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Name: Chicken Opor, Eggplant Sambal, and Crispy Tempeh Recipe
Yield: 4 servings
Ingredients: 300 g broiler chicken, chopped; 4 pc tofu, sliced and fried; 1 pack Mamasuka Opor Instant Seasoning; 65 ml thick coconut milk; 935 ml water; 2 pc eggplant, steamed for 5 minutes; 4 clove garlic; 1-2 pc red chili; 4 g shrimp paste; 5 pc shallots, sliced; 10 pc red bird’s eye chili, sliced; 2 pc green tomato, sliced; 3 pc habanero, sliced; 1 tsp salt; 1 tbsp sugar; 1 tsp flavor enhancer; 100 g tempeh, thinly sliced; 1 pc egg; 2 clove garlic; 2 pc shallots; 3 pc Kaffir lime leaf; 1 pc red chili; 1 tsp coriander; 250 ml water; 1 tsp flavor enhancer; 1 tsp baking powder; 100 g rice flour; 50 g tapioca flour; 1 pc lemongrass, pounded; 2 pc bay leaf

Devina Hermawan December 26, 2020 Watch on YouTube ↗

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Chicken Opor, Eggplant Sambal, and Crispy Tempeh Recipe

Makes 4 servings

Bahan

Kering tempe:

Cara Membuat

Untuk opor, masukkan air dan santan ke dalam pan lalu tambahkan bumbu opor Mamasuka, aduk rata
Masukkan ayam dan tahu yang sudah digoreng, masak hingga matang dengan api sedang sambil sesekali diaduk
Untuk sambal terong, potong terong yang sudah dikukus
Blender bawang putih, cabai rawit, cabai merah, dan terasi dengan sedikit minyak
Tumis bumbu halus hingga wangi lalu masukkan terong lalu bumbui dengan garam, gula, dan merica lalu aduk rata
Masukkan bawang merah, cabai rawit, tomat hijau, dan cabai gendot lalu aduk rata, masak hingga matang
Untuk kering tempe, blender bawang putih, bawang merah, daun jeruk,cabai merah, ketumbar, dan telur hingga halus
Masukkan bumbu halus kedalam mangkuk, tambahkan air, tepung beras, tepung tapioka, penyedap, dan baking powder lalu aduk rata
Masukkan tempe kedalam adonan, goreng hingga cokelat keemasan dengan api sedang lalu tiriskan
Panaskan minyak, masukkan serai dan daun salam kemudian masukkan gula merah, gula putih, dan sedikit air lalu masak hingga gula meleleh
Masukkan tempe yang sudah digoreng, aduk-aduk dan masak dengan api kecil
Sajikan opor ayam, sambal terong, dan kering tempe dengan nasi putih

Ingredients

Chicken Opor:

Eggplant Sambal:

Crispy Tempeh:

Steps

For the opor, add the water and coconut milk to a pan, then add the Mamasuka opor seasoning and mix well.
Add the chicken and fried tofu, then cook over medium heat until done, stirring occasionally.
For the eggplant sambal, cut up the steamed eggplant.
Blend the garlic, bird's-eye chilies, red chilies, and shrimp paste with a little oil.
Sauté the spice paste until fragrant, then add the eggplant, season with salt, sugar, and pepper, and mix well.
Add the shallots, bird's-eye chilies, green tomatoes, and gendot chilies, then mix well and cook until done.
For the crispy tempeh, blend the garlic, shallots, kaffir lime leaves, red chilies, coriander, and egg until smooth.
Transfer the spice paste to a bowl, add the water, rice flour, tapioca starch, flavor enhancer, and baking powder, then mix well.
Coat the tempeh in the batter, fry over medium heat until golden brown, then drain.
Heat the oil, add the lemongrass and Indonesian bay leaves, then add the palm sugar, white sugar, and a little water and cook until the sugar melts.
Add the fried tempeh, stir, and cook over low heat.
Serve the chicken opor, eggplant sambal, and crispy tempeh with white rice.