Spicy Chicken Intestines with Tofu (Usyamta Pedas)
Embark on a culinary adventure with this enticing dish that brings together the rich flavors of chicken intestines, fragrant spices, and the comforting texture of tofu. This recipe, known as Usyamta Pedas, is a delightful combination that showcases the vibrant spices of Indonesian cuisine. Perfect for those who enjoy a spicy kick, this dish can be served with steamed rice or as part of a larger spread.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken intestines | 250 grams | Cut into small pieces |
| Tofu | 4 pieces | Cut into small cubes |
| Red chili | 1 piece | Sliced diagonally |
| Green chili | 1 piece | Sliced diagonally |
| Tomato | 1 piece | Sliced |
| Soy sauce | A splash | To taste |
| Tamarind | A splash | To taste |
| Spice Paste | ||
| Shallots | 6 pieces | |
| Garlic | 4 cloves | |
| Large red chili | 2 pieces | |
| Dried chili | 6 pieces | |
| Bird’s eye chili | 10 pieces | Adjust to taste |
| Tomato | 1 piece | |
| Salt | To taste | |
| Brown sugar | A pinch | |
| Granulated sugar | A pinch | |
| Candlenut | 1 piece |
Instructions
-
Prepare the Tofu:
Start by frying the tofu cubes in a pan until they turn golden brown. Once cooked, remove them from the pan and allow them to drain on a paper towel to absorb excess oil. -
Make the Spice Paste:
In a blender or food processor, combine the shallots, garlic, large red chili, dried chili, bird’s eye chili, and tomato. Blend until smooth to create a fragrant spice paste. -
Sauté the Spice Paste:
In a large skillet or wok, heat a splash of oil over medium heat. Add the prepared spice paste to the pan and sauté until fragrant and well-cooked, which should take about 5-7 minutes. -
Cook the Chicken Intestines:
Add the cleaned and cut chicken intestines to the skillet. Stir-fry for a few minutes until they are cooked through. Add a splash of soy sauce to enhance the flavor, allowing it to cook for a few more minutes. -
Combine with Tofu:
Gently fold in the previously fried tofu cubes into the pan with the chicken intestines. Stir well to ensure that the tofu is coated in the flavorful spice mixture. -
Add Fresh Ingredients:
Once the tofu and intestines are well combined, add the sliced red and green chilies, along with the sliced tomato. Pour in the tamarind juice and mix thoroughly, allowing the dish to simmer for an additional 3-5 minutes. -
Taste and Adjust:
Finally, taste the dish and adjust the seasoning as necessary. You may want to add salt, brown sugar, or granulated sugar to balance the flavors. -
Serve:
Once everything is well incorporated and cooked, your Usyamta Pedas is ready to be served! Enjoy it warm, paired with steamed rice for a truly satisfying meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 15 g |
| Fat | 12 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sodium | 400 mg |
| Sugar | 3 g |
This delightful Spicy Chicken Intestines with Tofu (Usyamta Pedas) dish is sure to tantalize your taste buds and impress your family or guests. With its bold flavors and satisfying ingredients, it’s a perfect addition to any Indonesian-inspired meal. Enjoy the warmth and richness of this dish, and feel free to experiment with the spice levels to suit your preference!
