Wednesday, November 30, 2011
Smashed Fried Chicken (Ayam Penyet)
1 whole Chicken, cut into 4 or 8 pieces (or 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 Lemongrass (Sereh/Serai), bruised
Lime juice from 1 fresh lime
4 cloves of garlic
1 tsp coriander
2 tsp salt
5 red chillies
4 bird's eyes chillies (or reduce to your taste)
1 cloves of garlic
1 tsp salt
1 tsp palm sugar
Grind or blend the spice paste.
Boil the Chicken with the spice paste, coconut milk, Salaam leafs, Lemongrass and water. Cook until it's tender and spice is absorbed.
When the chicken already cooks, leave it cold for a moment.
Heat the oil in non-stick frying pan, fry the chicken until it's brown and crispy. Smash the fried chicken with meat smasher. Set aside and serve.
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.