Soy-Free Sayur Usus

Discover the bold and satisfying flavors of Soy-Free Sayur Usus, a hearty Indonesian dish perfect for adventurous food lovers. This traditional coconut milk-based stew features tender chicken intestines infused with a fragrant paste of garlic, shallots, candlenuts, and spices like turmeric and coriander. Enhanced by the earthy aromas of lemongrass, kaffir lime leaves, and bay leaves, this dish is beautifully balanced with the addition of green beans, carrots, and a touch of red chili for a gentle kick. With no soy-based ingredients, it offers a unique twist on the classic sayur usus, making it an excellent alternative for those with dietary restrictions. Serve this rich and aromatic creation alongside steamed rice for a comforting meal that’s bursting with authentic Indonesian flavors.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Clean the chicken intestines thoroughly, removing any fat or membrane, and set aside.

Step 2

In a blender, combine garlic, shallots, candlenuts, galangal, turmeric, and coriander powder. Blend into a smooth paste.

Step 3

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.

Step 4

Add lemongrass, bay leaves, and kaffir lime leaves to the pot, stirring for another 2 minutes.

Step 5

Add the cleaned chicken intestines to the pot and stir well, making sure they are coated with the spice mixture.

Step 6

Pour in the water and bring to a simmer. Cover and cook for 20-25 minutes, until the intestines are tender.

Step 7

While the intestines are cooking, peel and slice the carrot, and trim and cut the green beans into 2-inch pieces.

Step 8

Add the coconut milk to the pot, along with the sliced carrot and green beans. Stir well.

Step 9

Season with salt and sugar, and add sliced red chili for heat. Simmer for another 20 minutes on low heat.

Step 10

Check seasoning and adjust if necessary before serving. Serve hot with steamed rice.

Nutrition Facts

Serving size	(1922.2g)

Amount per serving	% Daily Value*
Calories	1544.3

Total Fat 91.6g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1000mg	0%
Sodium 3049.2mg	0%
Total Carbohydrate 105.4g	0%
Dietary Fiber 13.6g	0%
Total Sugars 51.1g
Protein 85.9g	0%

Vitamin D 0IU	0%
Calcium 346.8mg	0%
Iron 21.9mg	0%
Potassium 2767.1mg	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: 51.9%

Protein: 21.6%

Carbs: 26.5%