Opor Ayam Kampung
Free Range Chicken Opor
Bahan
Bumbu halus:
Cara Membuat
- Siapkan 15 siung bawang merah, 10 siung bawang putih, 7 butir kemiri, sejempol jahe, sekelingking kunyit, setengah telunjuk kencur, 4 sdt ketumbar, 1 sdt jintan, dan setengah butir pala yang telah disangrai.
- Tambahkan sedikit minyak goreng lalu blender bumbu hingga halus.
- Masukkan bumbu halus ke dalam panci bersama sedikit minyak goreng, aduk hingga tercampur rata.
- Masukkan 4 batang sereh geprek, 5 lembar daun salam, 5 lembar daun jeruk, dan sejempol laos geprek.
- Tumis dengan api sedang sambil sesekali diaduk hingga bumbunya harum dan daun-daunnya layu.
- Masukkan satu ekor ayam kampung yang sudah dipotong dan dicuci bersih, aduk hingga tercampur rata.
- Tuang sekitar 1200 ml air putih hingga daging ayamnya terendam.
- Masak dengan api sedang sekitar 40 menit hingga daging ayamnya lembut.
- Masukkan 1 sdt gula pasir, 1/2 sdt garam, 1/4 sdt lada bubuk, dan 500 ml santan kental.
- Masak dengan api sedang sambil terus diaduk hingga mendidih agar santannya tidak pecah.
- Lanjut masak sekitar lima menit supaya santannya benar-benar tanak, lalu koreksi rasa.
- Sajikan opor dengan taburan bawang goreng.
Ingredients
Spice paste:
Steps
- Prepare 15 shallots, 10 garlic cloves, 7 candlenuts, a thumb of ginger, a little finger of turmeric, half an index finger of kencur, 4 tsp coriander, 1 tsp cumin, and half a nutmeg, all toasted.
- Add a little cooking oil then blend the spices until smooth.
- Put the spice paste into a pot with a little cooking oil and stir until combined.
- Add 4 bruised lemongrass stalks, 5 bay leaves, 5 kaffir lime leaves, and a bruised thumb of galangal.
- Saute over medium heat, stirring occasionally, until the paste is fragrant and the leaves wilt.
- Add one free range chicken, cut up and washed clean, then stir until coated.
- Pour in about 1200 ml water until the chicken is submerged.
- Cook over medium heat for about 40 minutes until the chicken is tender.
- Add 1 tsp granulated sugar, 1/2 tsp salt, 1/4 tsp ground pepper, and 500 ml thick coconut milk.
- Cook over medium heat while stirring constantly until it boils so the coconut milk does not split.
- Keep cooking about five minutes so the coconut milk is fully cooked, then adjust the seasoning.
- Serve the opor with fried shallots sprinkled on top.
Cook Mode
RESEP OPOR AYAM
RESEP OPOR AYAM
Bahan
Bumbu halus:
Cara Membuat
- Siapkan 15 siung bawang merah, 10 siung bawang putih, 7 butir kemiri, sejempol jahe, sekelingking kunyit, setengah telunjuk kencur, 4 sdt ketumbar, 1 sdt jintan, dan setengah butir pala yang telah disangrai.
- Tambahkan sedikit minyak goreng lalu blender bumbu hingga halus.
- Masukkan bumbu halus ke dalam panci bersama sedikit minyak goreng, aduk hingga tercampur rata.
- Masukkan 4 batang sereh geprek, 5 lembar daun salam, 5 lembar daun jeruk, dan sejempol laos geprek.
- Tumis dengan api sedang sambil sesekali diaduk hingga bumbunya harum dan daun-daunnya layu.
- Masukkan satu ekor ayam kampung yang sudah dipotong dan dicuci bersih, aduk hingga tercampur rata.
- Tuang sekitar 1200 ml air putih hingga daging ayamnya terendam.
- Masak dengan api sedang sekitar 40 menit hingga daging ayamnya lembut.
- Masukkan 1 sdt gula pasir, 1/2 sdt garam, 1/4 sdt lada bubuk, dan 500 ml santan kental.
- Masak dengan api sedang sambil terus diaduk hingga mendidih agar santannya tidak pecah.
- Lanjut masak sekitar lima menit supaya santannya benar-benar tanak, lalu koreksi rasa.
- Sajikan opor dengan taburan bawang goreng.
Ingredients
Spice paste:
Steps
- Prepare 15 shallots, 10 garlic cloves, 7 candlenuts, a thumb of ginger, a little finger of turmeric, half an index finger of kencur, 4 tsp coriander, 1 tsp cumin, and half a nutmeg, all toasted.
- Add a little cooking oil then blend the spices until smooth.
- Put the spice paste into a pot with a little cooking oil and stir until combined.
- Add 4 bruised lemongrass stalks, 5 bay leaves, 5 kaffir lime leaves, and a bruised thumb of galangal.
- Saute over medium heat, stirring occasionally, until the paste is fragrant and the leaves wilt.
- Add one free range chicken, cut up and washed clean, then stir until coated.
- Pour in about 1200 ml water until the chicken is submerged.
- Cook over medium heat for about 40 minutes until the chicken is tender.
- Add 1 tsp granulated sugar, 1/2 tsp salt, 1/4 tsp ground pepper, and 500 ml thick coconut milk.
- Cook over medium heat while stirring constantly until it boils so the coconut milk does not split.
- Keep cooking about five minutes so the coconut milk is fully cooked, then adjust the seasoning.
- Serve the opor with fried shallots sprinkled on top.
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