Wednesday, September 15, 2010
How to Cook Chickens Opor (Opor Ayam)
This Food usually serve by Indonesian's Moslem in Idul Fitri in case of celebration after they fasting 30 days before.
Real Name : Opor Ayam
Origins : Javanese
Material:
1 whole chicken
1 liter of coconut milk diluted
1 / 2 liters of thick coconut milk
1 stalk lemongrass crushed
2 bay leaves
2 bay lime leaves
Seasonings:
8 pcs onion
4 cloves garlic
2 SDK coriander tea
1 / 2 teaspoon cumin
1 / 2 finger ginger
5 pieces of hazelnut
pepper, salt, sugar
How to cook:
Chicken cleaned, cut into pieces, rinse
Saute the spices until it smells fragrant mashed, add bay leaves, lemon grass and give a little MSG
Add chicken, mix well, allow to wilt, add the liquid coconut milk
After a somewhat subsided, add thick coconut milk
Pick up after soft
Real Name : Opor Ayam
Origins : Javanese
Material:
1 whole chicken
1 liter of coconut milk diluted
1 / 2 liters of thick coconut milk
1 stalk lemongrass crushed
2 bay leaves
2 bay lime leaves
Seasonings:
8 pcs onion
4 cloves garlic
2 SDK coriander tea
1 / 2 teaspoon cumin
1 / 2 finger ginger
5 pieces of hazelnut
pepper, salt, sugar
How to cook:
Chicken cleaned, cut into pieces, rinse
Saute the spices until it smells fragrant mashed, add bay leaves, lemon grass and give a little MSG
Add chicken, mix well, allow to wilt, add the liquid coconut milk
After a somewhat subsided, add thick coconut milk
Pick up after soft
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