I Call It Semi-Opor 😉


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!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s