Haha...my very first Nasi Ayam Penyet. People said it is a popular dish at Sarawak though it's original from Indonesia (correct me if I'm wrong). But seriously I never ate it when I was at Sarawak... I'm Sarawak yea....Funny thing is...One day I went out for dinner with someone some where at Wangsa Maju and he introduced me to this dish which I like very much. Since then, I kept on came to that small restaurant (kedai makan tepi jalan) to enjoy my Nasi Ayam Penyet.
So, until when I need to go there just to have the best Nasi Ayam Penyet? some more I'm staying at Putrajaya...How if I'm transfer back to my hometown? I have to learn. Blogging time.... Here finally I have made my own recipe, my very own style Nasi Ayam Penyet.
To make it even more easier, separated these 3 main parts during cooking: rice, chicken and sambal. To me the best Ayam Penyet will be with the best Ayam Penyet sambal.
Chicken Ingredients:
1 whole chicken (cleaned and cut into 8 pieces)
1 tea spoon cumin -->jintan putih
1 tea spoon fennel seeds-->jintan manis
1 table spoon coriander seeds -->biji ketumbar
1 tea spoon chicken curry powder -->serbuk kari
1 tea spoon turmeric powder -->serbuk kunyit
1 tea spoon black pepper powder --> serbuk lada hitam
3 garlic cloves -->bawang putih
1/2 inch ginger -->halia
little bit of water -->sedikit air
pinch of salt -->garam secukup rasa
rice flour
Oil to fry -->minyak untuk mengoreng
Rice Ingredients:
3 cups of rice (cleaned and drained)
3 garlic cloves -->bawang putih
1 cinnamon stick -->kayu manis
4 cardamon seeds -->buah pelaga
2 star anise -->bunga lawang
2 table spoon butter
salt to taste -->garam secukup rasa
1 cube chicken stock -->pati ayam
2 table spoon oyster sauce -->sos tiram
6 sups chicken stock (from boiled chicken soup)-->air rebusan ayam
Sambal Ingredients:
10 red chillies (more for extra spicy)-->cili merah10 bird’s eye chilli -->cili padi
10 small red onion (sliced)-->bawang merah kecil
3 garlic cloves -->bawang putih
5 tomatoes (cut into cube)-->tomato
3x3 cm shrimp paste/shrimp sauce -->belacan
2 table spoon fried anchovies --> ikan bilis
3 spoon brown sugar -->gula perang
Chicken Methods:
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| 1. Clean chicken and cut into 8 pieces |
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| 2. Boiled the chicken for about 10 minutes/ half cooked. Drained and keep at the side to marinate. Keep the chicken soup for chicken stock to boil the rice and to make chicken soup later. |
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| 3. Fry in dry pan: cumin, fennel seeds and coriander till golden brown. |
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| 4. Then blended with curry powder, turmeric, black pepper, garlic, ginger, salt and little bit of water. |
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5. Marinated the chicken with this ingredients and keep in the fridge to fry later.  |
Rice Methods:
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| 1. Choose any rice you like, cleaned and drained. |
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2. Fry all this ingredients with butter until golden brown and add rice and stir for few minutes.  |
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3. Add chicken stock and oyster sauce and boiled until rice is properly cooked. |
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| 4. The rice is ready |
Sambal Methods:
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| 1. Fry all these tree ingredients above until soft. Then blended all together |
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| 2. After that fry again and add some sugar and salt as your wish. |
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| 3. Finally you will get this nice spicy Sambal Ayam Penyet. |
For the Chicken Soup:
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| Used balance of your chicken stock to make your chicken soup. You just need to add some minced ginger and chicken stock/ salt for flavour. For serving garnish with fried onion and fresh coriander. |
