Ayam penyet, sambal belacan with shaved cucumber
An Indonesian classic, the crispy and succulent ayam penyet is accompanied with a spicy and tangy sambal. This recipe has been simplified so you can enjoy juicy chicken for lesser effort.
Prep time 30 minutes + 12 hours 20 minutes marination
Cook time 45 minutes
4 chilli padi, stemmed
10 red finger chillies, stemmed 5 shallots, peeled
2 kaffir lime leaves, chopped finely 30g sunflower oil
10g shrimp paste
1 large tomato, diced 90ml water
50g calamansi juice
» Place the chillies, shallots and kaffir lime leaves in a food processor and process into a paste. Heat up the oil in a pan and toast the shrimp paste until fragrant, about 2 minutes.
» Add the chilli paste mixture to the pan and cook out for another 1 minute by this time you can add the tomato and the rest of the ingredients except the calamansi juice. Slowly simmer the sambal until the tomato is tender.
» Have a taste and add more sugar and salt if desired. You can now add the calamansi juice. It should be spicy and savoury but with a little sweetness.
» Cool down and store in a jar. The sambal belacan be kept in the refrigerator up to one week.
4 lemongrass, white part 10 medium shallots
15 cloves of garlic
8 curry leaves
20g fresh turmeric
8 red chillies
10g coriander powder
5g cumin powder
4 chicken legs, skin on
1.5 liters canola oil for deep-frying 2 liters water
100g all-purpose flour
» Put everything in a food processor except the chicken legs and flour. Blend the ingredients until it comes to a paste. » Marinade the chicken legs with only half of the mixture and keep the balance aside in the chiller. Store the chicken and marinade in the refrigerator overnight. » Preheat the oil to 180°C in a deep-fryer or pot. Place the marinated chicken legs in a pot of water and slowly bring it to a simmer. Cook for about 20 minutes and pull out the chicken legs and let it cool. » Strain and save the cooking chicken cooking liquid to serve later as a soup to accompany your meal.
» Marinade the cooked chicken legs with the balance of the marinade and coat with the all-purpose flour.
» Deep-fry the chicken until golden brown. For an extra crunchy texture, deep-fry the leftover marinade mixture.
4 tomatoes, cut to wedges 100g purple cabbage, sliced 1 Japanese cucumber, shaved on a mandoline and soaked in iced water 1 bunch of cilantro leaves 4 calamansi
200g cooked white rice chicken soup
» Combine the tomatoes, purple cabbage, cucumber and cilantro in a bowl and toss with a little sambal and calamansi juice.
» Serve the mixed salad with the ayam penyet, rice and sambal on the side.