Opor Ayam - cooking recipe

Ingredients
    1 kg chicken piece
    8 hard-boiled eggs (optional)
    1 lime, juice only
    1 liter water
    400 ml coconut cream
    2 stalks lemongrass, bruised
    2 bay leaves
    5 kaffir lime leaves
    1 teaspoon white pepper, toasted
    2 tablespoons coriander seeds, toasted
    1/2 teaspoon cumin seed, toasted
    3 candle nuts (macadamia can be a good substitute )
    10 shallots
    5 garlic
    2 inches ginger
    2 inches galangal
    1 inch turmeric, roasted
    1 teaspoon salt (to taste )
    3 tablespoons cooking oil, for stir frying
Preparation
    Rub the chicken pieces with lime juice , set aside .
    Put all the toasted spices , shallots , garlic, galangal , ginger , turmeric, candle nuts in a food processor and blend into paste . You may add a little water or cooking oil to get that smooth paste .
    Mix the water and the coconut cream in a large sauce pan . Cook it in a low heat . Add the lemon grass , kaffir lime leaves and bay leaves in it .
    Meanwhile , heat a little oil in a wok . When it's hot stir fry the spice paste until you can smell the beautiful aroma comes out of it . Then add the chicken pieces and continue to stir until the chicken are coated with spice .
    When the meat is sealed and the coconut milk sauce start to warm up , add the chicken pieces . Turn the heat up and bring it to boil .
    Lower the heat and simmer for about 30 minute ( or until the chicken are cooked ).
    Add the hard boiled eggs ( if using ) in the last 10 minutes of cooking time .
    Garnish with deep fried shallots and serve hot with steamed rice or rice cake .

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