Resepi Nasi Ayam Penyet
Nasi Ayam Penyet, a popular dish that will melt your heart, is a dish which is originated from Indonesia. It's main signature are the crispy, tender and seasoned fried chicken and the tangy and aromatic sambal penyet.
It's actually the ingredients of the marinated spices and the way the chicken is served, together with the refreshing accompaniments that makes you go back for more Nasi Ayam Penyet.
The marinated spices for the fried chicken consists of coriander seeds, fennel seeds, cumin, garlic, ginger, turmeric and shallots. The chicken pieces are first boiled with spiced water to tenderize the chicken pieces before marinated with the marinade mixture.
The chicken pieces are marinated for at least 1 hour to allow the chicken pieces to absorb the flavor from the marinade mixture.
The chicken pieces are then fried until golden on all sides.
Here comes the other important part when you want to serve the Ayam Penyet. The fried chicken pieces need to be pressed or smashed with the side of a knife or the pestle against mortar to make them softer before serving.
The act of smashing or pressing the chicken pieces is known as "Penyet", in Javanese. This is how the dish got it's name.
Another important aspect of the dish is it's sambal. The sambal is usually spicy and savory and it consists of shallots, onion, garlic, chilies, bird's eye chilies, shrimp paste, anchovies and tomatoes.
The ingredients except the anchovies are fried for a few minutes until tender and then blend to a smooth paste. Meanwhile, the anchovies are fried until crispy and golden and then are coarsely pounded before added into the sambal mixture.
Tamarind juice or lime juice and the pounded anchovies are added to the blended sambal mixture. The sambal mixture is then cooked on medium low heat until glossy and the oil is separated.
The sambal can last a few days at room temperature.
The components of Nasi Ayam Penyet consist of :
- Plain rice
- Ayam penyet
- Sambal penyet
- Fried soybean cake
- Fried hard tofu
- Plain soup
- Crunchy bits
- Sliced cucumber
- Lettuce
- White cabbage
- Long beans
- Soy sauce sambal (optional)
In this recipe, I want to share my version of Nasi Ayam Penyet, which is somewhat different from the original version.
Instead of plain rice, I cooked the rice with the chicken broth to make it more aromatic.
Salam leaves is an important ingredients and is widely used in most Indonesian dishes. Because I didn't have salam leaves at home as I made the dish, I substituted the leaves with candlenuts and the result was still amazing!
If you're a fan of Indonesian dishes, give this recipe a try.
I hope you do like my recipe and Happy Cooking guys!❤️
NASI AYAM PENYET
Category : Makanan Indonesia
Preparation Time : 30 minutes
Marination Time : 1 to 2 hours
Cooking Time : 45 minutes
Serving Size : 6 people
INGREDIENTS :
Onion Paste :
3 shallots
4 cloves of garlic
2 inches of ginger
2 candlenuts
Water for blending
Chicken Broth :
Half of chicken (cut into 4 to 6 pieces)
2 liters of water
Half of the onion paste
2 inches of galangal (bruised)
2 to 3 salam leaves (I omit this since I don't have any)
Salt as required
1 chicken stock cube
Marinade Mixture :
2 heaped tablespoons of coriander seeds
1/2 tablespoon of fennel seeds
2 cm of turmeric
Half of the onion paste
Crunchy Bits Batter :
1 cup of rice flour
1 & 1/4 to 1 & 1/2 cups of chicken broth
1/2 teaspoon of turmeric powder
A little bit of salt
1/2 tablespoon of marinade mixture
Fried Chicken, Soybean Cake & Hard Tofu :
Boiled chicken pieces
1 to 2 blocks of soybean cakes
3 to 4 blocks of hard tofu
Salt as required
Chicken Rice :
2 cups of rice (I used Basmathi rice)
5 cups of chicken broth (depending on the type of rice that you're using)
1/2 teaspoon of salt
2 pandan leaves
Sambal Penyet :
8 red chilies
5 red bird's eye chilies
5 green bird's eye chilies
3 cloves of garlic
4 shallots
3 cm of shrimp paste
2 tomatoes
A handful of anchovies
1/3 cup of tamarind juice (mix 1 tablespoon of tamarind paste with 1/3 cup of water)
Sugar as required
Salt as required
2 to 3 kaffir lime leaves ( I omit this since I don't have any)
About 1/2 cup of cooking oil
Soup :
Chicken neck and feets if any
1 to 2 cups of water as required
1 bag of soup spices
1/2 tablespoon of soup powder
1/2 teaspoon of white pepper powder
Salt to taste
Soy Sauce Sambal :
2 tablespoons of sambal paste
1/3 cup of sweet soy sauce
Other Ingredients :
Lettuce
Sliced cucumber
White cabbage
Long Beans
Chopped green onion & Chinese celery
INSTRUCTIONS
Onion Paste :
- Blend together shallots, garlic, ginger and candlenuts to a smooth paste.
