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Opor Ayam Tahu Bumbu Kuning Recipe
Ingredients:
- 1/4 chicken (wing parts) — 5 pieces
- 5 pieces tofu
- 1 pack Kara coconut milk (65 ml)
- 500 ml water (for chicken broth)
- 2 kaffir lime leaves
- 2 bay leaves
- 1 stalk lemongrass (crushed)
- Fried shallots for garnish
For the Spice Paste:
- 5 shallots
- 2 garlic cloves
- 3 candlenuts
- 1/2 teaspoon coriander
- 1/2 teaspoon ground pepper
- 1/2 cm ginger
- 1/2 cm galangal
- 2 cm turmeric
- Salt, to taste
- Sugar, to taste
- Seasoning powder, to taste
Instructions:
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Prepare the Chicken:
- Wash the chicken pieces thoroughly. Rub them with lime juice and salt, then let them sit for a few minutes. Rinse again and set aside.
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Cook the Chicken:
- Bring water to a boil in a pot. Add the chicken and cook until boiling. Once boiling, let it simmer for 10 minutes, then drain the chicken.
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Fry the Tofu:
- Heat oil in a pan and fry the tofu until half-cooked. Remove from the pan and drain on paper towels.
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Prepare the Spice Paste:
- Blend the shallots, garlic, candlenuts, coriander, pepper, ginger, galangal, and turmeric until smooth.
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Cook the Spice Paste:
- Heat a small amount of oil in a pan. Sauté the spice paste along with the kaffir lime leaves, bay leaves, and lemongrass until fragrant.
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Combine Ingredients:
- Add the pre-cooked chicken to the pan with the spice paste. Stir well to coat the chicken evenly. Pour in the chicken broth from the initial boiling.
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Season the Dish:
- Add sugar, salt, and seasoning powder to taste. Allow the mixture to come to a boil and let it simmer until the chicken is tender.
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Add Tofu and Coconut Milk:
- Once the chicken is tender, add the fried tofu. Stir gently and then pour in the coconut milk. Reduce the heat to low to prevent the coconut milk from curdling.
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Finish and Serve:
- Allow the dish to cook until everything is well combined and heated through. Transfer to a serving bowl and garnish with fried shallots.
Enjoy your delicious Opor Ayam Tahu Bumbu Kuning! This rich and aromatic Indonesian dish is perfect for a comforting meal.