4 glasses of coconut milk made from 1 grated coconut
2 bay leaves
1 thumb-size galangal, crushed
1 lemongrass stalk, crushed
1 teaspoon pepper
½ teaspoon cumin
3 garlic cloves
¼ tablespoon sliced coconut sugar
This signature dish from Bogor, known as opor, is a saucy meat dish with smooth texture and flavor comes from finely blended white spice base with added coconut sugar, which also explains the sweet savoury nature of this dish.
Add spice paste, galangal, lemongrass, and bay leaves into coconut milk. Stir well.
Cook on medium heat until you can smell the blend of spice and coconut milk developing. Stir gently and occasionally so the coconut milk will not break.
Add chicken pieces and stir gently. Cook until chicken is tender.
Remove from heat.
Sprinkle with fried shallots, and serve with rice.
Use free-range chicken to get a more depth in taste of the chicken
Chicken can also be replaced with meat or other protein-source ingredients as long as they can retain their shape having been boiled in coconut milk.
Sprinkle salt to taste. If it is too salty, you can add more coconut sugar, and keep on trying it until you find the balance of taste that you like.