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Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)

Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Spices and Flavoring

    • 5 cloves garlic, peeled
    • 3 shallots
    • 1 ½ inch piece fresh ginger root, peeled and chopped
    • 1 ½ inch piece galangal, thinly sliced
    • ½ teaspoon ground coriander
    • 🧂 2 teaspoons salt
    • 1 teaspoon shrimp paste
    • ½ teaspoon white sugar
    • 4 tablespoons key lime juice

  • Protein

    • 4 chicken thighs

  • Vegetables and Herbs

    • 🍅 ½ tomato
    • 11 fresh red chile pepper, finely chopped
    • 1 bunch lemon basil (kemangi)
    • 2 salam leaves (substitute with curry leaves)

  • Oils and Liquids

    • 3 teaspoons oil
    • 💧 1 ¼ cups water

STEPS

1

Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt into a mortar and pestle; pound into a paste.

2

Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, about 20 minutes.

3

Heat 2 teaspoons oil in a skillet. Once the chicken is fully boiled, fry the chicken in the skillet until it's golden brown, 5 to 10 minutes.

4

For the sambal, heat 1 teaspoon oil in a skillet over medium heat and cook remaining 2 shallots, tomato, and red chiles for 2 minutes. Move to a mortar and pestle and add lime juice, shrimp paste, 1/2 teaspoon salt, sugar, and lemon basil. Pound everything into a paste.

5

Place the sambal at the bottom of a serving plate and arrange the cooked chicken on top.

NUTRIENTS

Per 1 serving

🔥

558

Calories

  • 39
    Protein
  • 46
    Carbs
  • 27
    Fats

💡 Use fresh ingredients to enhance the authentic flavor of the dish.If you cannot find galangal, you can substitute it with additional ginger, although the flavor will not be exactly the same.Adjust the spice level by reducing the number of red chile peppers.Serve with rice on the side for a complete meal.