Opor Ajam (indonesian chicken in coconut)
First make a boemboe/paste from:
2 cloves of garlic, chopped
2 t chopped galangal root
1 t trassi
(=Indonesian shrimppaste)
3 kemiri nuts (=candle nut) (lightly toasted first)
1 red chili , without the seeds, chopped
0,5 t salt
Panfry some chicken (chicken in big parts, I used 2 chickenbreasts) in some vegetable oil, remove from the pan when brown but not cooked through yet. Set aside and stirfry 1 chopped onion for about 3 minutes until brown. Then add the boemboe/paste and stirfry for another minute or two to release the flavours. Then add
2 t ground corianderseeds
1 t ground cuminseeds
0.5 t galangalpowder
Strifry for a few seconds. Then add 1 tin of coconutmilk, 4 limeleaves and the browned chicken. Let it simmer until your chicken is cooked.
I like to add chopped bokchoy, cook it for a minute or two until soft but still with a bite. Serve with white rice.
This dish is very much like the thai green curries I usually make, but much milder. And I like that the cumin and coriander play a leadrole. I think I will make this again.
Uit: Indonesisch, van empal daging tot tjoemi goreng
Uit de serie : Creatief Koken.