Opor Ayam

• 1 kg chicken piece
• 8 hard-boiled eggs (optional)
• 1 lime, juice only
• 1 liter water
• 400 ml coconut cream
• 2 stalks lemongrass, bruised
• 2 bay leaves
• 5 kaffir lime leaves
• 1 teaspoon white pepper, toasted
• 2 tablespoons coriander seeds, toasted
• 1/2 teaspoon cumin seed, toasted
• 3 candle nuts (macadamia can be a good substitute )
• 10 shallots
• 5 garlic
• 2 inches ginger
• 2 inches galangal
• 1 inch turmeric, roasted
• 1 teaspoon salt (to taste )
• 3 tablespoons cooking oil, for stir frying

1. Rub the chicken pieces with lime juice , set aside .
2. Put all the toasted spices , shallots , garlic, galangal , ginger , turmeric, candle nuts in a food processor and blend into paste . You may add a little water or cooking oil to get that smooth paste .
3. Mix the water and the coconut cream in a large sauce pan . Cook it in a low heat . Add the lemon grass , kaffir lime leaves and bay leaves in it .
4. Meanwhile , heat a little oil in a wok . When it's hot stir fry the spice paste until you can smell the beautiful aroma comes out of it . Then add the chicken pieces and continue to stir until the chicken are coated with spice .
5. When the meat is sealed and the coconut milk sauce start to warm up , add the chicken pieces . Turn the heat up and bring it to boil .
6. Lower the heat and simmer for about 30 minute ( or until the chicken are cooked ).
7. Add the hard boiled eggs ( if using ) in the last 10 minutes of cooking time .
8. Garnish with deep fried shallots and serve hot with steamed rice or rice cake .

chicken, eggs, lime, water, coconut cream, stalks lemongrass, bay leaves, lime, white pepper, coriander seeds, cumin, nuts, shallots, garlic, ginger, inches galangal, turmeric, salt, cooking oil

Taken from www.food.com/recipe/opor-ayam-478355 (may not work)