- Divide the paste into two - one part for the marinade spices and the other is for the chicken broth.
Chicken Broth :
- Bring 2 liters of water to boil in a pot.
- Add in half the the onion paste, chicken stock cube, bruised galangal, salam leaves (if any) and chicken pieces. Stir well.
- Season with salt and boil chicken pieces over medium heat until 3/4 cooked, about 20 minutes.
- After 20 minutes, remove the chicken pieces and keep the broth to make the batter for crunchy bits and to cook the chicken rice and the soup.
Chicken Rice :
- Rinse the rice thoroughly until the water is no longer cloudy.
- Add 5 cups of the chicken broth (adjust the liquid amount depending on the type of rice used), salt and knotted pandan leaves. Stir well.
- Cook the rice as usual.
Marinade Mixture:
- Soak coriander and fennel seeds for 10 to 15 minutes to soften. After that, drain the water and rinse under running tap water.
- Pound or grind the seeds with the turmeric and mix together with half of the onion paste.
- Use marinade mixture to make the batter for the crunchy bits and to marinade the chicken pieces, soybean cake and hard tofu.
Crunchy Bits Batter:
- In a bowl, mix together rice flour, turmeric powder, salt and about half tablespoon of marinade mixture.
- Add chicken broth gradually and stir until you get a smooth consistency with no lumps. The batter should not be too thick or thin, about the consistency of banana fritter's batter.
Fried Chicken, Soybean Cake & Hard Tofu & Crunchy Bits :
- Marinade boiled chicken pieces with some of the marinade mixture and add some salt in a bowl. Cover the bowl and marinade for 1 to 2 hours in the fridge.
- Cut soybean cakes into 3 cm pieces and cut the hard tofu in half into a triangle.
- Marinade soybean cake and hard tofu pieces with the rest of the marinade mixture in another bowl and add some salt. Cover the bowl and marinade for 1 to 2 hours in the fridge.
- Heat a lot of cooking oil in a frying pan.
- Dip the marinated chicken pieces, soybean cake and tofu pieces into the crunchy bits batter and deep fry over medium heat for a few minutes until golden on all sides.
- Transfer fried chicken pieces, soybean cake and tofu pieces into a colander or onto kitchen papers to absorb excess oil.
- Mix the remaining marinade mixture from the chicken, soybean cake and tofu with the excess batter.
- Drop the excess batter into the hot oil with a spoon and fry until golden and crispy.
- Remove the crunchy bits with a slotted spoon and transfer into a colander or onto kitchen papers to absorb any excess oil.
Sambal Penyet :
- Heat about 1/2 cup of cooking oil in a frying pan.
- Fry anchovies over medium low heat until golden and crispy. Remove and pound coarsely. Set aside.
- Using the same oil, fry the chilies, bird's eye chilies, shallots, garlic, tomatoes and shrimp paste for a few minutes until ingredients are soft.
- Remove and place the fried ingredients into a dry blender or food processor. Process into a paste.
- Leave about 2 tablespoons of the cooking oil in the pan and pour in the paste.
- Add tamarind juice, kaffir lime leaves (if using), sugar, salt and coarsely pounded anchovies.
- Cook over medium low heat until you see the oil starts to separate from the sambal paste.
