 Opor Ayam, braised chicken in coconut milk | |
| Place of origin | Indonesia |
|---|---|
| Region or state | Central Java,Yogyakarta, andEast Java |
| Associatedcuisine | Indonesia |
| Main ingredients | Chicken andcoconut milk |
Opor ayam is anIndonesian dish fromCentral Java consisting of chicken cooked incoconut milk.[1] The spice mixture (bumbu) includesgalangal,lemongrass, cinnamon,tamarind juice,palm sugar,coriander,cumin,candlenut, garlic,shallot, and pepper.[2] Opor ayam is also a popular dish forlebaran orEid ul-Fitr, usually eaten withketupat,sambal goreng ati (beef liver in sambal), andsayur labu siam (chayote cooked in coconut milk).
Opor ayam is a food that is very well known in Indonesia. This cuisine has been widely known in other regions, almost all parts of Indonesia.Opor ayam is actually boiled chicken which is given thick condiment from coconut milk which is added with various spices such as lemongrass, kencur, and so on. InJavanese tradition, the celebration of Lebaran is usually made festive by making ketupat which is served with eggs and fried beef liver in sambal.[citation needed]
 | ThisIndonesian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
