Monday, 10 May 2010
Yesterday, our lovely neighbour, Midah made some ayam penyet sauce and gave us some to try. Thanks dear Midah! It was very yummylicious! I thought, what is the use of the sauce if there is no fried chicken?! So mom and i were on a quest to make ayam penyet to complete the dish. This whole thing actually reminded me of me and Hubby used to go to this particular place in Sengkurong that makes the best Nasi Ayam Penyet. Talking of food, suddenly i feel like going to The Mall, Gadong food court.. :'(. But here goes our ayam penyet tryout! Trust me, it tasted better than it looked in the photo below, i had to refill my rice twice..
Found these ingredients and how to make it over the internet:
6 large chicken legs or breas, deboned
2 stalks lemon grass, crushed
2 bay leaves (salam leaves)
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
Fry coriander seeds over slow fire till fragrant then grind coarsely. Wash chicken and drain well. Prick chicken all over with a fork. 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.
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. Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.
(http://original-indonesian-recipe.blogspot.com/2009/03/ayam-goreng-penyet-indonesian-smashed.html)
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