Crispy Ayam Penyet with Spicy Sambel Korek

Ayam Penyet Sambel Korek Recipe

Ingredients:

• 1/2 whole chicken
• 3 cloves garlic
• 3 cm turmeric (fresh or powdered)
• 3 cm ginger
• 1 teaspoon coriander seeds
• 3 teaspoons salt
• 3 kaffir lime leaves
• 2 bay leaves
• 2 stalks lemongrass, bruised
• 1 packet Sajiku flour
• All-purpose flour, as needed
• Water, as needed

For the Crispy Coating:

• Cabbage, coarsely shredded
• Wet batter (made from Sajiku flour, a bit of all-purpose flour, and water)
• Dry batter (Sajiku flour mixed with all-purpose flour)

For the Sambel:

• 25 chilies
• 1 clove garlic
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (used for frying the chicken)

Instructions:

1. Prepare the Chicken:

   • Clean the chicken thoroughly and squeeze with lime juice. Rinse well and set aside.
   • In a mortar and pestle or blender, grind garlic, turmeric, ginger, coriander seeds, and salt into a smooth paste.
   • Add kaffir lime leaves, bay leaves, and bruised lemongrass to the paste.
   • Rub this spice paste over the chicken, ensuring it’s evenly coated. Steam or simmer the chicken until it is cooked through and flavors are well absorbed.

2. Make the Crispy Coating:

   • For the crispy cabbage, dip the shredded cabbage in a wet batter (a mixture of Sajiku flour, a small amount of all-purpose flour, and enough water to make a slightly runny batter), then coat it in the dry batter (Sajiku flour mixed with all-purpose flour). Fry until crispy and golden. Set aside.

3. Fry the Chicken:

   • After the chicken is cooked, drain it. Dip it into the wet batter, then into the dry batter. Fry until golden brown and crispy. For extra crunch, you can repeat the battering and frying process.

4. Prepare the Sambel:

   • In a mortar and pestle or blender, grind the chilies, garlic, and salt into a coarse paste.
   • Heat the vegetable oil (previously used to fry the chicken) and pour it over the sambel paste. Mix well.

5. Assemble the Dish:

   • Place the fried chicken onto a serving plate. Spoon the sambel over the chicken and press down to ensure it adheres.
   • Serve the ayam penyet sambel korek with the crispy cabbage on the side.

Note: For the wet batter, mix Sajiku flour with a bit of all-purpose flour and enough water to create a slightly runny consistency. For the dry batter, combine Sajiku flour with all-purpose flour.

Enjoy this flavorful and crunchy Ayam Penyet Sambel Korek as a delightful main dish, perfect for any meal!