 Opor ayam telur, braised chicken and eggs in coconut milk, the most common type of opor | |
| Place of origin | Indonesia |
|---|---|
| Region or state | Central Java, East Java, Nationwide |
| Associated cuisine | Indonesia |
| Main ingredients | Various ingredients cooked in coconut milk and spices |
Opor is a type of dish cooked and braised in coconut milk from Indonesia, especially from Central Java.[1] In Indonesia the term 'opor' refers 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 is often eaten with gudeg and rice.
- ^ Patrick Witton and Mark Elliott (2003), Lonely Planet Indonesia. Lonely Planet Publications, p. 108