Cikin, Braised In Coconut Milk (Opor Ayam)

IDK what's the English term for this cikin, but let's try this.

An Indonesian special food during the holiday season. Since I don't celebrate anything yet I like this cikin, so why must one wait? wkwk.. One does not simply walk into Mmmmoorrtar.

Actually, I have the IG Reels version that showing the cooking process, but this blog couldn't upload the video. So here it goes.. the special cikin:

One must prepare for the numerous herbs and spices. Typical Indonesian food.

Choosing the boneless cikin because it's easier to eat (especially my husband's problematic tooth).

Highlights:

1. Finally I said Sayonara to my non-stick pans. Been using the stainless steel pans and wok for the past months. Too bad I couldn't upload the video, to share that steel pan is also comfortable even if we cook Indonesian food with coconut milk. Tastewise, indeed steel is the best. The important thing to do is the Longyau technique (IDK how to write longyau because it's just what I heard). (a) Prepare the pan until it's piping hot (but not too hot, test with water sprinkles, if the waters r rolling like balls then it's ready). (b) pour the oil into the entire surface of the pan then get rid of the oil (kinda like coating the pan). (c) then pour enough oil as needed for your cooking n wait until the oil is hot. COOK.

2. Grinding the spices. Make sure that they really2 crushed and turn into a paste. I used a blender and it's kinda failed so I continued manually with pestle and mortar.

3. Cooking the ground spices. This is the first step of the cooking, and we want the ground spices to be fully cooked, otherwise it will taste so weird, you know like munching a bowl of chopped galangal mixed with turmeric while watching CSI. It will affect the whole taste of the food.

4. My Opor looks ugly ya I know it..wkwk.. Will try my best next time :')