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Thursday, September 6, 2007

Opor ayam


  1. 1 chicken (1 to 1½ kg)
  2. 8 tablespoons groundnut oil
  3. 1 large onion
  4. 2 cloves of garlic
  5. 1 teaspoon Shrimps paste
  6. 200 ml water
  7. 1 dessert spoon Palm Sugar
  8. 300 ml Coconut milk
  9. pepper, salt & sweet-soy sauce


  1. 4 candle nuts
  2. 1 teaspoon coriander
  3. 1 teaspoon cumin
  4. 1 teaspoon galangal powder
  5. ½ teaspoon turmeric

Direction :
  1. Divide the chicken into 4 equal portions, wash and dry.
  2. Rub in pepper and salt.
  3. Dice the onion and crush the garlic.
  4. Crush or grate the candle nuts and mix with the coriander, cumin, galangal and turmeric.
  5. In a thick bottomed pan, heat the oil and fry the chicken on all sides to a golden colour.
  6. Reduce the heat slightly and add the onions and garlic, stir until the onion is cooked and nicely browned.
  7. Add the "others thing" and fry for a further 2 minutes then add the shrimp paste and fry for a further minute.
  8. Now add the water and Palm sugar to the pan.
  9. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done.
  10. Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or sweet soy sauce.
  11. Serve it.