Opor Ayam

The look of this recipe is similar to curry but actually different, although it also use many spices. Eaten with rice or lontong or ketupat.

Note: The term sautee is actually not sauteeing. It is something similar to sauteeing but with higher temperature.

Ingredients

 * 1 chicken, cut into ten pieces
 * 250 ml thick coconut milk
 * 1000 ml thin coconut milk
 * 1 citronella grass (lemon grass)
 * 2 cm galangal (blue ginger, Indonesian language: lengkuas): a family of ginger (look at picture)
 * 2 bay leaf
 * 3 orange leaf
 * Oil for sauteeing

Grounded spices
All these ingredients are grounded using cobek batu (stone pestle): see gado-gado.
 * 1 teaspoon peppercorns, dry fried
 * 1 1/2 teaspoon coriander, dry fried
 * 1 teaspoon caraway seed, dry fried
 * 4 cloves garlic
 * 7 cloves red onion
 * 5 candlenut, dry fried
 * 2 cm turmeric, dry fried/roast
 * 1 cm ginger, dry fried/roast
 * Salt and sugar to taste

Method

 * 1) Sautee all grounded spices until the smell is good, put citronella grass, bay leaf, orange leaf, and galangal.
 * 2) Put the chicken.
 * 3) Stir until the chicken mixes well with the spices.
 * 4) Add thin coconut milk, cook until the chicken is tender.
 * 5) Add thick coconut milk, stir so that the coconut milk do not break away.
 * 6) Cook until boiled.

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