Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 cans of coconut milk (13.5 oz each)
- 1 cup of water
- 3 stalks of lemongrass, bruised
- 6 kaffir lime leaves
- 2 bay leaves
- 2 tbsp of vegetable oil
- 2 tbsp of palm sugar
- 1 tbsp of tamarind paste
- 1 tsp of salt
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp of turmeric powder
- 1 tsp of white pepper
- 5 shallots, sliced
- 4 garlic cloves, minced
- 5 red chilies, sliced
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the sliced shallots, minced garlic, and sliced red chilies. Stir-fry until fragrant.
3. Add the ground coriander, ground cumin, turmeric powder, and white pepper. Stir-fry for another minute.
4. Add the chicken pieces and stir-fry until they are coated with the spice mixture.
5. Add the coconut milk, water, lemongrass, kaffir lime leaves, bay leaves, palm sugar, tamarind paste, and salt. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
7. Serve hot with steamed rice.
Preparation time is 20 minutes and cooking time is 40 minutes.
5. Temperature: Medium heat for stir-frying and low heat for simmering.
Serving size: 4-6 servings.
Nutritional information:
- Calories: 550
- Fat: 40g
- Carbohydrates: 15g
- Protein: 35g
- Fiber: 3g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Palm sugar can be substituted with brown sugar.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add potatoes, carrots, and green beans for a more hearty dish.
- Use different types of chilies for different levels of spiciness.
- Add more coconut milk for a creamier sauce.
Tips and tricks:
- Bruise the lemongrass stalks by lightly pounding them with a rolling pin to release their flavor.
- Use fresh kaffir lime leaves for the best flavor.
- Adjust the amount of spices and chilies to your taste.
Storage instructions:
- Store leftover opor ayam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the opor ayam in a pot over low heat until heated through.
Presentation ideas:
- Serve the opor ayam in a large bowl with steamed rice on the side.
- Garnish with sliced red chilies and fresh kaffir lime leaves.
Garnishes:
- Sliced red chilies
- Fresh kaffir lime leaves
Pairings:
- Steamed rice
- Fried tofu
- Pickled vegetables
Suggested side dishes:
- Steamed vegetables
- Fried tempeh
- Sambal (Indonesian chili sauce)
Troubleshooting advice:
- If the sauce is too thin, simmer the opor ayam uncovered for a few more minutes to thicken it.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover opor ayam in the refrigerator and consume within 3 days.
Food history:
- Opor ayam is a traditional Indonesian dish that is commonly served during special occasions and celebrations.
Flavor profiles:
- Creamy, savory, slightly sweet, and aromatic.
Serving suggestions:
- Serve the opor ayam with steamed rice and other Indonesian side dishes for a complete meal.
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Region: Indonesian