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| Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken) |
"Ayam Penyet (Penyet Chicken) is an exceptionally spicy Indonesian dish in an effort to make your tongue sense like burning... You will need to go to a special Asian grocery keep to get some of the components."
Ingredients :
- five cloves garlic, peeled, divided
- three shallots, divided
- 1 half of inch piece fresh ginger root, peeled and chopped
- 1 1/2 inch piece galangal, thinly sliced
- 1/2 teaspoon floor coriander
- 2 teaspoons salt, divided
- 4 fowl thighs
- 1 1/4 cups water
- 2 salam leaves (substitute with curry leaves)
- 3 teaspoons oil, divided, or as wished
- half tomato
- 11 sparkling crimson chile pepper, finely chopped
- four tablespoons key lime juice, or to taste
- 1 teaspoon shrimp paste
- half of teaspoon white sugar
- 1 bunch lemon basil (kemangi)
Instructions :
| Prep : 30M | Cook : 2M | Ready in : 2H |
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- Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 half of teaspoon salt in a mortar and pestle; pound right into a paste.
- Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce warmth, and simmer till hen is cooked through, approximately 20 mins.
- Meanwhile, warmness 2 teaspoons oil in a skillet. Once the hen is fully boiled, fry the hen inside the skillet until it's golden brown, five to 10 mins.
- For the sambal (chili sauce) warmness 1 teaspoon oil in a skillet over medium heat and cook dinner remaining 2 shallots, tomato, and crimson chiles for two minutes. Move to a mortar and pestle and add lime juice, shrimp paste, half teaspoon salt, sugar, and lemon basil. Pound the whole thing into a paste.
- Place the sambal (chile sauce) at the bottom of a serving plate and area the bird on top of the dish.
Notes :
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