Today we're making a variation of Ayam Geprek or Ayam Penyet, an Indonesian rice dish with crispy fried chicken served with a spicy sambal sauce.
After a couple of failed experiments, I personally think this method is the easiest, and most foolproof anti fail recipe.
Penyet means "smashed", usually the chicken is smashed with mortar and pestle to break apart the soft meat inside for easier eating... and to also let that sambal get into all that chicken meat. I didn't do it in this recipe, but you can do that if you like.
--
Ingredients:
- 1/2 chicken
- 1 firm tofu, sliced
- 4 slices tempeh (i dont have this cus I’m not a fan.)
- Blended Chicken Marinade
* 1 onion
* 1 clove garlic
* 1/2 tsp turmeric powder (blend it separately if your chopper is plastic or else it stains!)
* 3-4 slices galangal (or ginger)
* 1 tsp salt
* 1 tsp sugar
Chicken Soup:
- 1 litre of chicken stock or 1 chicken stock cube + 1 litre water
- Bay Leaves (optional)
Batter:
- 200ml chicken soup (same broth used earlier to boil chicken)
- 1/2 cup or 115g Rice Flour
- 1 egg
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
Sambal:
- 10 red chillies
- 10 cili padi
- 1 Shallot or quarter of an onion
- 1 clove of garlic
- 2 tsps sugar (to taste)
- 2 tsps salt (to taste)
Served with:
- Rice
- Cucumbers
30 окт 2020
