Monday, March 23, 2009
Ayam Goreng Penyet (Indonesian Smashed Fried Chicken)
6 large chicken legs or breas, deboned
2 stalks lemon grass, crushed
2 bay leaves (salam leaves)
1 tbsp coriander seeds (ketumbar)
1/2 tsp ground cumin (jintan manis)
2 tbsp thick coconut milk
1 tsp sugar
1 tsp salt
2 tbsp cooking oil
Ingredients to grind:
3 cloves garlic
1 red chilli, seeded
2 cm knob tumeric
120g lengkuas, peeled and sliced
4 slices ginger
3 candlenuts (bush keras)
Fry coriander seeds over slow fire till fragrant then grind coarsely.
Wash chicken and drain well. Prick chicken all over with a fork.
In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.
MUMSDISHES SAMBAL ASAM (SAMBAL LONTEH STYLE)
SAMBAL ASAM CILLI PADI
birdeye chillies(chilli padi) - 10 pcs
red chillies - 2 pcs
juice of 2 limes
salt to taste
1 tspn sugar
belacan/terasi - 2cm
tamarind juice(air asam)-2 tbspn (thick sauce not too watery)
2 clove garlics
4 shallots or 1 small onion
1- grilled or on hot pan without oil- belacan, garlics and shallots till fragrant,garlic and onion is soft and brownish
2- blender coarsely the above ingredients with chillies, salt, sugar and tamarind juice
3- with very little oil(or 1 tbspn), fry for 2 mins, the blendered ingredients and add in lime juice and served.
P.S. If chilli sauce is too spicy, you can deseeded the chillies or omit(skip) the birdeye chillies(chilli padi and add more of the red chillies)
Hmm, I'm sure spicy food lovers will the your nose red and runny,hehe...just kidding..