📝 About This Recipe
A beloved staple of Javanese 'Angkringan' street stalls, Sate Usus offers a delightful contrast of textures and deep, caramelized flavors. These chicken intestines are slow-braised in a 'Bacem' style—a traditional Javanese technique using coconut water, palm sugar, and aromatic spices—before being skewered and charred to perfection. The result is a tender, savory-sweet delicacy that captures the soulful essence of Indonesian comfort food.
🥗 Ingredients
The Protein
- 500 grams Chicken Intestines (cleaned thoroughly and rinsed multiple times)
- 2 tablespoons Lime Juice (to neutralize odors)
- 2 cm Ginger (bruised, for the initial boil)
The Spice Paste (Bumbu Halus)
- 6 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 3 pieces Candlenuts (toasted)
- 2 cm Turmeric (fresh or 1 tsp powder)
The Braising Liquid & Aromatics
- 3 cm Galangal (bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 stalk Lemongrass (white part only, bruised)
- 50 grams Palm Sugar (Gula Jawa) (shaved/chopped)
- 3-4 tablespoons Sweet Soy Sauce (Kecap Manis) (adjust for desired darkness)
- 500 ml Coconut Water (can substitute with plain water, but coconut water adds depth)
- 1 teaspoon Salt (to taste)
👨🍳 Instructions
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1
Thoroughly clean the chicken intestines under running water. Rub them with lime juice and salt, let sit for 10 minutes, then rinse again until the water runs clear and the slippery texture is reduced.
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2
Blanch the intestines: Place them in a pot of boiling water with the bruised ginger for 10 minutes. Drain and discard the water. This step ensures any remaining impurities and odors are removed.
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3
Prepare the spice paste by blending the shallots, garlic, toasted coriander, candlenuts, and turmeric with a splash of oil or water until a smooth paste forms.
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4
In a heavy-bottomed pot or wok, sauté the spice paste over medium heat until fragrant and the oil begins to separate from the paste.
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5
Add the bruised galangal, bay leaves, kaffir lime leaves, and lemongrass. Stir for 2 minutes to infuse the oil with these aromatics.
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6
Add the blanched intestines to the pot, stirring well to coat every piece with the spice mixture.
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7
Pour in the coconut water (or plain water), palm sugar, sweet soy sauce, and salt. Bring the mixture to a gentle boil.
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8
Reduce the heat to low and simmer uncovered. Let the intestines braise for about 30-40 minutes, or until the liquid has reduced to a thick, syrupy glaze and the intestines are tender.
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9
Once the liquid is nearly gone and the intestines are dark and glossy, remove from heat and let them cool down enough to handle.
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10
Thread the intestines onto bamboo skewers in a zig-zag or 'accordion' fashion. Do not pack them too tightly so they char evenly.
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11
Heat a grill pan or charcoal grill over medium-high heat. Lightly brush the grill with oil.
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12
Grill the skewers for 2-3 minutes per side. Since they are already cooked, you are looking for a beautiful char and caramelization of the sugars.
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13
Brush with any remaining braising liquid or extra Kecap Manis during the last minute of grilling for an extra glossy finish.
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14
Remove from heat and serve immediately while warm and fragrant.
💡 Chef's Tips
Cleaning is the most critical step; use salt and lime juice generously to ensure a clean flavor profile. If you prefer a crispy texture, you can deep-fry the skewered intestines for 1-2 minutes instead of grilling them. Always soak your bamboo skewers in water for 20 minutes before using to prevent them from burning on the grill. For the most authentic flavor, use 'Gula Jawa' (dark Indonesian palm sugar) rather than brown sugar. Adjust the amount of Kecap Manis at the end to control the sweetness and the depth of the mahogany color.
🍽️ Serving Suggestions
Serve alongside 'Nasi Kucing' (small portions of rice with sambal) for a true Angkringan experience. Pair with a side of extra-spicy Sambal Terasi (shrimp paste chili sauce) to balance the sweetness. Accompany with other Indonesian skewers like Sate Telur Puyuh (quail eggs) and Sate Ati Ampela (liver and gizzard). Enjoy with a hot glass of Teh Tarik or Wedang Jahe (ginger drink) to cut through the richness. Add a side of crunchy crackers (Kerupuk) and fresh cucumber slices for texture contrast.