Opor Ayam Telur
Opor Ayam Telur is a delightful and aromatic Indonesian dish that combines tender chicken with boiled eggs in a rich and creamy coconut sauce. Perfect for a hearty meal, this recipe will guide you through the process of creating this traditional delicacy from scratch.
Ingredients:
- 1/2 chicken, cut into small pieces
- 4 hard-boiled eggs, peeled
- 2 bay leaves
- 1 piece of galangal, smashed
- 1 stalk of lemongrass, smashed
- 1 small pack of Kara coconut milk (200 ml)
- For the spice paste:
- 5 shallots
- 5 garlic cloves
- 2 candlenuts
- 1 teaspoon of coriander seeds
- 1 piece of turmeric root, peeled and chopped
Instructions:
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Prepare the Spice Paste:
- In a blender or food processor, combine shallots, garlic, candlenuts, coriander seeds, and turmeric root. Blend until you obtain a smooth paste.
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Sauté the Spice Paste:
- Heat a generous amount of oil in a large pan over medium heat. Add the spice paste and sauté until fragrant and the oil starts to separate from the paste.
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Add Aromatics:
- Add the smashed lemongrass, galangal, and bay leaves to the pan. Sauté for an additional 2-3 minutes, allowing the flavors to infuse.
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Cook the Chicken:
- Add the chicken pieces to the pan. Sauté briefly until the chicken starts to turn white and is coated with the spice mixture.
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Simmer:
- Pour in enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer until the chicken is partially cooked (about 15-20 minutes).
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Add Coconut Milk and Eggs:
- Stir in the coconut milk and add the hard-boiled eggs. Season with salt, pepper, sugar, and chicken bouillon to taste. Continue to simmer until the chicken is fully cooked and tender, and the sauce has thickened slightly (another 15-20 minutes).
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Serve:
- Serve hot with steamed rice or ketupat (compressed rice cakes). This dish is wonderfully complemented by sambal goreng (spicy fried sambal) for an extra kick!
Enjoy your Opor Ayam Telur, a comforting and flavorful Indonesian dish that will make any meal special.
