Comments on: Braised Chicken in Coconut Milk “Opor Ayam” (recipe) http://www.trinigourmet.com/index.php/braised-chicken-in-coconut-milk-opor-ayam-recipe/ "Sweet Han' Fuh So!" Award-winning food blog. Let me add a dash of Caribbean Glam to your table! Sun, 05 Feb 2012 19:57:13 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Magz Patience http://www.trinigourmet.com/index.php/braised-chicken-in-coconut-milk-opor-ayam-recipe/comment-page-1/#comment-16743 Magz Patience Fri, 16 Jul 2010 13:57:14 +0000 http://www.trinigourmet.com/?p=1953#comment-16743 I too have a gluten problem (Celiac Disease) - which is almost impossible to live with in Trinidad - think roti, doubles, phoulorie - so I welcome any recipes with available and inexpensive ingredients. Thanks for this one - will definitely try it. I too have a gluten problem (Celiac Disease) – which is almost impossible to live with in Trinidad – think roti, doubles, phoulorie – so I welcome any recipes with available and inexpensive ingredients. Thanks for this one – will definitely try it.

]]> By: Magz Patience http://www.trinigourmet.com/index.php/braised-chicken-in-coconut-milk-opor-ayam-recipe/comment-page-1/#comment-21280 Magz Patience Fri, 16 Jul 2010 13:57:00 +0000 http://www.trinigourmet.com/?p=1953#comment-21280 I too have a gluten problem (Celiac Disease) - which is almost impossible to live with in Trinidad - think roti, doubles, phoulorie - so I welcome any recipes with available and inexpensive ingredients. Thanks for this one - will definitely try it. I too have a gluten problem (Celiac Disease) – which is almost impossible to live with in Trinidad – think roti, doubles, phoulorie – so I welcome any recipes with available and inexpensive ingredients. Thanks for this one – will definitely try it.

]]> By: Adopt a Gluten Free Blogger Roundup Thanksgiving Edition with Recipes | Book of Yum http://www.trinigourmet.com/index.php/braised-chicken-in-coconut-milk-opor-ayam-recipe/comment-page-1/#comment-11628 Adopt a Gluten Free Blogger Roundup Thanksgiving Edition with Recipes | Book of Yum Mon, 15 Dec 2008 22:01:06 +0000 http://www.trinigourmet.com/?p=1953#comment-11628 [...] of Trinigourmet adopted Wheatless Bay and made her recipe for Opor Ayam, a traditional dish of celebration at Eid ul-Fitr, the end of Ramadan, in Java (and Malaysia). As [...] [...] of Trinigourmet adopted Wheatless Bay and made her recipe for Opor Ayam, a traditional dish of celebration at Eid ul-Fitr, the end of Ramadan, in Java (and Malaysia). As [...]

]]> By: Sarina http://www.trinigourmet.com/index.php/braised-chicken-in-coconut-milk-opor-ayam-recipe/comment-page-1/#comment-11551 Sarina Sat, 06 Dec 2008 16:13:53 +0000 http://www.trinigourmet.com/?p=1953#comment-11551 Courtney - thanks :) Cashew is one of my favourite nuts. Much underutilized I think :) Sebastian - So glad you are enjoying my blog :) I really appreciate your comments :) Chicken breasts do dry out, especially when skinless and boneless, which is why I like this recipe because everything is kept on a low heat so that the chicken stays tender. If you are using chicken breasts with skin and bone intact you can afford longer cooking times at a higher heat. Hope that helps some :) Courtney – thanks :) Cashew is one of my favourite nuts. Much underutilized I think :)

Sebastian – So glad you are enjoying my blog :) I really appreciate your comments :) Chicken breasts do dry out, especially when skinless and boneless, which is why I like this recipe because everything is kept on a low heat so that the chicken stays tender. If you are using chicken breasts with skin and bone intact you can afford longer cooking times at a higher heat. Hope that helps some :)

]]> By: Sarina http://www.trinigourmet.com/index.php/braised-chicken-in-coconut-milk-opor-ayam-recipe/comment-page-1/#comment-21279 Sarina Sat, 06 Dec 2008 16:13:00 +0000 http://www.trinigourmet.com/?p=1953#comment-21279 Courtney - thanks :) Cashew is one of my favourite nuts. Much underutilized I think :) Sebastian - So glad you are enjoying my blog :) I really appreciate your comments :) Chicken breasts do dry out, especially when skinless and boneless, which is why I like this recipe because everything is kept on a low heat so that the chicken stays tender. If you are using chicken breasts with skin and bone intact you can afford longer cooking times at a higher heat. Hope that helps some :) Courtney – thanks :) Cashew is one of my favourite nuts. Much underutilized I think :)

Sebastian – So glad you are enjoying my blog :) I really appreciate your comments :) Chicken breasts do dry out, especially when skinless and boneless, which is why I like this recipe because everything is kept on a low heat so that the chicken stays tender. If you are using chicken breasts with skin and bone intact you can afford longer cooking times at a higher heat. Hope that helps some :)

]]> By: Sebastian http://www.trinigourmet.com/index.php/braised-chicken-in-coconut-milk-opor-ayam-recipe/comment-page-1/#comment-11549 Sebastian Sat, 06 Dec 2008 14:41:43 +0000 http://www.trinigourmet.com/?p=1953#comment-11549 cool. i need to learn more about chicken breasts and hoqw they can be prepared i fear having them too dry, thats all. how do hey work? can they be cooked for a long time (they start to disintegrate right) many thanks for this wonderful recipe and your enticing photos cool.

i need to learn more about chicken breasts and hoqw they can be prepared

i fear having them too dry, thats all.

how do hey work? can they be cooked for a long time (they start to disintegrate right)

many thanks for this wonderful recipe and your enticing photos

]]> By: Sebastian http://www.trinigourmet.com/index.php/braised-chicken-in-coconut-milk-opor-ayam-recipe/comment-page-1/#comment-21278 Sebastian Sat, 06 Dec 2008 14:41:00 +0000 http://www.trinigourmet.com/?p=1953#comment-21278 cool. i need to learn more about chicken breasts and hoqw they can be prepared i fear having them too dry, thats all. how do hey work? can they be cooked for a long time (they start to disintegrate right) many thanks for this wonderful recipe and your enticing photos cool.

i need to learn more about chicken breasts and hoqw they can be prepared

i fear having them too dry, thats all.

how do hey work? can they be cooked for a long time (they start to disintegrate right)

many thanks for this wonderful recipe and your enticing photos

]]> By: courtney http://www.trinigourmet.com/index.php/braised-chicken-in-coconut-milk-opor-ayam-recipe/comment-page-1/#comment-11534 courtney Tue, 02 Dec 2008 21:12:22 +0000 http://www.trinigourmet.com/?p=1953#comment-11534 I like how you used the cashew as your paste. I can imagine its Yum. I like how you used the cashew as your paste. I can imagine its Yum.

]]> By: courtney http://www.trinigourmet.com/index.php/braised-chicken-in-coconut-milk-opor-ayam-recipe/comment-page-1/#comment-21277 courtney Tue, 02 Dec 2008 21:12:00 +0000 http://www.trinigourmet.com/?p=1953#comment-21277 I like how you used the cashew as your paste. I can imagine its Yum. I like how you used the cashew as your paste. I can imagine its Yum.

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