Putri Monalisa, an MSc student of Development and Rural Innovation from Indonesia You encounter all the flavours of the world in our WUR community. Putri Monalisa (26), an MSc student of Development and Rural Innovation, shares one of her favourite Indonesian dishes with us: Opor Ayam.
‘Opor Ayam is chicken cooked in coconut milk. Unlike most other Indonesian dishes, Opor Ayam is not that spicy. So it is ideal for everyone who loves the Indonesian flavours but can’t handle the spiciness.’
Ingredients (for 4 persons)
- 8 chicken drumsticks, (or a 500g packet of tofu for a vegetarian version)
- 1 blade of lemongrass
- 3-4 lime leaves
- 500 ml water
- 200 ml coconut milk
- 2 onions
- 4 cloves of garlic
- 2 cm of fresh ginger
- 2 teaspoons of coriander powder
- 1 teaspoon of salt (to taste)
- 2 teaspoons of pepper
- 1 or 2 chillies (or more)
- Oil to fry
Equipment
- Blender/food processor/pestle and mortar
Preparation
- Grind the onion, garlic, coriander powder, salt, pepper and chillies to a smooth paste. If you are using tofu, cut it into cubes.
- Heat some oil in a pan and stir-fry the spice paste till fragrant, 2-3 minutes.
- Crush the lemongrass and lime leaves. Add them to the spice paste.
- Add the chicken or tofu and sear it evenly for 1-2 minutes.
- Add water and coconut milk and bring to a boil.
- Reduce the heat and simmer for about 20 minutes. The liquid should be reduced to a smooth sauce.
- Serve with rice, and garnish with kerupuk (kroepoek) and fried onions.
