Wednesday, May 31, 2023

【印尼碎碎鸡】Ayam Penyet




Nasi Ayam Penyet is my absolute favourite Indonesian dish, which is second to none. It has all the Southeast Asian elements that I liked. Spicy and savory, together with my favorite fried tofu and tempeh, and a refreshing salad on the side. It is a complete satisfying meal to the taste buds and the stomach.

I usually get my Ayam Penyet fix from an Indonesian supermarket half an hour away from home. It just so happens that I have a lovely fan from a China cooking app that has been asking me to write a recipe on Ayam Penyet for almost a year now. 

Since I just made a batch of Tempeh this week, it is a good time to make this Ayam Penyet since the side is ready. And a good chance to crossout one of my to do list.

4-5 去骨带皮 手枪腿

1 寸 姜黄
1 寸 生姜
2 寸 兰姜
1-2 个 红葱头
6 瓣 蒜瓣
2 小勺 芫荽粉
2 小勺 孜然粉
1 1/2 小勺 盐

1 根 香茅
1 片 桂叶(印度尼西亚 Bay leave,如果你能找到的话)
2 大勺 粘米粉

Ayam Penyet:
4-5 Boned-in Skin-on Chicken leg quaters

For Marinate: 
1 inch of Fresh Turmeric
1 inch of Ginger root
2 inches of Galangal
1-2 Shallots
6 cloves of Garlic
2 tsp of Coriander powder
2 tsp of Cummin Powder
1 1/2 tsp of Salt

1 stick of Lemongrass
1 Bay leave (Indonesian Bay leave if you can find one)
2 tbsp Rice flour


80 克 红辣椒
80 克 朝天椒
1 只 番茄
2 只/ 40 克 红葱头 Shallots
4 瓣/20 克 蒜瓣
1 大勺 马拉盏 (Belachan)
1 1/2 小勺 或 适量 食盐
1/2 小勺 糖
1 大勺 柠檬汁

For The Sambal:

80 g of Red Chili
80 g of Thai red chili
1 ripped tomatoes
2/ 40 g  Shallots
4 clove/20 g garlic
1 tbsp Belachan/Shrimp Paste
1/2 tsp Sugar
1.5 tsp Salt or to taste
1 tbsp Lemon Juice

1. 把姜黄、生姜、兰姜、红葱头和蒜瓣加一点点水搅拌成糊状。

2. 把手枪腿清理干净后翻面,稍微垂直划两刀,这样比较入味。

3. 把搅拌好的香料糊、芫荽粉、孜然粉和食盐一起和鸡腿拌匀,加盖腌制至少两个小时,我腌了一晚上。

1. Blend turmeric, ginger, galangal, shallots and garlic cloves with a little water to make a paste.

2. After cleaning the chicken leg quarters, turn it over and make two vertical cuts, to aid marination.

3. Mix the spice paste, coriander powder, cumin powder and salt with the chicken, cover with lid and marinate for at least two hours, I marinated mine overnight.

4. 把腌好的鸡腿和腌料加1升的水,一根香茅(切段拍扁),一片桂叶入锅煮15-20 分钟,至汤汁减少一半,鸡肉变软。

5. 取出一碗汤汁,把鸡肉取出备用。把取出的汤汁过滤,把过滤出来的残渣倒回锅里,把锅内剩下的汤汁收浓煮成香料酱,装瓶冷藏。这个酱可以拿来做之后做咖喱时加入调味,也可以拿来当调料炒米饭。

4. Add the marinated chicken with marinade to 1 liter of water, throw a stalk of lemongrass (cut into sections and flatten), and a piece of bay leaf in, cook for 15-20 minutes until the liquid is reduced by half and the chicken becomes soft.

5. Take out a bowl of the gravy, take the chicken pieces out and set aside. Sieve the gravy, and add the filtered residue back into the pot, thicken the remaining gravy in the pot and boil it down to a spice paste, bottle it and refrigerate. This paste can be used as seasoning when making curry dishes, or it can be used as a seasoning for fried rice.

6. 在刚刚过滤出来的汤汁里加入两大勺粘米粉拌匀。锅里热上两寸食油。

7. 把手枪腿浸入汤汁里,裹上一层薄薄的面糊。

8. 把鸡腿入锅中高火炸至金黄色。取出沥干油。我也会同时把配菜丹贝和豆腐也一起炸好。

9. 取一个石臼棒把炸好的手枪腿敲几下,稍微敲碎但仍然保持完整。

6. Add two tablespoons of rice flour to the bowl of gravy soup that we have taken out, mix well. Heat two inches of cooking oil in the pan.

7. Dip the chicken quarters into the gravy and coat with a thin layer of batter.

8. Deep-fry the chicken legs in the oil over medium high heat until golden brown. Remove and drain, I also fry the side dish tempeh and tofu at the same time.

9. Take a stone pestle and pound the fried chicken quarters a few times to break the meat. But the pieces should still be kept intact.

While the chicken is marinating, I procceed to make the Ayam Penyet Sambal.

1. 把材料都清理好切块/切段。

2. 锅里热上3大勺油,把所有材料入锅煸炒至断生。

3. 取出放到捣臼里捣烂,回锅加盐、青柠/柠檬汁和糖调味,喜欢油润点的可以再加一点油炒香即可。

1. Clean and prepared the other ingredients accordingly. Add all of the ingredients in the cooking pan with 3-4 tablespoons of oil and cook for about 5 minutes.

2. Place all cooked ingredients in a mortal and pestle and pound into a coarse paste. You can also use a food processor to do this.

3. Add the paste back to the cooking pan and season with salt and sugar, you can also add a little more oil to cook. 

Plate chicken with steamed rice, the sambal, fried tofu, tempeh and salad and serve hot.

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