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Friday, May 15, 2020

Ayam Penyet

I have never eaten a commercial penyet so there is no reference for this dish. But the outcome is tasty and a delight. Maybe it is time I go out for some penyet to see how I measure up.


4 pieces of chicken thighs, skinned


1 knob of ginger, 2 red chillis, 1 onion, 6 cloves of garlic

1 tbsp toasted cumin + 3 lemon grass stalks, smashed + 1 liter of water + 30g of turmeric + 2 tablespoons of sugar + 200 ml of coconut milk 

140g rice flour


Blend ginger, red chilis, onions, garlic.

In a pot, combine with the rest of the marinade ingredients and bring to a boil.

Add chicken and simmer for 20 mins.

Remove chicken.

Sieve the cooked marinade. Leave the marinade to cool. 

Use the residue to coat the chicken.

Leave it on for 4 hours.

Add rice flour to the cooled marinade to make a batter.

Dredge the chicken in the batter.

Fry at medium heat until chicken is tan and batter feels crispy.

Serve with tempeh cubes, sambal chilli and pickled cabbage or acar.

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