AYAM OPOR (CHICKEN OPOR)

Ayam Opor is a chicken dish cooked in coconut milk. Originally from Central Java. Opor Ayam is a popular dish for lebaran or Eid, eaten with Ketupat ( compressed cooked rice in coconut leaves ) & Sambal Goreng Hati( beef liver in sambal sauce ).

Every time I eat this dish  I always feel like celebration specially if you eat it together with Ketupat.

AYAM OPOR (CHICKEN OPOR)

AYAM OPOR (CHICKEN OPOR)
© 2012 Liza W. Widjaja

Ingredients:

1 whole chicken cut into 10 pieces

750 ml santan (coconut milk)

2 tablespoons vegetable oil

Fried shallot onion

Spices:

10 shallots

4 garlic

4 candlenuts

1 1/2 teaspoon coriander

1 cm ginger

2 cm galangal

2 lemon grass

2 bay leaves

1 lemon leaf

2 teaspoons salt

5 candlenuts

Salt & sugar as needed.

Direction:

Clean the chicken & cut into 10 pieces.

Grind the shallots, garlic, candlenuts, coriander & ginger. Heat the oil in the pan. Toss the spices in the pan for a few minutes until start to smell fragrant.

Add the lemon leaf & bay leaves

Add the chicken pieces, cook until it change color and the chicken cook.
Pour the santan (coconut milk), add salt & palm sugar. Continue cooking until the santan ( coconut milk ) boil & cook.

Serve together with sprinkled fried shallots on top the chicken.

AYAM OPOR (CHICKEN OPOR)

AYAM OPOR (CHICKEN OPOR)
© 2012 Liza W. Widjaja

SHALLOTS

SHALLOTS
© 2012 Liza W. Widjaja

FRIED SHALLOTS

FRIED SHALLOTS
© 2012 Liza W. Widjaja

AYAM OPOR (CHICKEN OPOR)

AYAM OPOR (CHICKEN OPOR)
© 2012 Liza W. Widjaja

Enjoy

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