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.
Ingredients:
4 pieces of chicken thighs, skinned
Marinade:
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
Method:
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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