Resep
2 kg Chicken Opor (Coconut Chicken Curry)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih ayam, lalu rebus sebentar sekitar 5 menit untuk menghilangkan darah dan kotoran; buang air rebusan dan bilas ayam dengan air bersih.
- Iris tipis 5 siung bawang merah, sisihkan.
- Sangrai kemiri dengan api kecil hingga mulai kecokelatan, lalu sangrai juga merica dan ketumbar.
- Haluskan bawang merah, bawang putih, kunyit, jahe, kemiri, ketumbar, dan merica yang sudah disangrai, tambahkan sedikit minyak agar mudah diblender.
- Tumis bawang merah iris hingga layu dan wangi.
- Masukkan bumbu halus, daun salam, sereh, lengkuas, dan daun jeruk yang sudah disobek, tumis dengan api kecil hingga matang dan tanak.
- Masukkan daging ayam, tambahkan air, aduk hingga tercampur rata.
- Bumbui dengan garam, kaldu ayam bubuk, gula pasir, dan bumbu racik opor ayam (opsional), aduk rata, masak sampai mendidih.
- Kecilkan api, masak hingga ayam matang, empuk, dan bumbunya meresap.
- Tambahkan santan instan, aduk terus agar tidak pecah, masak hingga mendidih kembali dan cicipi rasanya.
- Matikan api, taburi bawang goreng di atas sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the chicken clean, then parboil for about 5 minutes to remove blood and impurities; discard the water and rinse the chicken with clean water.
- Thinly slice 5 shallots and set aside.
- Toast the candlenuts over low heat until lightly browned, then also toast the pepper and coriander seeds.
- Blend the shallots, garlic, turmeric, ginger, candlenuts, coriander, and toasted pepper, adding a little oil to make blending easier.
- Sauté the sliced shallots until wilted and fragrant.
- Add the blended spice paste, bay leaves, lemongrass, galangal, and torn kaffir lime leaves, and sauté over low heat until cooked through and fragrant.
- Add the chicken and water, stir until combined.
- Season with salt, chicken bouillon powder, sugar, and the optional opor seasoning mix, stir well, and bring to a boil.
- Lower the heat and cook until the chicken is tender and the seasoning has soaked in.
- Add the instant coconut milk, stirring continuously so it doesn't split, bring back to a boil, and taste.
- Turn off the heat, sprinkle with fried shallots before serving.
Cook Mode
RESEP 2 KG OPOR AYAM
2 kg Chicken Opor (Coconut Chicken Curry)
RESEP 2 KG OPOR AYAM
RESEP 2 KG OPOR AYAM
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih ayam, lalu rebus sebentar sekitar 5 menit untuk menghilangkan darah dan kotoran; buang air rebusan dan bilas ayam dengan air bersih.
- Iris tipis 5 siung bawang merah, sisihkan.
- Sangrai kemiri dengan api kecil hingga mulai kecokelatan, lalu sangrai juga merica dan ketumbar.
- Haluskan bawang merah, bawang putih, kunyit, jahe, kemiri, ketumbar, dan merica yang sudah disangrai, tambahkan sedikit minyak agar mudah diblender.
- Tumis bawang merah iris hingga layu dan wangi.
- Masukkan bumbu halus, daun salam, sereh, lengkuas, dan daun jeruk yang sudah disobek, tumis dengan api kecil hingga matang dan tanak.
- Masukkan daging ayam, tambahkan air, aduk hingga tercampur rata.
- Bumbui dengan garam, kaldu ayam bubuk, gula pasir, dan bumbu racik opor ayam (opsional), aduk rata, masak sampai mendidih.
- Kecilkan api, masak hingga ayam matang, empuk, dan bumbunya meresap.
- Tambahkan santan instan, aduk terus agar tidak pecah, masak hingga mendidih kembali dan cicipi rasanya.
- Matikan api, taburi bawang goreng di atas sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the chicken clean, then parboil for about 5 minutes to remove blood and impurities; discard the water and rinse the chicken with clean water.
- Thinly slice 5 shallots and set aside.
- Toast the candlenuts over low heat until lightly browned, then also toast the pepper and coriander seeds.
- Blend the shallots, garlic, turmeric, ginger, candlenuts, coriander, and toasted pepper, adding a little oil to make blending easier.
- Sauté the sliced shallots until wilted and fragrant.
- Add the blended spice paste, bay leaves, lemongrass, galangal, and torn kaffir lime leaves, and sauté over low heat until cooked through and fragrant.
- Add the chicken and water, stir until combined.
- Season with salt, chicken bouillon powder, sugar, and the optional opor seasoning mix, stir well, and bring to a boil.
- Lower the heat and cook until the chicken is tender and the seasoning has soaked in.
- Add the instant coconut milk, stirring continuously so it doesn't split, bring back to a boil, and taste.
- Turn off the heat, sprinkle with fried shallots before serving.
Cook Notes
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