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Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk. [1] The spice mixture ( bumbu ) includes galangal , lemongrass , cinnamon, tamarind juice , palm sugar , coriander , cumin , candlenut , garlic, shallot , and pepper. [ 2 ]
The most popular ayam penyet variant is ayam penyet Suroboyo. [2] Ayam penyet is known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind and lime juice. Like its namesake, the sambal mixture is then smashed into a paste to be eaten with the dish.
The dish is traditionally prepared with the ayam kampung chicken, native to Indonesia. Apart from the cooked chicken, the dish is most commonly served with rice and is paired with a sambal and a vegetable lalab, typically consisting of cucumbers, basil leaves, and cabbage. [7]
Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.
Kuzi ayam or ayam masak kuzi (Jawi: قوزي ايم; ايم ماسق قوزي) is a traditional food in commonly found in the Malaysian state of Kelantan, and to some extent, the state of Johor. [1] It is a thick based curry dish. The main ingredient used to prepare this dish is chicken (Malay: ayam). [2]
However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken), telur pindang, opor telur or just plain hard-boiled egg, tofu and/or tempeh, and sambel goreng krechek a stew made of crisp beef skins. [7]
Ayam geprek (Javanese: ꦥꦶꦠꦶꦏ꧀ꦒꦼꦥꦿꦺꦏ꧀, romanized: Pitik geprèk, 'crushed chicken') is an Indonesian crispy battered fried chicken crushed and mixed with hot and spicy sambal. [3] Currently ayam geprek is commonly found in Indonesia and neighbouring countries, however its origin was from Yogyakarta in Java. [2]
The soup is usually made with eel instead of mackerel and quite differs, by the use of asam Gelugur instead of asam Jawa that is commonly used in Penang Laksa. As the main rice-producing state in Malaysia, Kedah Laksa uses rice flour to make laksa noodles. Sliced boiled eggs are usually added to the dish. [34]