Opor ayam
Indonesian chicken coconut milk dish
From Wikipedia, the free encyclopedia
Opor ayam (Indonesian pronunciation: [ˌɔpɔr ˈ(ʔ)ajam]) is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk.[1] The spice mixture (bumbu) includes galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper.[2] Opor ayam is also a popular dish for lebaran or Eid ul-Fitr, usually eaten with ketupat, sambal goreng ati (beef liver in sambal), and sayur labu siam (chayote cooked in coconut milk).
Opor Ayam, braised chicken in coconut milk | |
| Place of origin | Indonesia |
|---|---|
| Region or state | Central Java, Yogyakarta, and East Java |
| Associated cuisine | Indonesia |
| Main ingredients | Chicken and coconut milk |
Opor ayam is a well-known food in Indonesia. This cuisine has been widely known in other regions, almost all parts of Indonesia, for many years. Opor ayam is boiled chicken, which is given a thick condiment from coconut milk and is added with various spices such as lemongrass, galangal, candlenut, coriander and so on.[3]
Varieties
- Opor ayam bakar/panggang – an opor ayam which the chicken is grilled or roasted before being cooked as opor and served on a banana leaves plate. It is a delicacy of Kudus Regency, Central Java.[4]
- Opor ayam Betawi – Betawi-style opor ayam, the soup is not made from coconut milk but stir-fried grated coconut.[5] It served with sambal hijau and lalapan.[6]
- Opor ayam pedas – a spicy opor ayam usually uses ayam kampung (free-range chicken).[7] It is a common dish in Cepu, Central Java and Bojonegoro, East Java.[8]
- Opor ayam susu – opor ayam uses fresh milk instead of coconut milk.[9]
