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.

Epicure - - ENTERTAINI­NG & TRAVEL - Recipe by Dwayne Emuang

Serves 4

Prep time 30 min­utes + 12 hours 20 min­utes mar­i­na­tion

Cook time 45 min­utes

sam­bal bela­can

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

7g sugar

3g salt

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.

ayam penyet

4 lemon­grass, white part 10 medium shal­lots

15 cloves of gar­lic

8 curry leaves

20g fresh turmeric

20g galan­gal

8 red chill­ies

10g co­rian­der pow­der

5g cumin pow­der

10g salt

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.

assem­bly

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.

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