Ayam Penyet is a fried chicken, lightly smashed using a pestle in a mortar laced with sambal. It is one of the popular foods in Indonesia, especially in East of Java. It was introduced by local footstall (warung) in the street, then finally it’s getting more popular and now it’s become one of menu in Indonesian restaurants. The most well-known Ayam Penyet in Surabaya is Ayam Penyet Peneleh.
Category: Poultry (Chicken)
Preparing time: 45 minutes
Servings for 4 people
- 1 whole Chicken, cut into 4 or 8 pieces (as desired)
- 300 ml of coconut milk
- 200 ml of water
- 1 Salaam leafs (or you can substitute with Bay leaf)
- 2 stalk of fresh lemon grass (Sereh/Serai), bruised
- Lime juice from 1 fresh lime
- 4 cloves of garlic
- 2 Candlenuts
- 1 teaspoon coriander
- 2 teaspoon salt
- 5 red chillies
- 4 bird’s eyes chillies
- 3 shallots
- 1 cloves of garlic
- 1 teaspoon salt
- 1 teaspoon palm sugar
1. Grind or blend the spice paste.
2. Boil the Chicken with the spice paste, coconut milk, salaam leafs, lemon grass and water. Cook until it’s tender and spice is absorbed.
3. When the chicken already cooks, leave it cold for a moment.
4. Heat the oil in non-stick frying pan, fry the chicken until it’s brown and crispy. Set aside and serve.
5. Prepare the Sambal by grinding roughly all the ingredients. Then sauté with small amount of oil until it’s fragrant for couple of minutes. When it’s ready sprinkle with lime juice and then serve.