbs: 30.3%