Opor Ayam and Telur: A Traditional Indonesian Delight
Opor Ayam is a delightful Indonesian dish that combines tender chicken and boiled eggs in a rich, aromatic coconut milk sauce. Perfect for family gatherings or special occasions, this dish showcases the beautiful flavors of Indonesian spices. Below is a detailed recipe to guide you through creating this exquisite dish, along with nutritional information to help you plan your meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (ayam) | 500 grams |
| Boiled eggs (telur) | 4 pieces |
| Potatoes (kentang), cut into 6 | 2 medium-sized |
| Ground cumin (jinten) | 1/2 teaspoon |
| Grated nutmeg (pala) | 1/2 teaspoon |
| Cinnamon stick | 1 piece |
| Bay leaves (daun salam) | 2 leaves |
| Kaffir lime leaf (daun jeruk) | 1 leaf |
| Red chilies, sliced diagonally | 4 pieces |
| Cloves (cengkeh) | 15 pieces |
| Coconut milk (santan) | 1 small pack (approx. 200 ml) |
| Water | As needed |
Spice Paste (Bumbu Halus)
| Ingredient | Quantity |
|---|---|
| Shallots (bawang merah) | 10 cloves |
| Garlic (bawang putih) | 4 cloves |
| Ginger (jahe) | 1 small piece |
| Galangal (lengkuas) | 1 small piece |
| Turmeric (kunyit) | To taste |
| Coriander (ketumbar) | 1 teaspoon |
| Sugar | To taste |
| Salt | To taste |
| Beef seasoning (Royco) | Optional |
| Cooking oil | For sautéing |
Instructions
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Prepare the Spice Paste: Begin by blending the shallots, garlic, ginger, galangal, turmeric, and coriander into a fine paste. You may use a mortar and pestle or a food processor for this step.
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Sauté the Spices: In a large pot or wok, heat some cooking oil over medium heat. Add the spice paste along with the bay leaves and kaffir lime leaf. Sauté until the mixture is fragrant and the oil starts to separate from the paste, approximately 3-5 minutes.
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Add Whole Spices: Stir in the cloves, cinnamon stick, and ground cumin. Mix well to allow the flavors to meld together.
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Cook the Chicken and Vegetables: Add the chicken pieces and potatoes to the pot. Gently stir to coat them in the spice mixture. Then, add the boiled eggs (peeled) and enough water to cover the ingredients. Season with sugar, salt, and Royco seasoning (if using). Mix well.
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Simmer the Dish: Allow the mixture to come to a boil, then reduce the heat to medium-low. Cover and simmer until the chicken is fully cooked and tender, approximately 25-30 minutes.
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Incorporate Coconut Milk: Once the chicken is cooked, pour in the coconut milk and stir gently. Let it cook for an additional 5-10 minutes on medium heat, allowing the sauce to thicken slightly. Add the sliced red chilies for a touch of heat.
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Final Tasting and Serving: Taste the sauce and adjust the seasoning as necessary. Once satisfied, remove from heat. Serve your Opor Ayam and Telur hot, garnished with crispy fried shallots if desired, and accompany with steamed rice.
Nutritional Information (per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 grams |
| Carbohydrates | 20 grams |
| Fat | 18 grams |
| Fiber | 3 grams |
| Sodium | 500 mg |
Serving Suggestions
Opor Ayam is traditionally served with steamed white rice and can be accompanied by a side of pickled vegetables or sambal for an extra kick. This dish not only satisfies the palate but also fills the home with a wonderful aroma that makes mealtime a cherished experience.
Enjoy the delightful flavors of Opor Ayam and Telur as you share this recipe with family and friends, creating memories that are as rich and comforting as the dish itself. Happy cooking!
