"Squeezed" or "smashed"fried chicken served with sambal
Ayam penyet (Javanese for: smashed fried chicken) is Indonesian — more precisely East Javanese Cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal slices of cucumbers, fried tofu and tempeh. In Indonesia penyet dishes, such as fried chicken and ribs are commonly associated with Surabaya, the capital city of East Java. The most popular ayam penyet variant is ayam penyet Suroboyo
Today ayam penyet is commonly found Indonesia, Malaysia, Brunei and Singapore. Catherine Ling of CNN describes ayam penyet as one of the "40 Singapore foods we can't live without". It has recently surged in popularity across Southeast Asia where various chains of franchises has opened selling the dish along with other Indonesian delicacies.
It is also known for its spicy sambal, which is made with a mixture of chili, anchovies, tomatoes, shalotts, garlic, shrimp paste, tamarind and lime juice. Like its namesake, the mixture is then smashed into a paste to be eaten with the dish.
COOKING METHODS :
Step 1
1 Country chicken - small in size
Cut chicken into 4 or 8 pieces as you want
Clean the chicken
Boil the chicken until tender and add chicken cube when boiling chicken.
Take out the chicken once it becomes soft and drain it
* Keep the water we boil chicken apart to cook rice and soup
Ingredients for Marinate Chicken
Step 2
1/2 tbsp of aniseeds
1/2 teaspoon of cumin
3 tablespoons coriander
* All these ingredients are fried in frying pan without oil until fragrant
1 tbsp chicken or meat curry powder
1 tbsp turmeric powder
1/2 tbsp white pepper powder
3 cloves garlic
1 cm ginger
little water to grind
1 tsp salt
Oil to fry
1/2 cup extra rice flour for crispy chicken
1 egg ~ for crunchy chicken
How To Cook
Step 3
fry aniseeds, cumin and coriander until fragrant.
Ingredients to Grind
curry powder
turmeric powder
white pepper powder
ginger
garlic
salt/ water
make a smooth paste
flourish the paste in the chicken we boil
Cover this chicken and keep in the fridge overnight before frying.
* keep aside for 2 to 3 hours before frying for those who wants fast.
You can use the remaining paste to mix with tofu and tempeh in separate containers. You can fry tofu, tempeh and chicken when you have prepared all other ingredients such as rice, sambal, vegetables and soup. You can fry and serve the chicken at the end with hot, crust and crunchy.
Time to Cook Chicken
Step 4
With the remaining paste, add rice flour, egg and salt if needed and mix well.
Soak the chicken into the mixture each time frying and fry the chicken until changes to golden brown. Remove and drain the oil.
Dont throw the balance mixture of the paste. You can fry to get crispy crusts.
Ingredients for Chicken Rice
Step 5
3 cups of rice ~ wash clean and drain the water
3 cloves garlic ~ finely chopped
1 cinnamon stick
2 pcs of Anise
4 pieces of cardamon
a little butter
a pinch of salt
6 cups chicken stew water ~ this water measure depends on the rice you use.
1 pandan leaf - knot it
Thaw butter
Saute the garlic, cinnamon, cardamom, anise and pandan leaves until fragrant
Put rice and cook for 3 to 5 minutes
Then just add chicken stew
Sprinkle with salt
You can also put chicken cubes
Cook the rice as usual until the rice cooked perfectly
Ingredients for Chicken Soup
Step 6
Remaining chicken stew
1 sachet of soup bunjut
1 lemongrass ~ at point
1 inch sliced garlic
cilantro and leek ~ in sliced
Fried onion ~ for decoration
Reheat the chicken stew
Add lemongrass, ginger and soup bunjut
Cook until boil
Sprinkle with salt
Sprinkle soup cilantro and leek
When serving sprinkle fried onions if desired.
Ingredients for Sambal Penyet
Step 7
For this recipe you can use all the bird's eye chili or mix it with bird's eye chili and red chillies. Your ears will be smoky if its only bird's eye chilies
10 pcs of bird's eye chili
10 red chillies
10 shallots ~ cut into 2
3 garlic ~ sliced
5 tomatoes ~ cut into 4
5 cm baked shrimp paste
handfull of anchovies
3 tbsp brown sugar ~ sugar to taste
a little oil to saute
Lemon or calamansi lime
Heat oil and fry the anchovies until it is crunchy, remove and set aside.
fry red chillies, bird's eye chillies, onions and tomatoes until well cooked.
Wait until the ingredients are cold and then grind all this ingredients together with baked shrimp paste and fried anchovies.
Reheat the remaining oil and fry the paste which we grind until fragrant. Sprinkle with brown sugar and a little salt. Spread lemon juice in the sambal paste while you have it.
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