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Clem's Ayam
Penyet ("Pressed" Fried Chicken) |
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Chicken is marinated in a blend of red onions, galangal, garlic, ginger, tumeric, corriander seeds, and salt. Chicken stock powder can be added to the marinade if desired. Chicken pieces are deep fried with a coating of batter made with the marinade. Halfway through the frying, the chicken is taken out and pounded/pressed to flatten it it somewhat. The chicken is then fried a second time. From my observation, the flattening does not seem to add much to the process and only serves to break up the batter coating and letting juice out, leading possibly to less juicy pieces of chicken. The sambal is made from frying blended chillis, red onions, garlic, ginger, galangal, tomatoes, tumeric, palm sugar and salt to taste. How chilli and tomatoes are adjustable to personal preference as is how wet the sambal is. An accompanying soup can be made with fried lemongrass, garlic and red onions to which water and Adabi soup spice powder is added. Chicken stock powder is added for savoury taste. Serve with deep fried soya bean curd and tempe in marinade batter. For greens, sliced cucumber and blanched cabbage is usually served. |
08 Nov 2020
Created by Clem Kuek