Opor Ayam

We have 2 dogs - a labrador (Jack) and a golden retriever (Yuki).

Now, the reason I am telling you about this is because I really want to let my blog readers know what I look like when I am doing my blogging. Hehe, don't expect too much.. Nothing exciting nor sexy … awwww.. I can tell you are disappointed there ;-))

My two dogs are very loving, or may be “too loving". They love to sit on our laps when we are on the couch watching TV or when I am on the recliner blogging!!! As sweet as it sounds, sometimes it can be quite "annoying" and uncomfortable, but to be fair, it always keeps me warm in the winter ;-)) I really have no issue with my girl (Yuki) sitting on me, but it is very different when it comes to my big boy (Jack).

Sometimes Jack can be quite good, he will rest his head on my shoulder, blowing hot air into my ear and just cuddling up with me when I am doing my blogging.

Now, look at below picture and you will know why I don't really enjoy it when Jack is sitting on me … BECAUSE when he is in a deep sleep, he will try to get himself comfortable and push me away from the recliner !! And the point is.. He is damn strong !! Look at my face, I was struggling to even type. Now my fellow blog readers, don't you feel sorry for me for my poor blogging conditions ;-pp

Ok, enough whining, back to the food. I cooked ayam opor last night and it was sooooo good. I think I told you about my food processor broke while I was mixing the cheese cookies dough, so to cook ayam opor was a big challenge for me. I was struggling with all the chopping and making the paste. However, it worth all the effort. The flavour of this Indonesian dish was so rich and the smell was heavenly. Steve was really impressed with the outcome. I was advised by my Indonesian colleague that you can actually add some vegies, tofu or even hard boiled eggs in it. I only cooked mine with chicken and it was great !! Will definitely cook this again!

source: an Indonesian friend

Paste
Ingredients:
2 cloves garlic
8 shallots
½ tsp of turmeric powder
½ tsp ground black pepper
2 tsp coriander powder
4 candlenuts
½ tsp fennel seeds powder
½ tsp cumin
½ inch of fresh ginger
1 inch of fresh galangal

Other ingredients:
Coconut milk
1 stalk of lemon grass
3 curry leaves
1 cinnamon bark
1 star anise
1 tsp tamarind juice


To prepare, grind the ingredients in a food processor with 1 tablespoon oil into a paste. Marinate chicken in this mixture, preferably overnight in the refrigerator.
Heat peanut oil in a pot and fry the marinated chicken pieces until slightly brown. Stir in coconut milk, remainder of spice marinade, 1 stalk of bruised lemongrass cut into pieces, a piece of cinnamon bark, 1 star anise, 3 curry leaves, 1 tsp tamarind juice and three kaffir lime leaves. Simmer for 15-20 minutes until coconut milk thickens.
Finally, add a little brown sugar and salt to taste. Serve hot.

******This is my entry for the Deep Freeze Summer Challenge held by Mele Cotte********