Ayam Penyet

I have been dreaming of this dish since our last summer holiday and could not tahan anymore.  By hook or by crook, I must cook this dish!  So, I spent the whole morning today preparing the ingredients and I must say that my efforts are worth it!  The taste of this dish speaks for itself .... yummy!!!  This dish is served with Asam Rebus, Sambal Terasi and plain white rice or chicken rice. One may add some cucumber slices and ripe pineapple slices on the side.  Following recipes serve 4.

Ayam Penyet 

Ingredients:
1 chicken, to be cut into 4
3 cm galangal, to be peeled and crushed
3 stalks lemon grass, to be crushed
3 bay leaves
1 tsp white pepper
1 litre water
200 ml coconut milk
salt and sugar to taste

Blended/Pounded Ingredients:
1 big onion
3 cloves garlic
2 cm ginger
1 tbsp coriander seeds, to be fried without oil until fragrant

Method:
Place all ingredients in a big pot and cook over medium heat until chicken is cooked.  Remove chicken to a colander and leave gravy to cool down completely.

Frying Batter Ingredients:
80 g rice flour
1 cup (250 ml) chicken gravy above
salt to taste
oil for deep frying

Method:
Mix all ingredients in a bowl thoroughly and season to taste.  Heat enough oil in a pot over medium heat.  Once the oil is hot, dip a chicken piece into batter and add to hot oil.  Deep fry until golden in colour.  Remove to a plate lined with absorbent paper.  Repeat until all chicken pieces are fried.

Kremes (Fried Batter) Ingredients:
1 cup chicken gravy
60 g rice flour
1 egg, to be lightly beaten
salt to taste
oil for deep frying as above

Method:
Mix all ingredients in a bowl and season to taste.  Add tablespoons of batter to oil and deep fry until crispy.  Remove to a plate lined with absorbent paper.  These are used to sprinkle over chicken when serving.


Asam Rebus (Sweet Sour Vegetable Soup)

Ingredients:
400 g pumpkin (labu) - this time, I used turnip, to be cut into cubes
250 g french beans, to be cut into 3 cm lengths
50 g groundnuts, to be soaked
100 g baby corns (optional)
2 pcs dried tamarind
2 pcs bay leaves
3 tbsp sugar
salt to taste
40 g fresh tamarind to be mixed with 50 ml water (only the juice is used)
1 to 1.5 litre water

Blended/Pounded Ingredients:
2 big onions
2 cloves garlic
1 tsp shrimp paste (belacan)
2 red chillies
25 g dried anchovies, to be soaked first

Method:
Bring water in a pot to boil and add groundnuts.  Then, add in the blended ingredients and bring to boil again.  Let it simmer for about 10 minutes.  Add the rest of the ingredients except the french beans.  Once the pumpkins are cooked, add in the french beans and season with salt and sugar to taste.

Sambal Terasi or Sambal Belacan

Ingredients:
150 g red chillies, stalks removed
3 medium-size red tomatoes
6 shallots
1 clove garlic
30 g piece shrimp paste (belacan)
oil for shallow frying

2 tsp palm sugar
1 lime, to be juiced

Method:
Heat a little oil in a pot.  Fry the chillies, tomatoes, shallots, garlic and schrimp paste separately. Then, blend all of them together with the lime juice and palm sugar.  Season with salt and sugar to taste.

Serve Ayam Penyet with Asam Rebus, Sambal Terasi and plain rice or chicken rice.

Bon Appetit!