Opor Ayam Tempe: A Delightful Indonesian Chicken and Tempeh Stew
Opor Ayam Tempe is a cherished Indonesian dish that combines tender chicken and savory tempeh in a rich, aromatic coconut milk sauce. This dish is perfect for family gatherings or a cozy dinner, offering a blend of spices that will transport your taste buds straight to Southeast Asia. Follow this detailed recipe to create a flavorful Opor Ayam Tempe that will surely impress your loved ones!
Ingredients
| Category | Ingredients |
|---|---|
| Main Ingredients | 1/2 chicken (approximately 500g) |
| 1/2 block of tempeh (approximately 250g) | |
| 3 kaffir lime leaves | |
| 2 bay leaves | |
| Ground Spices | 5 large shallots |
| 3 cloves of garlic | |
| 2 candlenuts (kemiri) | |
| 1 thumb-sized piece of ginger | |
| 1/2 thumb-sized piece of turmeric | |
| 1/2 teaspoon of coriander | |
| 1/2 teaspoon of pepper | |
| A pinch of kencur (aromatic ginger) | |
| Crushed Ingredients | 1 stalk of lemongrass |
| 1 thumb-sized piece of galangal | |
| Seasonings | Salt, to taste |
| Chicken bouillon (Royco) to taste | |
| Fried shallots for garnish | |
| Liquid | Approximately 1.5 liters of water |
| Coconut milk (optional, for finishing) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 400 kcal |
| Protein | 30g |
| Carbohydrates | 20g |
| Fat | 25g |
| Fiber | 5g |
Instructions
-
Preparation of Ingredients:
Begin by cleaning the chicken thoroughly, ensuring it is free from any impurities. Cut the tempeh into eight equal pieces and set aside. -
-
Grinding the Spices:
Using a mortar and pestle or a food processor, grind the shallots, garlic, candlenuts, ginger, turmeric, coriander, pepper, and a pinch of kencur into a smooth paste. This blend of spices is the heart of the dish, providing a depth of flavor. -
Sautéing the Spices:
In a large pot, heat a sufficient amount of oil over medium heat. Once hot, add the ground spice mixture along with the kaffir lime leaves and bay leaves. Sauté until fragrant and the oil begins to separate from the spice mixture, about 5–7 minutes. -
Cooking the Chicken:
Add the cleaned chicken to the pot and stir well, ensuring that the chicken is coated with the spice mixture. Sauté briefly to allow the chicken to absorb the flavors. -
Simmering:
Pour in approximately 1.5 liters of water, followed by salt and chicken bouillon (Royco) to taste. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the chicken to cook until tender and the flavors meld together, approximately 30–40 minutes. -
Adding Tempeh:
Once the chicken is nearly cooked through, gently add the tempeh pieces to the pot. Continue to simmer until both the chicken and tempeh are tender, and the broth has slightly thickened to your desired consistency. (Note: The thickness of the sauce can be adjusted according to personal preference; some prefer a thicker stew while others enjoy more broth.) -
Finishing Touches:
After the chicken and tempeh are tender, stir in the coconut milk, allowing it to heat through without boiling. This step enriches the dish, adding a creamy texture and a hint of sweetness. -
Serving:
Once everything is well combined and heated through, remove the pot from the heat. Serve your Opor Ayam Tempe hot, garnished with a sprinkle of fried shallots for added crunch and flavor.
Enjoying Opor Ayam Tempe
Opor Ayam Tempe is best served alongside steamed jasmine rice, allowing the savory sauce to soak into the grains. This dish not only offers a delicious taste of Indonesia but also represents the spirit of sharing and community at the dining table. Whether for a special occasion or a comforting weeknight meal, this recipe is sure to become a favorite in your culinary repertoire. Enjoy!
