Senin, 02 November 2015

Ayam Penyet Merapi

  • 6 pcs chicken thighs, deboned and lightly pounded by a meat mallet
  • 6 cloves garlic, minced
  • 1 thumb sized ginger, peeled
  • 1 thumb sized galangal, peeled
  • 4 pcs small shallots
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp cumin
  • 1 tsp sugar
  • 1 red chilli
  • 3 tbsp fish sauce
  • water
  • 4 pcs bay leaf
  • oil
  • 2 cloves garlic, minced
  • 1 cup chicken stock
  • 1 small egg, beaten
  • 2 tbsp rice flour
  • 1 tsp salt
  • 1 tsp ground white pepper
  1. In a blender or food processor grind together garlic, ginger, galangal, shallots, fish sauce and chillies (include seeds if you want it hot). Once it is forms a paste set it aside.
  2. Mix together spice paste, coriander, turmeric, cumin and sugar.
  3. Apply paste on chicken then leave it to marinate for at least 2 hours.
  4. In a sauce pan, place chicken with the marinade, bay leaf and 1.5 cups of water. Bring it to a boil and simmer for 15-20 minutes or until chicken is cooked. Once cooked, set chicken aside.
  5. Prepare a deep fryer or wok filled with oil, once hot deep fry chicken pieces for 3 minutes or until golden brown in colour. Place in serving plates then top with cremes, Method below.
  1. Mix together Kremes ingredients to make a very runny batter.
  2. Heat up oil in a wok then using a ladle scoop out the kremes mixture (once you drop it will separate into small pieces), deep fry mixture in high heat then quickly remove them with a slotted spoon. Place on a paper towel lined plate then set aside

Resep Ayam Penyet

  • 400 gram paha ayam tanpa tulang
  • 1 buah bawang bombay, iris halus
  • 1 siung bawang putih, memarkan
  • 2 cm jahe, parut
  • 25 ml bumbu teriyaki instant
  • 2 sdm minyak sayur
Cara membuat
  1. Cuci bersih ayam, lalu tiriskan dari sisa air cucian. Iris ayam ukuran 3x3 cm, lalu baluri dengan bumbu teriyaki instan, biarkan selama 10 menit hingga bumbu meresap.
  2. Panaskan minyak sayur, tumis bawang bombay, bawang putih, dan jahe hingga harum.
  3. Masukkan ayam, dan masak hingga matang dan bumbu mengental. Sajikan hangat.

Jika tidak mempunyai banyak waktu untuk mengolah sayuran pendamping bagi resep ayam teriyaki, anda bisa menyajikan dengan salad wortel dan kol yang diiris halus, disajikan dengan dressing saus thousand islands. Dengan begini, anda tetap akan mendapatkan asupan serat dari sayuran yang cukup tanpa perlu tambah repot memasak sayuran.

Ayam Penyet Merapi

Ayam Penyet or Smashed Chicken in English is a type of Indonesian Fried Chicken which is prepared by lightly smashing the chicken and cooking it twice, first by boiling with herbs and spices then deep frying. This is a really good type of fried chicken and I had tried this a lot of times in Malaysia as well as Indonesia when I visted there several years ago, it was my replacement for KFC or the Southern Style Fried Chicken when I am craving for some, I guess if there is a fried chicken competition this could possibly win, as it’s so flavourful, tender on the inside and crunchy on the outside.
hmmmmm Goooodddd

Ayam Penyet Asli Merapi

Ayam penyet (Javanese for: smashed fried chicken) is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbersfried tofu and tempeh. In Indonesiapenyet dishes, such as fried chicken and ribs are commonly associated withSurabaya, the capital city of East Java. The most popular ayam penyet variant is ayam penyet Suroboyo.[1]
Today ayam penyet is commonly found in IndonesiaMalaysia andSingapore. Catherine Ling of CNN describes ayam penyet as one of the "40 Singapore foods we can't live without". [2] It has recently surged in popularity across Southeast Asia, where various chains of franchises has opened selling the dish along with other Indonesian delicacies.
It is also known for its spicy sambal, which is made with a mixture of chilli,anchoviestomatoesshallotsgarlicsshrimp pastetamarind and lime juice. Like its namesake, the mixture is then smashed into a paste to be eaten with the dish.