Spicy sautéed intestines, known as "Tumis usus pedas" in Indonesian cuisine, offer a burst of flavors for those seeking a spicy culinary adventure. This dish combines tender intestines with a tantalizing blend of spices, creating a dish that is both satisfying and unforgettable. Here's how to prepare this fiery delight:
Ingredients:
- 500 grams of cleaned intestines, sliced into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 red chilies, thinly sliced
- 2 green chilies, thinly sliced
- 1 medium-sized onion, thinly sliced
- 1 teaspoon shrimp paste (terasi)
- 1 teaspoon tamarind paste
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 teaspoon sugar
- Salt to taste
- Freshly ground black pepper
- Chopped green onions and cilantro for garnish
Instructions:
- Heat vegetable oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
- Add sliced intestines to the pan and stir-fry until they are cooked through and slightly browned.
- Add sliced red chilies, green chilies, and onions to the pan. Continue to stir-fry until the vegetables are softened.
- Stir in shrimp paste, tamarind paste, sweet soy sauce, sugar, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Garnish with chopped green onions and cilantro before serving.
Tips:
- Ensure the intestines are thoroughly cleaned before cooking to remove any impurities.
- Adjust the amount of chili according to your spice tolerance. You can increase or decrease the number of chilies to suit your preference.
- For extra depth of flavor, you can add a splash of lime juice or a dash of fish sauce.
- Serve hot with steamed rice to balance out the spiciness of the dish.
Variations:
- Add diced tomatoes or bell peppers for a burst of freshness and color.
- Incorporate other proteins such as diced chicken or shrimp for a heartier meal.
- For a vegetarian option, substitute the intestines with tofu or mushrooms.
