RESEP OPOR AYAM PUTIH KUAH KENTAL
OPOR AYAM PUTIH KUAH KENTAL
White Opor Ayam with Thick Coconut Sauce
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus ayam sebentar hingga kotoran dan darahnya keluar, lalu buang airnya.
- Sangrai kemiri, merica, dan ketumbar hingga wangi.
- Haluskan bawang merah, bawang putih, jahe bersama kemiri, merica, dan ketumbar yang sudah disangrai, tambahkan lengkuas dan sereh, dengan sedikit minyak.
- Tumis bumbu halus bersama daun salam dan daun jeruk dengan api kecil hingga matang dan tanak.
- Masukkan ayam yang sudah direbus, aduk rata, lalu tambahkan air dan masak hingga mendidih dan airnya sedikit menyusut.
- Masukkan garam, kaldu ayam bubuk, gula pasir, dan santan, aduk terus tanpa henti hingga mendidih.
- Masak hingga ayam empuk dan kuahnya mengental, lalu matikan api dan sajikan dengan taburan bawang goreng.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Briefly boil the chicken until impurities and blood come out, then discard the water.
- Dry-roast the candlenuts, pepper, and coriander seeds until fragrant.
- Blend the shallots, garlic, and ginger with the roasted candlenuts, pepper, and coriander seeds, add the galangal and lemongrass, with a little oil.
- Sauté the ground paste with the bay leaves and kaffir lime leaves over low heat until fragrant and cooked through.
- Add the boiled chicken, stir well, then add water and cook until it boils and the liquid reduces slightly.
- Add the salt, chicken bouillon powder, sugar, and coconut milk, and stir continuously without stopping until it boils.
- Cook until the chicken is tender and the sauce thickens, then turn off the heat and serve topped with fried shallots.
Cook Mode
OPOR AYAM PUTIH KUAH KENTAL
White Opor Ayam with Thick Coconut Sauce
RESEP OPOR AYAM PUTIH KUAH KENTAL
RESEP OPOR AYAM PUTIH KUAH KENTAL
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus ayam sebentar hingga kotoran dan darahnya keluar, lalu buang airnya.
- Sangrai kemiri, merica, dan ketumbar hingga wangi.
- Haluskan bawang merah, bawang putih, jahe bersama kemiri, merica, dan ketumbar yang sudah disangrai, tambahkan lengkuas dan sereh, dengan sedikit minyak.
- Tumis bumbu halus bersama daun salam dan daun jeruk dengan api kecil hingga matang dan tanak.
- Masukkan ayam yang sudah direbus, aduk rata, lalu tambahkan air dan masak hingga mendidih dan airnya sedikit menyusut.
- Masukkan garam, kaldu ayam bubuk, gula pasir, dan santan, aduk terus tanpa henti hingga mendidih.
- Masak hingga ayam empuk dan kuahnya mengental, lalu matikan api dan sajikan dengan taburan bawang goreng.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Briefly boil the chicken until impurities and blood come out, then discard the water.
- Dry-roast the candlenuts, pepper, and coriander seeds until fragrant.
- Blend the shallots, garlic, and ginger with the roasted candlenuts, pepper, and coriander seeds, add the galangal and lemongrass, with a little oil.
- Sauté the ground paste with the bay leaves and kaffir lime leaves over low heat until fragrant and cooked through.
- Add the boiled chicken, stir well, then add water and cook until it boils and the liquid reduces slightly.
- Add the salt, chicken bouillon powder, sugar, and coconut milk, and stir continuously without stopping until it boils.
- Cook until the chicken is tender and the sauce thickens, then turn off the heat and serve topped with fried shallots.
Cook Notes
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