Usus goreng rica-rica - baked seasoned intestine

Ingredients

• 300 gchicken intestines
• 1½ tspsalt
• 6makrut lime leaves
• 2Indonesian bay leaves (daun salam)
• ½ tspgranulated sugar
• as neededoil
• as neededwater
• 7shallots
• 3 clovesgarlic
• 4red chillies
• 3bird’s-eye chillies
• 1tomato
• 1 stalklemongrass
• 1 cmgalangal

Instructions

1. 1

   Make the paste

   Pound or grind the shallots, garlic, red chillies, bird’s-eye chillies, tomato, lemongrass and galangal into a coarse paste.

2. 2

   Simmer the intestines

   Heat water in a pan with the intestines, ½ tsp salt and 3 makrut lime leaves. Cook until the intestines are tender, then drain.

3. 3

   Brown the intestines

   Heat 2 tbsp oil in a pan and fry the intestines until lightly browned. Drain them.

4. 4

   Fry the paste

   Heat oil in a pan and fry the paste with the Indonesian bay leaves and the remaining 3 makrut lime leaves for 3 minutes.

5. 5

   Finish the dish

   Add the intestines and fry them with the paste. Add the remaining salt and the sugar, then cook gently until tender.

What is usus goreng rica-rica?

Usus goreng rica-rica is an Indonesian dish of chicken intestines cooked with a hot, fragrant chilli paste. Rica-rica seasoning is associated with Indonesian cooking, particularly the cuisine of North Sulawesi.

This version first simmers the intestines with salt and makrut lime leaves, then browns them before coating them in the paste. That two-stage cooking builds tenderness and a more savoury, browned finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The intestines provide most of the protein, while the sugar and tomato contribute a small amount of carbohydrate. Oil used for frying is the main source of fat; serve with a generous portion of vegetables alongside rice to make a more balanced plate.

The aromatic paste

Chillies: the red chillies provide the main body of heat, while the bird’s-eye chillies bring a sharper kick. For a less fiery result, remove some chilli seeds before grinding.

Aromatics: shallots, garlic, tomato, lemongrass and galangal make the paste savoury and fragrant. Grind them to a coarse paste rather than a smooth purée for a little texture.

Tenderising the intestines

The initial simmer is important because it cooks the intestines through before frying. The recipe gives no exact simmering time, so use tenderness as your guide and check them as they cook.

Drain them well before they go into the hot oil. Excess water can cause splattering and makes it harder for the surfaces to brown.

Getting the frying right

Brown the intestines until lightly coloured, as directed, then drain away excess oil. The aim is a little colour without making them tough or heavily crisp.

Fry the paste with the leaves for 3 minutes before adding the intestines. Keep the heat moderate and stir so the aromatics cook evenly without catching.

How to judge the finish

Once the intestines are added to the paste, cook gently until tender. The recipe does not specify a final cooking time, so rely on texture rather than the clock.

The finished dish should be coated in the chilli mixture, with the paste cooked through and fragrant. Add a small splash of water if the pan becomes too dry before the intestines are tender.

What to serve alongside

Serve the spicy intestines with steamed rice to soak up the seasoning. Plain rice also helps balance the heat without competing with the aromatic paste.

For a more rounded plate, add a simple vegetable side such as lightly cooked greens or cucumber. Keep the accompaniments mild so the rica-rica remains the focus.

Recipe notes & tips

• Keep the 3 makrut lime leaves used for simmering separate from the remaining leaves.
• Drain the simmered intestines thoroughly before frying to reduce splattering.
• Grind the paste in short bursts if using a blender, stopping while it is still slightly coarse.
• Fry the paste for the full 3 minutes, stirring often so it does not catch.
• Taste before serving and adjust the seasoning only if needed.

Variations

• Reduce the heat: use fewer bird’s-eye chillies for a milder paste.
• Add more citrus aroma: include extra makrut lime leaves if you have them.
• Use chicken liver: replace some of the intestines with liver and cook until done.
• Make it less oily: use a non-stick pan and add oil sparingly while frying.
• Serve with greens: add a mild cooked vegetable side to round out the meal.

Common mistakes to avoid

• Skipping the simmer: the intestines may remain tough; cook them until tender before frying.
• Frying while wet: water can splatter in hot oil; drain the intestines well first.
• Overcooking the paste: it can catch and turn bitter; stir it over moderate heat.
• Adding all the leaves at once: keep 3 for the simmer and use the rest with the paste.
• Cooking by the clock alone: the method gives no final time; check tenderness as you go.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat thoroughly in a pan over a gentle heat, adding a splash of water if the paste has dried out.

Frequently asked questions