TRIBUNNEWS.COM – Check out the recipe for making Chicken Opor, Rendang and Ketupat for the family at home during Eid.
Opor Ayam, Rendang, and Ketupat are typical foods that are often served during Idul Fitri.
No need to buy, you can make Chicken Opor, Rendang and Ketupat yourself at home with the following easy recipe.
Tribunnews has summarized the Eid menu recipes for Chicken Opor, Rendang and Ketupat as reported by SajianSedap and Kompas.comsee in full.
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Chicken Opor Menu Recipe
Prepare the ingredients and pay attention to the following steps to make it.
Material:
– 1 free-range chicken, cut into 8 pieces
– 1 stalk of lemongrass then crushed
– 3 kaffir lime leaves
– 1 bay leaf
– 750 milliliters of liquid coconut milk
– 250 milliliters of thick coconut milk from
– 1 old coconut
Ground spices:
– 8 red onions
– 3 pieces of garlic
– 4 roasted candlenuts
– 1 teaspoon coriander powder
– ½ teaspoon ground cumin
– ½ teaspoon ground pepper
– ½ tablespoon grated or chopped ginger
– 1 tablespoon grated or chopped galangal
– Salt and sugar according to taste
How to Make Chicken Opor:
1. Coat the chicken with one tablespoon of tamarind water and one teaspoon of salt. Then let it sit for 15 minutes.
2. Heat a frying pan, pour three tablespoons of oil, saute ground spices and all the leaves until cooked.
3. Next add the chicken, but make sure the spices and leaves are fragrant first. After that, stir until smooth.
4. Once the chicken is almost cooked, pour in the liquid coconut milk, bring to a boil, don’t forget to keep stirring the coconut milk so the coconut milk doesn’t break easily.
5. Cook over low heat, stirring the chicken until tender.
6. Then add thick coconut milk. Stir until it boils again.
7. Cook until cooked, serve sprinkled with fried onions.
Read: Lemon Cheese Nastar Cake Recipe for Eid, Check Out Tips for Making It so It Doesn’t Fail
Rendang Menu Recipe
Prepare the ingredients and pay attention to the following steps to make it.
Material:
– 600 grams of gandik meat, cut into 10 pieces
– 150 grams of mini potatoes
– 1,500 ml coconut milk from 1 1/2 coconuts
– 1,000 ml coconut milk from thick coconut milk
– 2 cm galangal, bruised
– 2 stalks of lemongrass, crushed
– 2 turmeric leaves
– 4 lime leaves, bones removed
– 2 3/4 teaspoons salt
– 1/2 teaspoon granulated sugar
Ground spices:
– 15 curly red chilies
– 5 large red chilies
– 15 red onions
– 5 cloves of garlic
– 2 cm ginger, crushed
– 4 candlenuts, roasted
– 1 teaspoon pepper
– 2 1/2 teaspoons of coriander
How to Make Meat Rendang:
1. Boil ground spices, galangal, lemongrass, turmeric leaves, lime leaves, salt and granulated sugar in thin coconut milk until boiling.
2. Add the meat. Cook over low heat until dry. Pour in thick coconut milk. Cook until the coconut milk is reduced by half.
3. Add potatoes. Continue boiling until the coconut milk is oily. Lift.
Ketupat Menu Recipe
1. The rice that is suitable for ketupat is fluffier rice.
2. Wash the rice until clean and soak in water for 1-2 hours.
3. Discard the soaking water and sprinkle with a little salt.
4. Put the rice into the diamond weave.
If you like dense ketupat, fill the rice with up to 70 percent of the ketupat volume.
If you like soft ketupat, fill the rice to 50-60 percent of the ketupat volume.
5. Boil the woven ketupat filled with rice in boiling water.
Ketupat must be completely soaked in water so that it is fully cooked.
Meanwhile, when the water reduces, add hot water then boil again.
The boiling time for ketupat is around 4 hours, but if you boil ketupat, you only need to cook it for 2 hours.
(Tribunnews.com/Ayumiftakhul,Sajiansedap.grid.id/Raka,Kompas.com/Yana Gabriella)
