AYAM PENYET


One of my favourite dish, Ayam Penyet. I’ve had it often together with my colleagues as our lunch in the middle of our busy days. This dish consists of fried chicken served with Sambal Penyet and accompanied with cabbage, eggplant, tempeh and rice. There are a lot of steps to making Ayam Penyet, but trust me it so easy and worth all the effort!


INGREDIENT

For the Chicken Marinade:
  • 4 to 6 pieces Chicken Thighs
  • 1 teaspoon Kosher salt
  • 1/2 inch Galangal, sliced
  • 1 tablespoon coriander powder
  • 1 tablespoon Turmeric powder
  • 1 tablespoon candlenut powder (optional)
  • 3 to 4 Bay leaves
For the Sambal Penyet:
  • 3 to 4 Bird’s eye chilli, blended
  • 2 to 3 Shallots, cut in half
  • 2 tablespoon vegetable oil
  • 1/2 teaspoon Shrimp paste/Belacan
  • 3 to 4 large tomatoes, cut in half or quarters
  • 1/4 cup water
  • 2 to 3 tablespoon palm sugar
  • Pinch of salt
Vegetables:
  • 1 Eggplant, sliced
  • 1/4 Cabbage

PREPARATION

MARINADE AND BOIL THE CHICKEN
  1. In a large pot, add boiling water just enough to cover the chickens when boiling it. Add salt, coriander, turmeric, candlenuts, bay leaves and galangal. Then put in the chicken and lower the heat to medium. Cover and let it cook, about 15 to 20 minutes. Once cooked, set aside, pat dry with a kitchen towel and let it cool down before frying.

2. In a frying pan, heat oil on medium heat. Add in chicken and fry until they are crispy and dry. Once ready, set aside on a rack and remove any excess oil with kitchen towel. Then lightly smashed the fried chicken with pestle.

MAKING THE SAMBAL PENYET

3. In a pan, add oil, chili, shallots, dried Chilli, shrimp paste, salt, palm sugar and water. Keep stirring and cook until it comes to a boil. Lower the heat and continue cooking until the tomato turns into mush. You can keep in a jar, refrigerated for up to one week.

THE EGGPLANT & CABBAGE
  1. Preheat the oven to 150°C Cut the eggplant into 1/4 inch thick slices, generously salt each slice and drizzle olive oil. Cook in the oven for 10 to 15 minutes or until the eggplant is tender.
  2. In a pot, boil water and add the cabbage. Let it cook for 3 to 5 minutes.
  3. Now the dish is complete and you’re ready to assemble!

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram or facebook at #thespatulaandwok


Published by thespatulaandwok

I am a wife and a mom to two adorable boys. I split my time between school pick-ups and the kitchen. I am also the cook and photographer behind the Spatula and Wok. I am not a professional chef, but i enjoy experimenting recipes and taking overhead tablescapes of sumptuous home cooking!

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