Smoor Ayam Recipes

SMOOR AYAM

Smoor ayam image

Make and share this Smoor ayam recipe from Food.com.

Provided by ambernova

Categories Chicken Thigh & Leg

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 whole yellow onion, sliced thinly (substitutable with 5 shallots)
1 1/2 tablespoons crushed garlic
cooking oil
300 g chicken drumsticks or 300 g chicken wings
1 whole tomatoes, quartered
1 1/2 cups water
1/4 cup ketjap manis thick soy sauce
1 teaspoon ground nutmeg
salt and pepper

Steps:

Heat enough cooking oil to moisten chicken.
Cook chicken until half-done.
Remove.
Heat more cooking oil and stir-fry onion and garlic till fragrant.
Return chicken to the wok with onion and garlic.
Stir-fry for approximately another two minutes and add tomatoes.
Add ketjap manis by pouring around the wok's edges.
This will prevent you from using too much.
Add water enough to cover the chicken and stir.
Add nutmeg, salt, and pepper.
If you think the sauce is too watery, let it simmer uncovered to allow excess water to evaporate.
Serve immediately with fragrant rice.
This recipe works well with potatoes too-- simply substitute some of the chicken with potatoes.
Easy alternative for those too lazy to cook rice separately.

Nutrition Facts : Calories 303.3, Fat 13.6, SaturatedFat 3.9, Cholesterol 121.5, Sodium 2212.2, Carbohydrate 13, Fiber 1.9, Sugar 4.7, Protein 31.2

OPOR AYAM

Opor Ayam image

This mild Indonesian chicken curry usually served for special occasions such as Hari Raya Lebaran ( moslem's celebration after Ramadhan ) .

Provided by Nyonya Kecil

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 kg chicken piece
8 hard-boiled eggs (optional)
1 lime, juice only
1 liter water
400 ml coconut cream
2 stalks lemongrass, bruised
2 bay leaves
5 kaffir lime leaves
1 teaspoon white pepper, toasted
2 tablespoons coriander seeds, toasted
1/2 teaspoon cumin seed, toasted
3 candle nuts (macadamia can be a good substitute )
10 shallots
5 garlic
2 inches ginger
2 inches galangal
1 inch turmeric, roasted
1 teaspoon salt (to taste )
3 tablespoons cooking oil, for stir frying

Steps:

Rub the chicken pieces with lime juice , set aside .
Put all the toasted spices , shallots , garlic, galangal , ginger , turmeric, candle nuts in a food processor and blend into paste . You may add a little water or cooking oil to get that smooth paste .
Mix the water and the coconut cream in a large sauce pan . Cook it in a low heat . Add the lemon grass , kaffir lime leaves and bay leaves in it .
Meanwhile , heat a little oil in a wok . When it's hot stir fry the spice paste until you can smell the beautiful aroma comes out of it . Then add the chicken pieces and continue to stir until the chicken are coated with spice .
When the meat is sealed and the coconut milk sauce start to warm up , add the chicken pieces . Turn the heat up and bring it to boil .
Lower the heat and simmer for about 30 minute ( or until the chicken are cooked ).
Add the hard boiled eggs ( if using ) in the last 10 minutes of cooking time .
Garnish with deep fried shallots and serve hot with steamed rice or rice cake .

Nutrition Facts : Calories 615.5, Fat 34.5, SaturatedFat 15.7, Cholesterol 93.8, Sodium 414.4, Carbohydrate 51.3, Fiber 1.8, Sugar 32.3, Protein 27.2

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