Tante Erna's Opor Ayam
Opor Ajam Ingredients: 1 chicken, cut into pieces 6 kemiri nuts 2 tbsp onion 1 clove garlic 2 tsp ketoembar (coriander) 2 tsp djienten (cumin) Trassie (shrimp paste) 2 salam leaves 2 slices galangal Sereh (lemongrass) Santen (coconut milk), 2 cans Water if necessary to thin Salt to taste Sugar to taste Lemon to taste Instructions: Prepare Herb Paste: Grind together kemiries, onion, garlic, ketoembar, djienten, and trassie. Fry Herb Paste: In a pan, heat 2 tablespoons of salad oil. Add the herb paste along with galangal, salam leaves, and lemongrass. Fry until fragrant. Cook Chicken: Add the chicken to the pan when the herb paste is half cooked. Cook for a while until chicken is slightly browned. If needed, add a little water to prevent sticking. Simmer: Let the chicken simmer until it's fully cooked, about 20 minutes. Finish: Stir in santen (coconut milk). Season to taste with sugar, salt, and vinegar or lemon juice. Adjust seasoning as needed.
