Creamy Indonesian Chicken Opor with Tofu and Tempeh
Opor Tahu Tempe Ayam
Ingredients
| Ingredient | Quantity |
|---|---|
| Silken tofu | 1 block |
| Tempeh | ½ block |
| Chicken (cut into pieces) | To taste |
| Spice Paste: | |
| Shallots | 5, peeled |
| Garlic | 5 cloves, peeled |
| Candlenuts | 2, roasted |
| Coriander | 1 tablespoon |
| Turmeric | 1 thumb-sized piece, peeled |
| Red bird’s eye chili | 3, to taste |
| Lemongrass | 1 stalk |
| Galangal | 1 thumb-sized piece, peeled |
| Ginger | 1 thumb-sized piece, peeled |
| Bay leaves | 2 |
| Coconut milk | 1 can (Kara) |
| Water | As needed |
Instructions
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Prepare the Tofu and Tempeh: Start by frying the silken tofu and tempeh until they are half-cooked, ensuring a golden texture. Remove and set aside.
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Cook the Spice Paste: In a skillet, sauté the ground spice paste until fragrant, releasing the aromatic flavors. Then, add the lemongrass, bay leaves, galangal, and ginger, stirring for another minute.
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-
Add the Chicken: Introduce the chicken pieces to the skillet, allowing them to sear and absorb the spices. Cook until they are no longer pink.
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Combine Ingredients: Gently fold in the fried tofu and tempeh. Pour in enough water to cover the mixture and then add the coconut milk, stirring well to combine.
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Simmer: Let the dish simmer on low heat until the chicken is tender and the flavors meld together, about 20-30 minutes.
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Serve: Dish out the Opor Tahu Tempe Ayam hot, and enjoy this delightful, creamy Indonesian dish with rice. 😊😊
This recipe combines the ultimate comfort of tofu, tempeh, and chicken, enveloped in a rich coconut sauce, perfect for any meal.
