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Glow in the Dark Opor
Glow in the Dark Opor – - Recipe

Opor made from coconut milk, served with rice cakes with yellow spices and Vitamin B enriched pickles, can illuminate in the dark.

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Ingredients

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Rolled chicken thigh

Pureed Ingredients

Lontong Kuning (Compressed Rice Cakes)

Tomato Sambal

Pickle

Created By:
No Chef Image

Tassa Ramadhita

 Chef UFS

Opor made from coconut milk, served with rice cakes with yellow spices and Vitamin B enriched pickles, can illuminate in the dark.

...

Preparation

  1. Rolled chicken thigh

    • Combine all ingredients.
    • Roll the skin-off chicken thigh with the skin-on chicken thigh, tie it tightly, and let it rest in the chiller for 1 hour.
    • Deep-fry at 180°C until golden brown, then bake at 170°C for 35 minutes.

  2. Pureed Ingredients

    • Blend all pureed ingredients until smooth, then set aside.
    • Sauté the pureed ingredients and aromatic base until fragrant and fully cooked.
    • Add water and reduce until only 1 liter remains.
    • Add seasoning and adjust to taste.
    • Incorporate fresh milk and mix well.

  3. Lontong Kuning (Compressed Rice Cakes)

    • Combine all ingredients in an insert pan.
    • Steam for 30 minutes in a combi oven.
    • Once cooked, mix in a dough mixer with a hook attachment until smooth.
    • Shape and roll in banana leaves.
    • Steam for 20 minutes, then chill in the refrigerator until set.

  4. Tomato Sambal

    • Combine all tomato sambal ingredients.
    • Simmer until fully cooked and thickened.

  5. Pickle

    • Mix all ingredients until well combined.
    • Plating: Pour the opor broth into the serving dish.
    • Arrange pieces of Lontong Kuning on the plate.
    • Add sliced rolled chicken thigh on top.
    • Garnish with pickles, fried garlic, and sliced chili.
Created By:
No Chef Image

Tassa Ramadhita

 Chef UFS
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