It’s been days since my last posting. Hope you didn’t miss me that much 😅
So today, I’m making another Indonesian dishes called “Opor”, but since I didn’the follow the traditional instruction then you may call it ‘Semi-Opor’.
Serves: 6 – 8 people
- 2 pcs of boneless chicken breast (4 lb.) – sliced.
- 1 pack of firm tofu (14 oz) -cut into medium pieces.
- 1 pack of tempeh (8 oz) – sliced.
- Mix and blend: 2 cm of ginger, 1 cm of gallangal, 2.5 cm of turmeric, 3 cloves of garlic, 4 – 5 cloves of shallots, and 4 pcs of red chilli (preferable).
- 200 ml of coconut milk.
- 400 – 500 ml of water.
- 3 pcs of lime leaves.
- Spices to taste: 1 teaspoon of brown sugar, 1 teaspoon of salt, half teaspoon of white pepper, and half teaspoon of coriander (preferable).
- 2 tablespoon of cooking oil.
- In a medium saucepan pan: pour in the water, put in the sliced chicken breast and cook them for 15 – 20 minutes. Set aside.
- In a large skillet: heat the oil, saute the blended ingredients + lime leaves for about 1 -2 minutes, then put the chicken meat, tofu, and tempeh. Saute them for 2 – 3 minutes.
- Pour in the coconut milk. Saute for 1 minute.
- Pour in the water (that was used to cook the chicken), sprinkle with the spice, mix them and cook for about 10 – 15 minutes.
Now your ‘semi-opor’ is ready to serve!
Btw, the reason I called it ‘semi’ is because I didn’t use lemon grass (1 pcs) and boiled egg – simply because I run out of the grass and get bored with the egg 😶
Hope you enjoy it!