Rice, Grains & Curries · Indonesian
Lontong Opor with Chicken and Boiled Egg
Soft, compressed rice cakes soak up a turmeric coconut broth poured over tender braised chicken and a halved egg. A spoonful of sweet-spicy tempeh and chili on top adds crunch and heat to this festive Indonesian bowl.
Test kitchen note: Chill the lontong completely before cutting and use a knife dipped in water; the slices come out neat instead of crumbly.
Method 6 steps
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For the lontong, fill heatproof cooking bags about one-third full with the rice, seal and simmer fully submerged in water for 75 minutes, topping up as needed. Cool, then chill until firm.
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Blend the shallots, garlic, candlenuts, turmeric and coriander into a paste and fry in 2 tablespoons oil for 5 minutes until fragrant.
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Add the chicken, lemongrass, 3 cups of coconut milk and 1 cup water. Simmer gently for 40 minutes, stirring so the milk does not split, then add the peeled eggs and remaining coconut milk for 5 minutes.
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Fry the tempeh in a little oil until crisp, add the chilies and kecap manis and toss for 1 minute until sticky.
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Peel the lontong and cut into thick slices.
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Arrange rice cake slices, chicken and a halved egg in each bowl, ladle over the hot broth and top with the tempeh and chili mixture.
That is the whole pie. Enjoy every slice.
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