Opor Ayam

Anita Jacobson’s opor ayam cooks chicken in coconut milk with lemongrass, makrut lime leaves and a ground spice paste. She associates this chicken dish with Central Java and describes its place beside ketupat at Lebaran celebrations.

Shallots, garlic, the selected candlenuts, galangal, coriander seeds and cumin seeds form the paste, with salt and sugar from the same seasoning list. It fries in oil until fragrant before lemongrass, Indonesian bay leaves and lime leaves are added.

The chicken pieces enter the pot and cook before water and coconut milk are added. The mixture comes to a boil, then simmers as its liquid reduces.

Salt and sugar can be adjusted near the end. The chicken and its coconut sauce are transferred to a serving bowl, with fried shallots as an optional garnish.

Jacobson also presents opor ayam as an everyday dish with steamed white rice. A separate sambal is one of her suggested additions for a plate that brings the coconut chicken and chili condiment together.