Opor Ayam

1. Chop dried lemongrass stalks and red onions into smaller pieces.

2. Blend red onions, lemongrass, garlic, ginger, kencur, galangal and turmeric with a handblender to form a paste.

3. Cut chicken into 8 to 10 pieces, breaking down the joints. Marinate chicken pieces with salt and white pepper.

4. Lightly toss cumin seeds, coriander seeds and candlenuts in a heated pan for about 3 to 5 minutes until they are brown and fragrant.

5. Blend tossed cumin seeds, coriander seeds and candlenut with a handblender to form a paste.

6. Sear chicken pieces in vegetable oil in a heavy-bottom pan, with the skin facing down, until they turn brown. Flip them to the other side and set aside once they are cooked.

7. In the same pan, stir fry kaffir lime leaves, daun salam leaves, seed and nut paste and spice paste until the mixture turns brown.

8. Transfer the mixture to a bigger pot. Add in chicken pieces, chicken stock and coconut cream and boil it for 8 to 10 minutes before letting it simmer for 20 to 30 minutes.

9. Season with pepper, salt and sugar.

10. Garnish with fried shallots and coriander.

Extra-lightweight hand blender with a 600 watt motor, 12-speed settings and QuattroBlade four-winged blade for easy pureeing, blending and chopping.

Induction hobs generate heat only where it is needed, and its lower temperature also keep hands safe from burning. These features ensure safety, convenience and energy savings.