Kamis, 14 April 2011

Opor Ayam

Material:

500 g chicken, cut into pieces
6 eggs boiled peeled
800 ml coconut milk diluted
300 ml thick coconut milk
Salt & sugar to taste

 
2 tablespoons tamarind water
1 stalk lemongrass, crushed
4 slices lime leaves
5 grains of cloves
5 cm cinnamon
2 bay leaves
Spices:
7 red onions, saute
4 cloves garlic, saute
2 tsp toasted coriander
½ tsp cumin
½ tsp pepper powder
½ tsp nutmeg powder
4 grains toasted hazelnut
2 segment finger ginger


 

Method:

1. Bring to a boil thin coconut milk, enter the chicken, herbs and tamarind water.
2. Stir-fry ground ingredients until fragrant and ripe, enter into the boiled chicken with boiled egg.
3. Cook over low heat while stirring occasionally pecah.Tambahin not let the salt and sugar.
4. After the chicken is tender and sauce is reduced, enter the thick coconut milk. Simmer another 10 minutes, stirring constantly.
5. Remove and serve with rice ato diamond, plus a sprinkling of fried onions.
6. Tip: If use chicken, lemon coat dipotong2 abis n diemin 30 minutes, rinse and steam for 15 minutes first. Kaldunya removed from her chicken opor kalo rada contrived rancid and the longer the thick gravy like agar2.

Tidak ada komentar:

Posting Komentar