Simple Opor Chicken with Tofu Recipe
Ingredients:
- 1/4 chicken, cut into pieces
- 1 pack of fried tofu (approximately 10 pieces)
- 10 bird’s eye chilies
- 1 small pack of Kara coconut milk
- A few bay leaves, kaffir lime leaves, crushed lemongrass, and crushed galangal (estimate the amounts to taste)
- 1 cup of water
- Fried shallots, for garnish
Spice Paste:
- 7 shallots
- 5 garlic cloves
- 1 candlenut
- 2 cm turmeric
- 2 cm ginger
- Sugar, salt, and ground black pepper, to taste
Instructions:
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Prepare the Spice Paste: Begin by grinding the shallots, garlic, candlenut, turmeric, and ginger into a fine paste. You can use a mortar and pestle or a food processor.
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Sauté the Spice Paste: Heat a little oil in a pan over medium heat. Add the spice paste and sauté until fragrant.
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Add Aromatics: Add the crushed galangal, lemongrass, bay leaves, and kaffir lime leaves to the pan. Stir for a few minutes to release their flavors.
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Simmer the Base: Pour in 1 cup of water and bring to a boil. Once boiling, add the chicken pieces. Let it cook for about 10 minutes.
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Add Tofu and Chilies: Add the fried tofu pieces and bird’s eye chilies to the pan. Allow everything to simmer so that the flavors meld together and the tofu absorbs the spice mixture.
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Add Coconut Milk: When the chicken is tender, reduce the heat to low. Stir in the coconut milk and add sugar to taste. Gently mix without boiling to prevent the coconut milk from curdling.
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Season and Garnish: Taste the dish and adjust the seasoning with salt and pepper if needed. Once satisfied, sprinkle fried shallots on top for added crunch and flavor.
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Serve: Serve hot and enjoy the rich, aromatic flavors of this Indonesian-style opor chicken with tofu.
Feel free to pair this dish with steamed rice for a complete meal. Enjoy your culinary adventure!
