Different is Beautiful

Idul Adha 2017

Last year on 2017, Thursday, August 31 until September 1 there is a festival day for moslems in Indonesia called Eid Idul Adha. It literally means “Sacrifice Feast”. In earlier times it was used in harvest day to sacrifice animal, vegetable, and dairy products as an offering to God with means to be grateful about all the nature that God gives to human as well as to share with other people for celebration. The meaning of celebration itself is to share the good things and provided food and clothes or any basic life things to those who are in need (for free). Especially moslems tend to give rice, beef or lamb meats to poor people on their neighborhood.

We celebrate it by make some traditional food that only served during that special day only, called ‘ketupat’. Its similiar with triangle rice ball shape that usually sell in japan or korea, the only thing different is Indonesia traditional rice is wrapped with banana leaf and steam it for an hour. The banana leaf gives nice aroma for the rice but, it still taste like rice so, dont overimagine that the taste will be different LoL

Ketupat Rice

There is not just ketupat rice that is served during that special day. There are also Opor Chicken and Fried chicken liver. I know that liver part sounds weird but, it tastse good and to die for! Cause it is one of my favorite meal 👍

Oper Chicken Soup

The picture above is one of the traditional chicken soup, the famous ‘Opor chicken’. I learn it it from my mom since, it was national holiday time and we have plenty of times to prepare the feast. I help my mom a little because this national dish requires a lot of things to do. But the taste is heaven! First is the recipe for Opor chicken soup.

Opor Chicken Soup

Ingredients :

  1. A one whole chicken.
  2. Two lemongrass
  3. Two salam leaves (or curry leaves as substitute)
  4. 500ml water (2 1/4 cups)
  5. 200ml coconut milk (1 cup)
  6. 1 tsp sugar
  7. 1 tsp salt
  8. 3 tbsp vegetable oil

Puree Sauce :

  1. 8 cloves red garlic
  2. 5 cloves white garlic
  3. 5 peaces of candlenut
  4. 1 finger joint of galangal (or ginger as substitute)
  5. 1 tsp of coriander

How to Make

1. Prepare the ingredients

Clean the whole chicken throughly from inside and out. Boiled it for about 30 minutes. Let it rest for 5 minute when its done. Do not throw out the water which used to boiled the chicken. Keep it as the chicken stock because it will be used on cooking preperation.

2. Prepare the Puree sauce

Literally every ground sauce ingredients need to be chopped. However we can always use a mixer to make it easier. Put all the ingredients for the sauce into a mixer and mix it until it turns into a puree.

3. Prepare the cooking

Prepare the frying pan and put a little bit of oil. When the oil is hot enough, pour the puree sauce from the mixer and stir fry until it fragrance. Pour the seasoning like salt, sugar, and water. For the water, it can be changed with chicken stock that we made during the first preparation. Stir fry a little bit, reduce the fire into small heat and pour the coconut milk. Make sure everything mixed well. I reccomend to reduce the heat to prevent the hard texture of coconut milk mixing with water from boiling water when the fire is too strong. Once the sauce, water and coconut milk are blended together put the whole chicken into it. Last put the lemon grass and salam leaves to reduce the smell of raw chicken. Close the pot or frying pan with the lid and let it simmer for an hour. And it is ready to serve!

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