Please try this recipe and you´ll fluently speaking Bahasa Indonesia
How To Make Opor-Ayam : Spicy Indonesian Chicken Dish
This spicy Indonesian chicken dish blends a number of exotic ingredients into an unforgettable blend of tastes and colours. It goes perfectly with white rice.
Preparation Time : 10 minutes
Cooking Time : 35 minutes
450 chicken quarters
1 tsp salt
1 cups (250 ml) vegetable oil
1 tsp dried shrimp paste
4 shallots, finely chopped
3 cloves of garlic, minced
4 fresh chilli peppers, deseeded and shredded
400 ml coconut milk
2 bay leaves
1 lemon grass stalk, thinly sliced
1 tbsp lime juice
1 sharp knife
1 cutting board
1 small bowl
2 trays or plates
1 roasting tray
1 wooden spoon
Prepare the spices
* In a small bowl, mix together the shrimp paste, shallots, garlic, and most of the chillies.
* Keep aside a few strands of chilli for the garnish when the dish is completed. (If you like a less-spicy dish, use only half of the chillies suggested.)
Turn on the grill
* Turn on the grill to the highest temperature possible, at least 200°C - 390°F.
Prepare the chicken
* Cut the chicken into eight pieces and make small slits in the skin.
* Now trickle a little vegetable oil on the pieces and season them with salt, rubbing the salt and oil into the meat lightly.
Cook the chicken
* Now place the chicken on the roasting tray and grill for twenty to twenty-five minutes, turning the pieces occasionally to ensure that they are cooked on all sides.
Cooking the paste
* While the chicken is cooking in the grill, heat the remaining oil in the wok. Add the spices and fry on a moderate heat, stirring continuously.
Finishing the sauce
* Next, add the coconut milk, followed by the bay leaves and lemon grass, and continue to stir. Bring the sauce to a boil and then allow it to simmer for five to ten minutes, allowing the flavours to blend well.
Set aside the chicken
* Meanwhile, take the chicken out of the oven and set it aside.
Finish cooking the chicken
* Add the lime juice and the chicken to the sauce and allow it to cook another five to ten minutes, turning the chicken occasionally until it is done.
* Set the chicken on a platter along with the sauce. If you like your food hot and spicy, the platter can be garnished with the few shreds of chilli pepper reserved earlier from the sauce.
* The dish is traditionally served with rice and Sambal, which is a spicy Indonesian sauce easily obtained at any Asian market.