OPOR AYAM MIX TEMPE

 Combining opor ayam with tempe (fermented soybean cake) creates a delightful fusion of flavors. Here's a recipe for Opor Ayam dan Tempe:


Ingredients:

  • 1 whole chicken, cut into pieces
  • 200g tempe, cut into cubes
  • 400ml coconut milk
  • 2 lemongrass stalks, bruised
  • 4 kaffir lime leaves
  • 2 bay leaves
  • 2 tablespoons cooking oil
  • Salt to taste

For the Spice Paste (Bumbu):

  • 5 shallots
  • 3 cloves garlic
  • 1 inch ginger
  • 1 inch galangal (optional)
  • 1 teaspoon coriander seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 2 candlenuts (or substitute with macadamia nuts or cashews)

Instructions:

  1. Prepare the Spice Paste: Blend all the spice paste ingredients in a food processor or mortar and pestle until smooth.

  2. Cooking the Chicken and Tempe: In a large pot, heat the cooking oil over medium heat. Add the spice paste and sauté until fragrant, about 3-5 minutes.

  3. Add Chicken and Coconut Milk: Add the chicken pieces into the pot and stir until they're coated with the spice paste. Cook for about 5 minutes until the chicken is slightly browned.

  4. Add Tempe and Coconut Milk: Add the tempe cubes, coconut milk, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil.

  5. Simmering: Once it boils, reduce the heat to low and let it simmer for about 30-40 minutes until the chicken is tender, the tempe is cooked through, and the sauce thickens. Stir occasionally to prevent sticking.

  6. Adjust Seasoning: Taste and adjust the seasoning with salt if necessary.

  7. Serve: Once the chicken is cooked through, the tempe is tender, and the sauce has thickened, remove from heat. Serve hot with steamed rice.

Optional:

  • Potatoes: You can also add diced potatoes into the opor ayam dan tempe for extra texture and flavor.
  • Hard-boiled Eggs: Similarly, you can include hard-boiled eggs into the dish. Add them along with the chicken and tempe.

Enjoy the rich flavors of this opor ayam dan tempe dish!

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