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:

1. Prepare Herb Paste:
   • Grind together kemiries, onion, garlic, ketoembar, djienten, and trassie.
2. 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.
3. 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.
4. Simmer:
   • Let the chicken simmer until it's fully cooked, about 20 minutes.
5. Finish:
   • Stir in santen (coconut milk).
   • Season to taste with sugar, salt, and vinegar or lemon juice. Adjust seasoning as needed.
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