Anyone has the recipe to make ayam penyet (smashed chicken)?!


Question: 6 pieces chicken thighs ( rinse and drain well, do not throw the skin.,
enough water to cover chicken
3 3 lemongrass, only the white portion
3 lengkuas (galangal)
6 cloves garlic, pounded
1 tbsp coriender seeds, pounded
? tbsp cummin seeds
1 thumbsize ginger
4 daun salam
4 tbsp brown sugar
2 tbsp salt

Put all ingredients in pot except for chicken. Mix well and taste. Add chicken with water just about enough to cover the chicken.

Place pot on stove. Cook with medium heat for 15 – 20 minutes until chicken cooked. Take meat out. Drain and cool it.

Strain the soup. Clear broth will be used for soup. Use the remaining cummin and coriander seeds to marinate the chicken.

Add a little broth to the boiled and cooled chicken. Store it in the fridge.

Deep - fry the overnight marinated chicken until crispy.

Serve with assam soup, rice, tempeh, tahu goreng, kangkungs and sambal asam lada padi.


Answers: 6 pieces chicken thighs ( rinse and drain well, do not throw the skin.,
enough water to cover chicken
3 3 lemongrass, only the white portion
3 lengkuas (galangal)
6 cloves garlic, pounded
1 tbsp coriender seeds, pounded
? tbsp cummin seeds
1 thumbsize ginger
4 daun salam
4 tbsp brown sugar
2 tbsp salt

Put all ingredients in pot except for chicken. Mix well and taste. Add chicken with water just about enough to cover the chicken.

Place pot on stove. Cook with medium heat for 15 – 20 minutes until chicken cooked. Take meat out. Drain and cool it.

Strain the soup. Clear broth will be used for soup. Use the remaining cummin and coriander seeds to marinate the chicken.

Add a little broth to the boiled and cooled chicken. Store it in the fridge.

Deep - fry the overnight marinated chicken until crispy.

Serve with assam soup, rice, tempeh, tahu goreng, kangkungs and sambal asam lada padi.

Ayam Penyet

Bahan A (Goreng dan kisar) — untuk merebus ayam 50 ketul
> Buah keras — 250 gram
> Ketumbar — 50 gram
> Bawang merah dan putih — 500 gram
> Kunyit — 600 gram
> Garam — 375 gram
> Air — 20 cawan

Bahan B (untuk menggoreng ayam)
> Bawang putih — 900 gram
> Kunyit — 25 gram
> Telur — lima biji

Bahan untuk sambal penyet:
> Cili padi — 10 gram
> Bawang putih — 10 gram
> Tepung maizena — secukup rasa
> Minyak masak — dua sudu makan

Cara membuat sambal penyet:

Semua bahan sambal penyet, kecuali minyak panas ditumbuk sebelum dicampur dengan minyak panas dan sedia untuk dihidangkan.

Cara membuat ayam penyet:

Semua bahan A digoreng dan digiling dengan penggiling. Ayam dan bahan A (yang siap digiling) dikukus. Bahan B kecuali telur digoreng dan dikisar bersama telur sebelum dimasukkan garam secukup rasa. Apabila ayam siap dikukus, angkat seketika dan sapukan bahan B (yang siap dicampur) kepada ayam yang dikukus. Selepas itu, goreng dan tunggu sehingga masak. Ayam kemudian dipenyetkan dan siap untuk dihidangkan.

Ayam Penyet

Ingredients:
6 large chicken legs, deboned
2 stalks lemon grass, crushed
2 bay leaves (daun salam)
1 tbsp coriander seeds (ketumbar)
1/2 tsp ground cumin (jintan manis)
2 tbsp thick coconut milk
1 tsp sugar
1 tsp salt
2 tbsp cooking oil

Ingredients to grind:
120g lengkuas, peeled and sliced
1 red chilli, seeded
2 cm knob tumeric
4 slices ginger
3 cloves garlic
3 candlenuts (bush keras)

Method:

1. Fry coriander seeds over slow fire till fragrant then grind coarsely.
2. Wash chicken and drain well. Prick chicken all over with a fork.
3. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
4. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
5. Grill or roast chicken on high heat, 250 deg C until golden brown on both sides.





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