 Opor ayam telur, braised chicken and eggs in coconut milk, the most common type of opor | |
| Place of origin | Indonesia |
|---|---|
| Region or state | Maritime Southeast Asia |
| Associatedcuisine | Indonesia |
| Main ingredients | Various ingredients cooked incoconut milk and spices |
Opor is a type of dish cooked and braised incoconut milk fromIndonesia, especially fromCentral Java.[1] In Indonesia the term 'opor' refers to the method of cooking in coconut milk. Opor is a popular dish forlebaran orEid ul-Fitr, usually eaten withketupat andsambal goreng ati (beef liver in sambal). InYogyakarta chicken or egg opor is often eaten withgudeg and rice.
The main ingredient is meat (most commonly chicken or beef) and/or eggs cooked in coconut milk with a mixture of spices consisting ofpalm sugar,lemongrass, lemon leaf, groundgarlic,shallot,candlenut,black pepper,galangal,coriander, andcooking oil. The meat isbraised on a small flame until it's cooked and the coconut milk has thickened. Opor has a grey-whitish color and a thin soupy consistency. Similar dishes to opor includesayur lodeh,gulai andkari, as they all use coconut milk as a base. Compared to other traditional Indonesian dishes, opor uses less spices, and the absence ofturmeric andchilli pepper make opor maintain its whitish coconut milk-like color.
The most common opor isopor ayam (chicken opor), although other ingredients are also can be cooked as opor.Opor daging (beef),opor bebek (duck),opor telur (hard boiled chicken egg), andopor tahu (tofu) are examples of opor variants.There is another variant of opor which uses milk instead of coconut milk calledopor susu.[2]
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