Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken fillet richly spiced and laced with kemangi and…
Ingredients
- 1 whole chicken, cut into 10 or 12 pieces
- 4 glasses of coconut milk made from 1 grated coconut
- 2 bay leaves
- 1 thumb-size galangal, crushed
- 1 lemongrass stalk, crushed
Spice Paste
- 1 teaspoon pepper
- ½ teaspoon cumin
- 10 shallots
- 3 garlic cloves
- 5 candlenuts
- ¼ tablespoon sliced coconut sugar
- Salt
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.
Steps
- 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.
Hints
- 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.
- Palm sugar can be used to replace coconut sugar.
