Skip to main content

Ayam Penyet 印尼爪哇香料炸鸡

Ayam penyet is actually a Javanese cuisine but now it is commonly found in most south east Asia countries. Ayam penyet also meaning smashed chicken because the after fried chicken has to be smashed with a pestle to make the meat softer. The chicken meat should turns out merely dried and crispy due to the double frying technique. And this is what makes the whole dish so special about. Pretty interesting, right ! So, here's what I did.

Ingredients :
2 whole chicken leg, wash & rinsed
2 star anise
1 cinnamon stick
2 cloves
2  shallots, smashed
1/2"  ginger, smashed
water to cover the chicken for boiling
1 cup  corn flour mixed with 1 cup rice flour

Ingredients for marinade paste :
1/2 TB  cumin powder, toasted
1 TB     fennel powder, toasted
1-1/2 TB     coriander powder, toasted
2 tspn    turmeric powder, toasted
2 stalk  lemongrass, (take only the white part)
2"   ginger
5  gloves  garlic
1 TB   brown sugar
salt & pepper to taste
(Note : mix together ginger, garlic and lemongrass and pound to fine paste)

Method :
(1)  preheat wok with just enough water to cover the chicken, add in star anise, cinnamon stick, cloves, garlic & ginger and bring it to boil.
(2)  later on, add in chicken meat and let to simmer over low heat till totally cooked.
(3)  remove chicken from boiling stock and set aside let to cool.
(4)  at the same time, combine sugar, turmeric powder, cumin powder, coriander powder and fennel powder into a big bowl then stir in 1/2 cup of chicken stock from the previous boiling stock and mix well.
(5)  now, marinade chicken with salt & pepper then squeeze in the garlic, lemongrass & ginger juice.
(6)  at the same time, add in the spicy mixture to marinade the chicken as well and let to rest for 2-3 hours or best overnight.
(7)  once its ready,  preheat wok with just enough cooking oil for frying.

(8)  now, coat the marinated chicken meat with corn flour & rice flour mixture then fry till golden brown.

(9)  discharge chicken from the heat and smashed chicken with a pestle on a chopping board.
(10)  again, fry chicken for the second round till dry and crispy.
(11)  after that fry the leftover ginger & garlic mixture till brown as well.

Now, this is the chicken meat after fried for the second round. Absolutely, gorgeous and aromatic !

It even merrier after adding in the fried ginger & garlic. This great dish normally serve with pounded hot sambal belacan paste you guys will love it too !
Labels:

Popular posts from this blog

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...
Read more

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...
Read more

Homemade Calamansi Jam 自制本地柑子果酱

This is definitely something that I don't usually make. My friend gave me a big bag of calamansi the other day. I have juice out some of them for bottling and another kilo for jam making. Of course, I can make  preserved calamansi   too but I still have plenty of them in storage. So, decided to make jam out of it this round. You know what I love about these calamansi ? It is pesticide free >o<  My friend don't use pesticide on his fruit and vegetable plants. I am lucky to have a little share of his harvest everyday for free. For thanking him, I have reserved a few jars of jam for his wife. Please read on for more. It is a tedious job to prepare these calamansi cause plenty of seeds to be removed along. Do wear your spec ya guys !  haha.....  Ingredients : 1.1 kg  calamansi 1.5 kg  white sugar 1.5 ml  water Method : (1)  clean and wash calamansi thoroughly then sliced and seeded. (2)  now, combine water, sliced cal...
Read more