THE OPOR AYAM DIARIES

The opor ayam Diaries

The opor ayam Diaries

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This luxurious chicken stew from Java is often a staple in the Indonesian kitchen, created by simmering the meat in coconut milk with curry paste and lemongrass. The chef Retno Pratiwi grew up eating the dish on Particular situations in West Java, and proceeds to really make it at her pop-up restaurant in Boston, often deciding on drumsticks around white meat.

Masukkan ayam serta tahu dan aduk hingga menyatu dengan bumbu. Lalu tuang air secukupnya dan tunggu hingga mendidih.

Opor ayam adalah makanan sudah ada sejak dulu bahkan dipastikan sejak zaman kerajaan dulu. Opor ayam biasa disajikan oleh masyarakat biasa yang pada waktu dulu tidak bisa makan daging.

If the soup boils, decrease the heat to medium low. Simmer for approximately half-hour or until finally the chicken is completed.

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six. Now, include the wok that has a lid and bring it into a boil. Don’t forget to stir from time to time to enable ayam opor pekalongan the coconut milk to Mix well.

Perlu diketahui, berbagai jenis ayam bisa digunakan untuk diolah menjadi opor yang lezat. Namun tekstur yang dihasilkan berbeda jika menggunakan ayam kampung, ayam negeri, atau jenis yang lain. Tekstur ayam kampung akan lebih kenyal dibanding ayam negeri.

Masukkan potongan daging ayam, aduk hingga bumbu tercampur rata dan masak hingga ayam berubah warna.

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You may see varieties of opor ayam that may be additional “pale” in colour (don’t let the colour fools you) and several have yellow tinge to it. Turmeric is liable for the colour. I have made both of those with and devoid of. This recipe here is without the need of turmeric in it.

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