Soup :
- Heat up the remaining chicken broth, add more water if required and chicken feet and neck if any and a bag of soup spices.
- Mix half tablespoon of soup powder and half teaspoon of white pepper powder with some broth then add into the soup.
- Simmer for a few minutes, until the chicken feet and neck are tender.
Soy Sauce Sambal :
- Mix sweet soy sauce with one or two tablespoons of the sambal penyet.
HOW TO SERVE NASI AYAM PENYET :
- Smashed fried chicken pieces with pestle or the back of your knife.
- Serve with the rice, fried soybean cake and tofu, soup, sambal penyet, soy sauce sambal, sliced cucumber, sliced cabbage, long beans, lettuce and the crunchy bits.
- Sprinkle some chopped green onion, Chinese celery and fried shallots into the soup.
- Enjoy!
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VERSI BAHASA MELAYU
RESEPI NASI AYAM PENYET
BAHAN-BAHAN
Pes Bawang :
3 ulas bawang merah
4 ulas bawang putih
2 inci halia
2 biji buah keras
Air untuk mengisar
Stok Ayam :
1/2 ekor ayam (potong 4 atau 6)
2 liter air
Separuh bahagian pes bawang
2 inci lengkuas (ketuk)
2 ke 3 helai daun salam jika ada
Garam secukupnya
1 ketul stok ayam
Bahan Perap :
2 sudu membukit biji ketumbar
1/2 sudu besar jintan manis
2 cm kunyit
Separuh bahagian pes bawang
Adunan Tepung Goreng :
1 cawan tepung beras
1/2 sudu teh serbuk kunyit
1/2 sudu besar bahan perap
Sedikit garam
1 & 1/4 ke 1 & 1/2 cawan stok ayam
Ayam goreng, tempe goreng & tauhu goreng :
Ketulan ayam yang telah direbus
1 ke 2 keping tempe
3 ke 3 keping tauhu keras
Garam secukupnya
Nasi Ayam :
2 cawan beras (saya pakai Basmathi)
5 cawan stok ayam (sesuaikan dengan jenis beras)
1/2 sudu teh garam
2 helai daun pandan
Sambal Penyet :
8 tangkai lada merah
5 tangkai cili padi merah
5 tangkai cili padi hijau
3 ulas bawang putih
4 ulas bawang merah
3 cm belacan
2 biji tomato
Segenggam ikan bilis
1/3 cawan air asam jawa (campur 1 sudu besar pes asam jawa dengan 1/3 cawan air)
Gula secukupnya
Garam secukupnya
2 ke 3 helai daun limau purut ( saya tak letak)
Anggaran 1/2 cawan minyak masak
Sup :
Kaki ayam dan leher ayam jika ada
1 ke 2 cawan air
1 bungkus sup bunjut
1/2 sudu besar rempah sup
1/2 sudu teh serbuk lada sulah
Garam secukupnya
Sambal Kicap :
2 sudu besar pes sambal penyet
1/3 cawan kicap manis
Bahan Lain :
Salad
Hirisan timun
Kobis putih
Kacang panjang
Hirisan daun sup & daun bawang
CARA MEMBUAT
Pes Bawang :
- Kisar halus kesemua bahan kemudian bahagikan kepada dua bahagian, satu bahagian untuk stok ayam dan sebahagian lagi untuk dicampur bersama bahan perap.
Stok Ayam :
- Didihkan air di dalam periuk.
- Masukkan sebahagian pes bawang, daun salam (jika ada), kiub pati ayam, lengkuas dan ketulan ayam. Kacau sebati.
- Perasakan dengan garam dan rebus selama 20 minit, sehingga ketulan ayam 3/4 masak.
- Selepas 20 minit, keluarkan ketulan ayam dan simpan stok ayam untuk memasak nasi, sup dan untuk membuat bancuhan tepung goreng.
Nasi Ayam :
- Basuh bersih 2 cawan beras sehingga airnya jernih dan masukkan ke dalam periuk nasi.
