Chicken Opor (Opor Ayam)

Tuesday, November 27, 2007

I got this recipe from my mom. It is a bit different from the recipe that is known. Normally people add some lemon grass and lime leaves, but I don't. Usually I add bilimbi (Indonesian-belimbing wuluh), but not for this occasion though coz it is hard to find bilimbi in Canada.

- 3 whole chicken leg, cut into 4 each
- 4 block of tofu, cut into 4 each, fry until half-cooked
- 8 cloves of garlic
- 5 cloves of small red onion
- 5 candle nuts (Indonesian-kemiri)
- 1 tsp of shrimp paste (Indonesian-terasi)
- 1 Tbsp of ground coriander
- 1 tsp of ground cumin
- 4cm of galangal
- 4 Indonesian bay leaves
- salt
- sugar
- 1 can of coconut milk
- water
- oil for frying

In a pot, boil the chicken with water. Put all spices in a blender except bay leaves and galangal, blend until smooth. Add the smooth spices into the pot. Add bay leaves and galangal. Continue cooking until the chicken tender. Add coconut milk and stir occasionally. Taste it and adjust the taste with sugar and salt. At last add the fried tofu.

Note: eat it with steam rice and sambal terasi/belacan chili paste. Some people like to saute the smooth spices before adding it to the pot.


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