Opor is a combination of spices and coconut milk with protein source. Much like “Rendang”, you can make chicken rendang, beef rendang, egg rendang, you can also make various type of “Opor”.
Opor is a curry-like stew. To make it, simply cook the protein you like (chicken, beef, duck, tofu) along with the spices until it cooked through and then add coconut milk at the end.
There are two types of opor, the white one and the yellow one. The difference only in one ingredient: turmeric. It just a matter of taste, I think. Some people like the yellow one because it looked nicer. However, my husband’s grandmother always cook the white one, so that’s what I made.
Opor is usually cooked in Ied Fitri, a moslem celebration after Ramadhan. Every year in my husband’s family, they having chicken opor, as well as beef rendang, rice cake, and spicy fried potato. But in my family, we rarely eat opor, even in Ied Fitri. We prefer opor’s cousin, spicy curry chicken.
This white curry chicken doesn’t use chili in the recipe, resulting in mild subtle taste that perfect for those who don’t like spicy food. It is common sense to have opor in Ied Fitri table where everything else have some heat to it. This way, children can eat too.
Even though opor is a special dish that Indonesian people eat at celebration, cooking it is simple. Yes, there are a lot of ingredients involved (as many authentic Indonesian recipes), but the actual cooking process is not complicated.
To make chicken opor, first we must blend shallot, candlenut, coriande, ginger, garlic and pepper. Then, sauté the blended ingredients, bay leaf, lemon grass, and lime leaf with some cooking oil until fragrant. It won’t take long, (around three minute). Make sure you stir and stir so it won’t burnt.
Next step is to add the chicken that already been cut and cleaned. At this point, you don;t have to add water because naturally chicken will exude some water while cooking. Cook until the chicken is done. It’ll become white and lose it creamy pink color.
Last step is to add coconut milk. If you use ready-to-use coconut oil like I do, add some water too (200 ml thick coconut milk + 800 ml water). Cook until boil. Add salt and sugar to give taste. And that’s it.
- 1 whole chicken, cut to 10 or 12 pcs
- 1 tbsp lime juice + 1 tsp salt for cleaning the chicken
- 6 pcs shallot
- 3 cloves garlic
- 1 tbsp coriander (toasted in dry pan)
- 3 pcs candlenut (toasted in dry pan)
- 1 tsp pepper
- 2 cm ginger
- 3 pcs bay leaf
- 2 pcs lemon grass
- 5 pcs lime leaf
- 1 liter coconut milk (200 ml thick coconut milk + 800 ml water)
- 3 tbsp cooking oil
- 2 tsp salt
- 1 tbsp sugar
- To clean the chicken, pour and slather lime juice and salt all over and wait for a moment. Then rinse thoroughly.
- Blend together shallot, garlic, coriander, candlenut, pepper, and garlic. Add some water if needed.
- In a big pot (enough for all chicken), heat cooking oil and sauté the blended ingredients with lemongrass, lime leaf, bay leaf until fragrant. Stir frequently
- Add chicken and cook until the chicken change color and cooked through
- Add the coconut milk,stir, and cook until boil.
- Remove from heat