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Ayam Penyet

Recipes Details

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Servings:

2

Ingredients

  • 2 chicken legs
  • 40g fresh turmeric, roughly chopped
  • 10g candlenut, chopped
  • 1 tsp coriander seeds (optional)
  • 2 tsp salt
  • 1 tsp black pepper

Sambal:

  • 50g red chilli
  • 10g green chilli
  • 10g belacan
  • 1 tsp sugar
  • 1 tsp salt
  • 40g red onion, chopped
  • 15g garlic, crushed
  • 50ml water
  • half a lime

Garnishing:

  • 50g tempeh
  • 60g cabbage, sliced

Kitchen Appliances:

Rinnai RB-712N-G Built-in Gas Hob

Method

  1. Prepare ingredients:
    – Slice the cabbage
    – Roughly chop the fresh turmeric
    – Chop the red onion, chillis (red and green) and candlenuts
    – Crush garlic
  2. Rub the chicken leg with candlenuts, white pepper, salt and fresh turmeric.
  3. Boil a pot of water and boil the marinated chicken legs for about 10 minutes.
  4. While waiting for the chicken leg, in a blender, add in the crushed garlic, diced red onions, chopped chillis, belacan and water. Blend until well combined and finish blending with some lime juice. Season to taste with salt and sugar then set the sambal aside for the flavours to develop.
  5. Remove chicken legs from the pot and allow to cool.
  6. Once cooled, deep fry over high heat for 2 minutes until golden brown.
  7. Deep fry the tempeh until golden brown.
  8. On a chopping board, lightly smash the chicken and apply some of the sambal on top of the chicken. The rest of the sambal will be for dipping.
  9. Serve the chicken legs with the fried tempeh, sliced cabbage and sambal