Ayam Penyet (Smashed Fried Chicken)

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1. 1

   Blend all the spice paste ingredients (galangal, lemongrass, fresh turmeric, garlic, shallots, coriander seeds, salt) into a smooth paste using a food processor or mortar and pestle.

   Ongeveer 10 min

   Tip van de kok: Add a tablespoon of water if needed to help the blending process.

2. 2

   In a large pot, combine the chicken thighs, spice paste, and water.

   Ongeveer 2 min

3. 3

   Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is tender and cooked through.

   Ongeveer 25 min

   Tip van de kok: This braising step helps infuse the chicken with flavor and keeps it moist.

4. 4

   While the chicken simmers, prepare the sambal. Roughly chop the red chilies, bird's eye chilies (if using), garlic, shallots, and tomato.

   Ongeveer 5 min

   Tip van de kok: Wear gloves when handling chilies to avoid skin irritation.

5. 5

   Heat a small amount of oil in a pan over medium heat and sauté the chopped chilies, garlic, shallots, and tomato until softened, about 5-7 minutes.

   Ongeveer 7 min

6. 6

   Transfer the sautéed vegetables to a mortar and pestle or food processor. Add the toasted shrimp paste, palm sugar, and lime juice.

   Ongeveer 1 min

7. 7

   Pound or blend the sambal ingredients until a coarse paste is formed. Set aside.

   Ongeveer 3 min

   Tip van de kok: Adjust the amount of chilies to your preferred spice level.

8. 8

   Once the chicken is cooked, remove it from the pot and pat dry with paper towels.

   Ongeveer 1 min

   Tip van de kok: Drying the chicken helps achieve a crispy skin when frying.

9. 9

   Heat the vegetable oil in a deep frying pan or wok to 170-175°C (340-350°F).

   Ongeveer 5 min

   Tip van de kok: Use a thermometer for accurate oil temperature.

10. 10

    Carefully fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch.

    Ongeveer 15 min

    Tip van de kok: Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.

11. 11

    Remove the fried chicken from the oil and drain on a wire rack lined with paper towels.

12. 12

    Place each piece of fried chicken on a cutting board or clean surface. Using a mortar and pestle, gently smash the chicken a few times to loosen the meat, but do not completely shred it.

    Ongeveer 2 min

    Tip van de kok: This 'smashing' step is characteristic of Ayam Penyet and helps the chicken absorb the sambal.

13. 13

    Serve the smashed fried chicken with a generous dollop of the homemade sambal, sliced cucumber, and optional fried tofu or tempeh.

    Tip van de kok: Best served immediately with steamed white rice.