Cara Memasak Usus Ayam Kecap

>Hello Sohib EditorOnline, today we will be sharing with you a simple yet delicious recipe for cara memasak usus ayam kecap. This dish is popular amongst Indonesian households, and we hope you enjoy making it as much as we do!

Ingredients

Before we begin, let’s take a look at the ingredients we will need:

Preparation

Now that we have our ingredients ready, let’s prepare them:

Step 1: Cleaning the chicken intestines

First, we need to clean the chicken intestines properly. This is very important to ensure that the dish is safe for consumption. Start by rinsing the intestines under cold running water to remove any dirt or debris. Then, use a sharp knife to scrape off any excess fat or membrane on the surface of the intestines.

Step 2: Parboiling the chicken intestines

After cleaning the intestines, transfer them to a pot of boiling water. Let them boil for about 5-10 minutes to remove any residual impurities. Drain and set aside.

Step 3: Preparing the sauce

In a bowl, mix together the dark soy sauce, sweet soy sauce, oyster sauce, sugar, salt, and water. Stir until well combined.

Step 4: Frying the aromatics

Heat up a wok or frying pan over medium-high heat. Add the oil and wait until it’s hot. Then, add the chopped garlic, shallots, red chillies, and mashed candlenuts. Fry until fragrant and golden brown.

Cooking

Now, let’s start cooking our usus ayam kecap:

Step 1: Frying the chicken intestines

Add the parboiled chicken intestines to the frying pan with the fried aromatics. Stir-fry for about 2-3 minutes until the intestines are slightly browned.

Step 2: Adding the sauce

Pour the sauce mixture into the frying pan with the intestines. Stir well and bring to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes until the sauce has thickened and the intestines are tender and fully cooked.

Step 3: Serving

When the dish is ready, transfer it to a serving plate and garnish with some chopped spring onions and sliced red chillies if desired. Serve hot with steamed rice.

FAQ

Q: Can I use other parts of the chicken instead of intestines?

A: Yes, you can use other parts of the chicken such as gizzards, liver, or heart. However, the cooking time may differ depending on the part you choose.

Q: Can I make this dish ahead of time?

A: Absolutely! You can make this dish ahead of time and store it in an airtight container in the fridge for up to 3 days. Simply reheat it in the microwave or on the stove before serving.

Q: Is this dish spicy?

A: It depends on how much chillies you use. If you prefer a milder version, you can reduce the amount of chillies or omit them altogether.

Q: Can I use light soy sauce instead of dark soy sauce?

A: While dark soy sauce is commonly used in Indonesian cuisine for its rich, caramel-like flavour and colour, you can use light soy sauce as a substitute if you don’t have any on hand. However, the colour of the dish may not be as dark.

Q: Can I freeze this dish?

A: Yes, you can freeze this dish for up to 1 month in an airtight container. Simply thaw it in the fridge overnight and reheat it before serving.

We hope you found this recipe helpful and easy to follow. Don’t hesitate to customize it to your liking by adding more or less seasoning according to your taste. Selamat makan!

Cara Memasak Usus Ayam Kecap