- Tuang 5 cawan stok ayam (atau sesuaikan sukatan stok ayam sesuai dengan jenis beras yang digunakan), tambahkan sedikit garam dan masukkan 2 helai daun pandan yang disimpul. Kacau sebati.
- Masak nasi seperti biasa.
Bahan Perap :
- Rendam biji ketumbar dan jintan manis selama 10 ke 15 minit sehingga lembut. Buang air rendaman dan cuci bersih.
- Tumbuk halus atau kisar biji ketumbar, jintan manis dan kunyit.
- Campurkan bahan tumbuk bersama sebahagian lagi pes bawang. Gunakan bahan perap untuk memerap ayam, tempe, tauhu dan untuk dicampurkan ke dalam adunan tepung goreng.
Adunan Tepung Goreng :
- Di dalam sebuah mangkuk, campur bersama tepung beras, sedikit garam, serbuk kunyit dan anggaran 1/2 sudu besar bahan perap.
- Tuang stok ayam secara berperingkat dan kacau sebati sehingga adunan halus dan tidak berketul. Pastikan adunan tidak terlalu pekat atau cair, pekat adunan lebih kurang seperti adunan untuk pisang goreng.
Ayam Goreng, Tempe & Tauhu Goreng Dan Tepung Goreng :
- Perap ketulan ayam bersama sebahagian bahan perap dan tambahkan sedikit garam. Gaul sebati. Tutup mangkuk dengan cling wrap/ simpan dalam bekas bertutup dan perap selama 1 ke 2 jam di dalam peti sejuk.
- Potong tempe kepada segiempat sama bersaiz 3 cm dan potong tauhu kepada 2 bahagian menjadi bentuk segitiga. Belah dua bahagian tepinya jika tebal.
- Gaul tempe dan tauhu bersama bahan perap dan tambahkan sedikit garam. Tutup mangkuk dengan cling wrap/ simpan dalam bekas bertutup dan perap selama 1 ke 2 jam dalam peti sejuk.
- Panaskan minyak masak secukupnya untuk menggoreng.
- Goreng tempe, tauhu dan ayam dengan api sederhana sehingga keemasan. Angkat dan toskan di dalam penapis atau letak di atas tisu dapur untuk menyerap lebihan minyak.
- Campurkan baki bahan perap dari ayam dan tauhu dan tempe bersama adunan tepung goreng.
- Titiskan adunan tepung goreng ke dalam minyak panas menggunakan sudu dan goreng sehingga rangup dan keemasan.
- Angkat dan toskan.
Sambal Penyet :
- Panaskan anggaran 1/2 cawan minyak masak. Goreng ikan bilis sehingga garing. Angkat dan tumbuk kasar. Ketepikan.
- Menggunakan minyak yang sama, goreng lada merah, cili padi, bawang merah, bawang putih, belacan dan tomato sehingga layu. Keluarkan dan kisar sehingga halus.
- Panaskan 1 ke 2 sudu besar minyak masak yang sama dan masukkan sambal yang telah dikisar.
- Masukkan air asam jawa, perasakan dengan gula dan garam secukupnya dan daun limau purut (jika ada) dan masak sehingga sambal pecah minyak.
Sup :
- Panaskan semula stok ayam. Tambahkan air, sup bunjut, kaki ayam dan leher (jika ada) dan garam.
- Campurkan rempah sup dan serbuk lada sulah bersama sedikit sup dan kacau sebati. Masukkan ke dalam sup.
- Reneh sehingga leher dan kaki ayam empuk.
Sambal Kicap :
- Campurkan kicap manis bersama 1 ke 2 sudu besar sambal penyet. Kacau sebati.
CARA MENGHIDANG NASI AYAM PENYET :
Penyetkan ayam goreng dengan menggunakan lesung batu atau bahagian tepi pisau.
Hidangkan bersama nasi ayam, tempe dan tauhu goreng, sup, sambal penyet, sambal kicap, tepung goreng dan hirisan timun, hirisan kobis putih, kacang panjang yang dipotong pendek dan salad.
Tabur sedikit hirisan daun sup, hirisan daun bawang dan bawang goreng ke dalam mangkuk berisi sup.
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