Opor Ayam and Sambal Kentang
Opor and sambal kentang served with rice cake feels incomplete without each other. They are definitely the quintessential dish to serve during Eid celebration. A marriage resulting from Arab and India cooking influence, obtained centuries ago (thanks to Silk Road commerce).
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Javanese opor has a milder and sweeter notes reflecting the local taste preference.Coriander and cumin elevate a warm nuance, complimented by chicken, and tofu braised gently in coconut milk topped with some boiled eggs.
from left to right clock wise: Sambel Goreng Kentang, Gulai Paku (fiddleheads curry), Sambal terasi ( Chilli paste with shrimp paste), Lontong ( rice cakes) and Opor ayam ( Braised chicken in coconut milk with tofu).
Traditionally, ketupat (rice cake cooked in woven palm leaves) is always served during this holiday; in ancient Javanese, the breakdown of the word ‘ketupat’ means to forgive, stressing the same sentiment of Eid.
Since the idea of making ketupat is daunting, if not almost impossible due to the difficulty of sourcing the leaves, lontong (rice cake wrapped in banana leaves), comes to the rescue. They are the non-holiday accompaniment to these dishes
To make lontong, banana leaf is cut and then rolled into a cylinder, then filled with uncooked rice. It’s boiled in water with bay leaves and salt, resulting in a savoury greenish rice cake.
Here is the recipe of Opor Ayam and Sambal Kentang for you to try.
I hope this lengthy #fareastfridayfeast special edition has been fun to follow along.