Opor ayam is a typical Indonesian food. Chicken opor is usually a mandatory item on the menu during Eid. Chicken opor is traditionally eaten using ketupat. Ketupat is rice placed in coconut leaves and then boiled until the rice becomes dense and fluffy. Ketupat is generally in the shape of a rhombus. The correct rice filling is half the size but add more rice. Only do a little, or it won't be fully cooked.
How to make Indonesian food recipes, including tips and tricks
Material
- 1 kg chicken
- 1 coconut milk
- 1 ¹/2 liters of water Oil to taste
- Spice :
- Ginger
- Galangal
- Red onion
- Garlic
- Sugar Salt
- Pepper
- Coriander
- Turmeric
- Bay leaf
How to make :
1. Blend 12 shallots, 9 cloves of garlic, 3 turmeric, 3 candlenuts, ginger. The tip is not to use water in the blender. Just blend straight away using oil. Besides the spices cooking quickly when stir-frying, avoidingd food or opor getting stale quickl is also usefuly.
2. Heat a frying pan over medium heat, then pour in just a little oil because you have already used oil. Wait until the fire is a little hot.
3. Then pour in the spices previously in the blender and stir until cooked. Because it needs to be cooked correctly, the opor will quickly go stale. Remember to use medium heat to avoid burning.
4. While waiting for the spices to cook, you can add other herbs, such as galangal and lemongrass. Then, stir until cooked. Also, add bay leaves.
5. Add half a liter of water. Then add salt, sugar, pepper, coriander, seasoning. Wait until the water boils
6. When it's boiling, add the coconut milk and keep stirring. So that the coconut milk doesn't break
7. If the water in the poor has reduced a little, you can remove it and serve it at the dining table.
Indonesian food recipes Opor ayam Eid
- Kampong chicken
- 1 egg egg
- Red onion 8 cloves
- Garlic 5 cloves
- Turmeric 1 thumb
- Candlenut 5 items
- coriander 1/2 tsp
- Pepper 1/2 tsp
- Cumin 1/2 tsp
- Ginger, galangal 1 thumb
- Bay leaf
- 2 lime leaves
- Lemongrass 2 stalks
- Salt 1 tsp
- Broth powder 1.5 tsp
- 1/2 tbsp brown sugar
- Water 1 ltr
- 1 liter coconut milk
How to make :
1. Fry the shallots, garlic, and candlenuts until wilted
2. Puree coriander, pepper, cumin. Then, add the ingredients in number 1 that were fried earlier and blend again.
3. Once the spices are smooth, add them to the pan, stir fry them, and add the bay leaves, crushed galangal, lime leaves, powdered ginger, and lemongrass.
4. If everything is done, then pour 1 liter of water
5. Put the chicken meat into the water in step number 4. You can put in old laying hens. This chicken has the advantage of making the dish more tasty and stays intact because this chicken has a more complex texture.
6. We know that when we cook chicken, it usually takes more time to finish. Usually, the chicken we make takes 2-3 days to finish. Therefore, the advantage of using old laying hens is that when you heat them several times, the chicken doesn't fall apart easily. And it will taste more delicious, similar to free-range chicken.
7. Let's cover the chicken first because this chicken tends to be tough. So we cook it until it is half cooked or until it is soft. After that, we can mix the other ingredients.
8. Cover the chicken until it absorbs all the water / until there is very little water left. Later, the color of the chicken will turn brown, and the taste is guaranteed to be delicious.
9. Then, we add more spices, including brown sugar, stock powder, and salt.
10. Then add the coconut milk. Then cook again until it boils.
11. When the water has boiled and the water has been absorbed into the chicken then, add the fried onions
12. Lift and serve