Opor [SEP] country of origin
Opor
Opor is a type of dish cooked and braised in coconut milk from Indonesia, especially from Central Java. In Indonesia the term opor refer to the method of cooking in coconut milk. Opor is a popular dish for "lebaran" or Eid ul-Fitr, usually eaten with ketupat and "sambal goreng ati" (beef liver in sambal). In Yogyakarta chicken or egg opor often eaten with gudeg and rice.
Ingredients.
The main ingredient is meat (chicken, eggs or beef) cooked in
, "opor" and "sayur lodeh", a vegetable soup in coconut milk.
Palembang's "mie celor" is noodles in shrimp and coconut soup, while "laksan" is slices of "pempek" fish surimi served in coconut-based laksa soup.
Sweet coconut soup dessert includes "kolak" and "cendol", popular for iftar during Ramadan.
By country and region Laos.
"Tom kha kai" is a popular dish in Laos.
By country and region Malaysia and Singapore.