Dinner Party with "Nasi Ayam Penyet"

"Squeezed" or "smashed"fried chicken served with sambal

NASI AYAM PENYET

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.

ENJOY YOUR MEAL !!!

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Delicious "NASI KERABU KELANTAN" Kelantan Herb Rice Salad

Nasi kerabu is a Malay rice dish, a type of nasi ulam, in which blue-coloured rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria Ternatea (butterfly-pea) flowers (kembang telang) used in cooking it. The rice can also be cooked with plain white rice or rice cooked using turmeric. It is often eaten with solok lada and is also eaten with fried keropok

Nasi kerabu is very popular in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand where it is known as khao yam (Thai: ข้าวยำ)

WHAT YOU WILL HAVE IN NASI KERABU

With the basic Nasi Kerabu Prawn Crackers (Keropok) Boiled Salted egg (Telur Masin) Fish stuffed chili (Solok Lada) Turmeric Fried Fish (Ikan Goreng Tepung) Grilled Beef (Daging Bakar) Fried Chicken (Ayam Goreng)

Ingredients for the Rice

420 gm ( 2 1/2 rice cup ) Rice ( I used Basmathi rice ) 8 - 10 Butterfly pea flower / blue pea flower / bunga telang, soaked in hot water or a few drops of blue coloring 2 -3 kaffir lime leaves / daun limau purut - optional 1stalk lemongrass, bruised - optional 1 tsp Salt - optional (I did not add )

Wash and drain the rice. Soak the rice with the butterfly pea flower water for 10 minutes (if using) and then put in kaffir lime leaves, lemongrass and salt and cook the rice as usual. If you are just using blue coloring, drop a few drops of the color and cook as usual.

Ingredients for Kerisik Sambal Ikan / Coconut Flaked Fish

2 - 3 Chubbs Mackerel / Indian Mackerel / ikan kembung, grilled and flaked 1 skinned Coconut, grated 1/2 tsp Salt 1 tsp Sugar

Ingredients to be ground: 8 Shallots, peeled 2. 5 cm knob ginger, peeled 1/4 tsp ground White pepper

Dry fry the grated coconut until lightly brown. If the grated coconut you are using is a little bit coarser, just pound it lightly to make it finer. Cool completely. Into a mixing bowl, put flaked fish, ground ingredients and kerisik. Add salt and sugar and mix well. Transfer to a serving dish.

Ingredients Coconut Sauce / Sambal Tumis Kelapa

10 dried chillies, soaked with hot water to soften 8 Shallots, peeled 1 litre coconut milk, squeezed from 1 grated coconut with sufficient water added. 2 pcs dried sour fruit / asam gelugur / asam keping 2 stalks Lemongrass / serai, lightly bruised 1 tsp sugar 1 tsp salt - optional 2 - 3 tbsp Budu / Salted (fermented) anchovy sauce or to taste - optional

1. Combine dried chilies and shallots by grinding or blending in a blender. Into a pot, put coconut milk, ground chilies and shallots, dried sour fruit slices and lemongrass. Bring to a slow boil. 2. Simmer gently, stirring constantly for 10 minutes or until oil separates. However, if you are using canned coconut, the oil will not separate no matter how long you cook. In this instance, just cook until the gravy thickens. 3. Add sugar and salt or budu (whichever one you prefer), then transfer to a serving bowl.

Ingredients for Turmeric Battered Fried Fish / Ikan Goreng Tepung

small / medium Chubb mackeral / Indian Mackeral / Kembung 1 tsp Salt 1 tsp Tamarind pulp / asam jawa + 2 tbsp Water, strained Cooking oil

For Batter :

1 cup rice flour / tepung beras 125 ml Water 1/2 tsp Turmeric powder a pinch of Salt

1. Rub fish with salt and tamarind juice. Leave for 15 minutes. Meanwhile, prepare batter. Combine all ingredients and blend until smooth. 2. Dip seasoned fish into batter and fry in hot oil for 2 - 3 minutes on each side. When cooked through and light golden, drain fish and transfer to a serving dish.

Ingredients for Roasted Turmeric Beef / Daging Bakar

300 gm of any tender cut Beef ( I used Sirlion ) 2 tsp salt or to taste ( saltier nicer ) 2 tsp Turmeric powder 1 tbsp Oil

1. Coat the beef with salt and turmeric (if you have the time, marinate for a few hours). Preheat oven at 400 degree F (grill function). 2. Line a baking tray with aluminum foil. Rub a wire grid with some oil. Rub beef pieces with oil and place onto the oiled grid. 3. Grill for 40 minutes or until the surface looks dry, turning once every ten minutes. Leave beef to cool down and slice thinly to serve.

