Ayam Penyet with Spicy Shrimp Paste Sambal
Ingredients
Chicken
- 1 kg chicken, cut to preference
Ground spices
- 5 cloves garlic
- 8 shallots
- 5 candlenuts
- 1 tablespoon coriander seeds
- 3 cm ginger
- 3 cm turmeric
Seasonings and aromatics
- Sugar to taste
- Salt to taste
- Pepper to taste
- Stock powder to taste
- 2 cm galangal, smashed
- 1 stalk lemongrass, smashed
- 2 bay leaves
Sambal terasi
- 2 cloves garlic, thinly sliced
- 8 shallots, cut in half
- 2 large red chilies, chopped
- 30 bird's eye chilies
- 1 teaspoon fried shrimp paste
- 2 ripe tomatoes
- 1 tablespoon shaved palm sugar
- Salt to taste
- A pinch of mushroom stock
Preparation
Boil sufficient water, add the ground spices, galangal, lemongrass, bay leaves, and chicken pieces, season with sugar, salt, pepper, and stock powder, adjust for saltiness
Simmer until chicken is tender, remove, cool, then fry until crispy
Sambal method
Fry all sambal ingredients until cooked
In a mortar, place shrimp paste, palm sugar, salt, and a pinch of mushroom stock
Add the fried sambal ingredients except tomato, pound coarsely, then add tomato and pound again
Adjust taste and serve with accompanying dishes
Tips
Serve with fresh vegetables as a side
