Description
Indonesian Cuisine is simply awesome with so many influences infusing together to create so many classic dishes
Opar Ajam is a warm smooth coconut with delicate spice seasoning
To create this classic dish :
- Fry 450g Chicken with 1 Large finely chopped onion and 1 tablespoon of Opar Ajam seasoning - stir fry for 5 mins
- Add 300ml of water or stock and simmer for 20 mins
- Stir in 85g of coconut cream and continue to simmer for another 10 minutes - until chicken is soft
- Opar Ajam is traditionally served with boiled rice, mange tout, garnished with slices of lemon and flaked almonds
Ingredients : Sugar, Coriander, Cumin, Chilli Powder, Garlic, Bay Leaf
Packed in a Unit that handles Sesame Seeds, Mustard and Celery
Nutritional Info Per 100g
Calories 350 Cal
Total Fat 6 Grams
Saturated Fat 4 Mg
Polyunsaturated 6 Mg
Monounsaturated 19 Mg
Trans Fat 0 Mg
Sodium 507 Mg
Potassium 483 Mg
Total Carb 80 Grams
Dietary Fibre 11 Grams
Sugar 56 Grams
Protein 7 Grams
Quick Reference
What is it?: An Indonesian-inspired seasoning for Opar Ajam, blending sugar, coriander, cumin, chilli, garlic and bay for a coconut chicken dish.
Flavour: Mild, gently sweet and aromatic, designed to sit beneath smooth coconut cream rather than dominate it.
Common Uses: Creamed chicken, coconut curries, turkey, vegetables and rice dishes.
Pairs Well With: Chicken, onion, coconut cream, rice, mange tout, lemon and almonds.
How to Use: Fry 450g chicken and an onion with 1 tablespoon seasoning, add 300ml stock, simmer, then finish with 85g coconut cream.
Compare With: Softer and creamier in use than a hot Indonesian sambal blend, with coriander and cumin at the centre.
Substitute: Use coriander, cumin, garlic, bay and a pinch each of chilli and sugar.
Storage: Store sealed in a cool, dry place away from direct sunlight, moisture and cooking steam.
Good to Know: The coconut cream is added separately; the dry blend supplies the spice base rather than containing coconut.