Ingredients for Solok Lada

10 – 12 large green / red chilies 180 gm Spanish mackerel / ikan tenggiri, meat only, cut into large cubes (I used Indian Mackerel / kembung) 150 gm grated fresh coconut 6 shallots, peeled 1 tsp sugar 1 tsp salt 190 ml coconut milk, squeezed from 3/4 grated coconut with sufficient water added + a pinch of salt

1. Slit chilies lengthways with a sharp knife for stuffing. Carefully remove seeds and membranes. Soak in water for 15 minutes. 2. Into a blender (processor), put fish cubes, grated coconut and shallots. Blend until fine, and then stir in sugar and salt. Mix well. 3. Stuff each chili with 1 tbsp of fish mixture. Into a pot, put stuffed chilies, slit side up. Then, carefully pour in coconut milk mixed with a pinch of salt. 4. Cover pot and simmer gently for 15 minutes or until cooked and almost dry. 5. Serve with either rice or Nasi kerabu.

Ingredients for Ulam - Ulaman

Beans Sprouts (Taugeh)

Long beans (cut into small pieces)

1 stalk coriander (chopped)

Mix all together and add a pinch of salt

Condiments :

Prawn Crackers

Fish Crackers

Salted Egg

Garnishing (use as many or as few as preferred)

1 cucumber, shredded 3 cabbage leaves, finely sliced (I used this) a handful of bean sprouts / taugeh 6 long beans / snake beans, finely sliced (I used this) 4 - 5 four angle bean / winged bean / kacang botol 5 - 6 sprigs Polygonum leaves / daun kesum, finely sliced (I used this) 3 kaffir lime leaves / daun limau purut, finely sliced 2 stalks lemongrass, finely sliced (I used this) 1 torch ginger buds / bunga kantan, finely sliced (I used this -frozen) 1 onion, finely sliced a handful of daun penna 10 young Cashew nuts leaves / pucuk gajus, finely sliced

HOW TO ENJOY THIS NASI KERABU

Just Assemble all items together and ENJOY

"NASI DAGANG WITH CHICKEN CURRY"

Nasi dagang (Jawi: ناسي داڬڠ, "Trader's Rice") is a Malaysian dish consisting of rice steamed in coconut milk, fish or chicken curry and extra ingredients such as pickled pineapple, cucumber and carrots.

It is a well-known breakfast food in the states on the East coast of Peninsular Malaysia (Terengganu and Kelantan) and also popular in Southern Thai provinces of Patani, Yala and Narathiwat. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district.

INGREDIENTS FOR RICE

• 300 g fragrant white rice

• 200 g red rice

• 250 g glutinous rice

• 300 ml coconut milk

• 5 pieces shallot

• 1 teaspoon fenugreek

Step 1 

For the nasi dagang, drain the rice before transferring it to a heat-proof casserole dish. Steam the rice for 20 minutes, then mix in the shallots and fenugreek. Continue to steam everything for another 10 minutes.

Step 2 

Remove the rice from the steamer and gradually add in the coconut milk while stirring. Season with salt and sugar (to taste). Return the mixture back into the steamer and continue to steam for 10 minutes, or until it is cooked. Set aside to cool a little before serving.

INGREDIENTS FOR CHICKEN CURRY (GULAI AYAM)

500 g boneless chicken thigh meat

50 g meat curry powder

60 g onion

40 g garlic

40 g ginger

2 pieces star anise

1 piece cinnamon

3 pieces clove

3 pieces cardamom

50 ml cooking oil

100 ml water

100 ml coconut milk

10 pieces curry leaves

1 teaspoon turmeric powder

1 teaspoon chili powder

Salt and sugar

Step 3 

For the gulai ayam, heat up some cooking oil in a pot and add in the blended ingredients and spices. Cook until aromatic. Add in the turmeric, chilli, and curry powder. Cook for 1 minute. Pour in the water and cook until the oil separates from the ingredients.

Step 4 

Add in the chicken pieces and simmer the curry on medium heat for 15 minutes or until the chicken pieces are cooked thoroughly. Pour in the coconut milk and mix well. Simmer for another minute and it's ready.

INGREDIENTS FOR PICKLED PINEAPPLE AND CARROT (ACAR JELATAH)

100 g carrot

150 g pineapple

50 g red onion

50 g red chili

30 g sugar

1 tablespoon vinegar

Step 5

For the acar jelatah, combine all the ingredients together and let it pickle for at least 2 hours (preferably overnight). Serve it alongside the other cooked dishes and enjoy!

ENJOY YOUR MEAL !!