Sambal Goreng Tahu Usus Nyemek Kental (Without Coconut Milk)
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken intestines (cleaned) | 250 grams (1/4 kg) |
| Firm tofu (cut into 2) | 7 pieces |
| Bird’s eye chilies | 15 pieces |
| Large red chilies | 2 pieces |
| Shallots | 8 cloves |
| Garlic | 4 cloves |
| Candlenuts | 3 pieces |
| Tomato | 1 piece |
| Kaffir lime leaf | 1 leaf |
| Shrimp paste | A pinch |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer | To taste |
| Water | 3 cups |
| Cooking oil | For sautéing |
| Galangal | A small piece |
Instructions
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Prepare the Spice Paste: Begin by blending the shallots, garlic, bird’s eye chilies, and candlenuts until you achieve a smooth paste.
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Sauté the Spices: In a large wok, heat the cooking oil over medium heat. Add the blended spice paste and sauté until fragrant.
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Add Fresh Ingredients: Incorporate the chopped tomato, galangal, and kaffir lime leaf into the wok. Sauté again until the mixture is aromatic.
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Simmer: Pour in the water and add a splash of soy sauce. Bring the mixture to a boil, stirring occasionally.
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Add Usus and Tofu: Once boiling, add the cleaned and chopped chicken intestines and the lightly fried tofu. Stir gently to combine.
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Cover and Cook: Cover the wok and let it simmer, allowing the flavors to meld and the liquid to reduce, stirring occasionally.
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Season: Once the water has reduced, season with salt, sugar, and flavor enhancer. Stir well and continue cooking until the intestines are tender.
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Serve: When everything is cooked through and the flavors have blended beautifully, remove from heat and serve hot. Enjoy your rich and flavorful Sambal Goreng Tahu Usus!
This dish pairs wonderfully with steamed rice for a complete meal. Enjoy the ultimate blend of spices that brings out the best in these ingredients!
