Saturday, July 2, 2011

Opor Ayam

Prepare

  • 1 whole chicken (800 grams)
  • 1 lemon, take the water
  • 250 ml thick coconut milk (from 1 coconut)
  • 750 ml of diluted coconut milk (squeezed from the remaining thick coconut milk)
  • 8 eggs (500 grams), boiled and peeled
  • 3 tablespoons cooking oil for sauteing
  • 100 grams of white basic seasoning
  • 3 kaffir lime leaves
  • 2 bay leaves
  • 1 stalk lemongrass, then crushed
  • 3 clove
  • 2 cm cinnamon
  • ¼ grains of nutmeg beans


Seasoning a white base (for 100 grams)
  • 10 grains of red onion (30 grams)
  • 5 cloves garlic (20 grams)
  • 6 grains walnut (20 grams) and then fried and sliced ​​finely
  • 2 knuckles kencur (10 grams), finely sliced
  • 2 knuckles ginger (10 grams), finely sliced
  • 1 tablespoon coriander sangria (5 grams)
  • 1 teaspoon pepper grains (5 grams)
  • Half a teaspoon of cumin sangria (2.5 grams)
How to make
  • Cut chicken into 8 pieces, moisten with lemon juice
  • Heat oil and fry seasoning white base with lime leaves, bay leaves and lemon grass until fragrant
  • Add chicken, cloves, cinnamon and nutmeg. Then stir until the chicken changes color
  • Pour the aqueous coconut milk, stirring until blended, add the boiled eggs, cover pan and reduce heat. Cook until chicken is tender and the flavors to infuse
  • Pour the thick coconut milk and cook, stirring, stirring until the coconut milk to boil, then lift and serve

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