Opor Ayam

Name: Opor Ayam
Total time: 1 h 10 min
Yield: 5
Cuisine: Javanese
Ingredients: 1.4 kg Chicken, jointed into 10 pieces; 800 ml Coconut milk; 8 Shallots; 5 Garlic cloves; 5 Candlenuts (kemiri); 2 tsp Coriander seed, ground; 1 tsp Cumin, ground; 30 g Galangal, sliced; 2 Lemongrass stalks, bruised; 4 Kaffir lime leaves; 3 Salam leaves or bay leaves; 1 tbsp Palm sugar; 2 tsp Salt; 3 tbsp Cooking oil; 3 tbsp Fried shallots, to finish

Chicken poached in coconut milk with galangal, lemongrass and candlenut until the sauce turns pale gold — the dish Javanese families eat on the morning Ramadan ends, beside ketupat rice cakes.

Fuente

Receta de Javanese home kitchens · 🏺 Tradicional · Javanese household cooking

Central Java · Lebaran table — An ownerless traditional dish, so no cook is credited. The cited article confirms it as an Indonesian dish from Central Java of chicken cooked in coconut milk, with a spice mix including galangal, lemongrass and candlenut. Quantities and the split-milk warning are this book's own.

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Pasos

Blend the shallots, garlic, candlenuts, coriander and cumin into a smooth paste (bumbu).
Fry the paste in the oil over medium heat for 8 minutes, until it darkens and the oil separates.
💡 The oil separating is the signal, and it is the same signal in almost every Indonesian braise. Under-fried bumbu leaves a raw, sharp taste no amount of simmering removes.
Add the galangal, lemongrass, lime and salam leaves and fry 2 minutes more.
Add the chicken and turn it in the paste until coated all over.
Pour in the coconut milk, add the sugar and salt, and simmer UNCOVERED on low for 35 minutes.
💡 Uncovered and low, and stir now and then. Covered or boiling, coconut milk splits into oil and curds and the sauce never comes back.
The sauce should coat the chicken, not pool around it. Finish with fried shallots.

💡 Consejos

Eaten at Lebaran, the morning Ramadan ends, with ketupat — rice steamed in woven palm-leaf pouches. That pairing is the point of the dish for most Indonesians.
White, not yellow. Opor uses no turmeric — if the sauce is gold it is from the candlenuts and coriander, and if it is bright yellow you have made kari.