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Similar dishes to opor include sayur lodeh, gulai and kari, as they all use coconut milk as a base. Compared to other traditional Indonesian dishes, opor uses less spices, and the absence of turmeric and chilli pepper make opor maintain its whitish coconut milk-like color.
Ayam/babi pongteh, a stew of chicken or pork cooked with tauchu or salted fermented soy beans, and gula melaka. It is usually saltish-sweet and can be substituted as a soup dish in Peranakan cuisine. Pork is more commonly used as this is a Peranakan version of the Chinese braised pork belly. Babi assam, a pork stew cooked with tamarind juice.
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 ]
Lontong topped with opor ayam, sayur lodeh, sambal goreng ati, pindang telur, koya powder, sambal, and krupuk Media: Lontong cap go meh Lontong cap go meh ( Javanese : ꦭꦺꦴꦤ꧀ꦛꦺꦴꦁꦕꦥ꧀ꦒꦺꦴꦩꦺꦃ , romanized: lonthong cap go mèh ) is a Chinese Indonesian take on traditional Indonesian dishes , more precisely Javanese ...
Kari ayam: Nationwide Curry dish A type of curry dish cooked using chicken and spices. Kari kambing: Peninsular Malaysia Curry dish A type of curry dish cooked using lamb or mutton. Kari kepala ikan: West Coast Peninsular Curry dish A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. Begedil
Sayur lodeh is a popular Indonesian vegetable soup prepared from vegetables cooked in coconut milk, [1] and is most often associated with Javanese cuisine. [ 2 ] Ingredients
Asam pedas (Jawi: اسم ڤدس ; Minangkabau: asam padeh; "sour and spicy") is a Maritime Southeast Asian sour and spicy fish stew dish. [5] Asam pedas is believed to come from Minangkabau cuisine of West Sumatra, Indonesia and has spread throughout to the islands of Sumatra, Borneo and the Malay Peninsula.
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...