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Ayam Penyet with Kemangi Sambal Recipe
Ingredients:
- 400 grams chicken breast
- 1 bunch kemangi leaves (Asian basil)
- 1 medium-sized cucumber
- 1 packet tempeh seasoning mix
- For the sambal:
- 10 red chilies
- 10 bird’s eye chilies
- 3 cloves garlic
- 2 cloves shallots
- Sugar
- Salt
- 1/2 red tomato
- Terasi (shrimp paste), to taste
- Cooking oil for frying
- Water for boiling the chicken
Steps:
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Prepare the Chicken:
- Cut the chicken breast into pieces as desired. Clean and boil lightly in water with the tempeh seasoning mix until cooked. Remove from heat when done.
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Fry the Chicken:
- Heat cooking oil in a pan and fry the chicken until golden brown and cooked through.
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Prepare the Sambal:
- Fry all sambal ingredients briefly. Grind them together with salt, sugar, and terasi until smooth. Adjust seasoning to taste. Add some roughly chopped kemangi leaves.
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Serve:
- Smash the fried chicken using a mortar and pestle. Arrange on a plate and top with the prepared sambal. Serve with sliced cucumber and fresh kemangi leaves. Best enjoyed with hot steamed rice.
This Ayam Penyet with Kemangi Sambal recipe brings together tender chicken with a flavorful sambal that has a spicy kick balanced by aromatic kemangi leaves. It’s a delightful Indonesian dish perfect for any mealtime.