Ayam Penyet. A Flattened Indonesian Chicken Recipe
- Mr. H. wondered if I am being too politically correct in my writing. Maybe I should remember to let myself flow more.
- It has been decided on my own behalf that as from now I will be abstaining, prohibiting, as much as possible in writing the word delicious in my posts. This is because, unless stated otherwise, what I post here is delicious… considered so by myself anyway. So there is no reason to repeat this word all the time as if I were reviewing my own cooking. Does that make sense?
With that stated, here is Indonesian ayam penyet the recipe.
Ayam means chicken. Penyet means flattened, squashed. It is literally a flattened chicken recipe, and it really is a squashed chicken recipe.
However, ayam penyet is a little more than just that. The cooking process has three basic steps. First: cook the chicken in it’s amazing blend of spices and grated coconut. If possible cook it 24 hours beforehand so the flavours can mix together better. Second: once its cooked you hit it on a flat mortar to flatten it and, I suppose, make it more tender. Third: re-cook the chicken.
Oh, there is one more step. Fourth: eat and enjoy!
As I hinted in my last post, I had a couple of Indonesian recipes lined up. These were made this summer with my mum and a lovely (Indonesian) friend of ours, Santi. Even though I love these dishes and was very excited to post them, I had to learn what some of the ingredients are called. Luckily with this ayam penyet Santi had made some notes of the recipe. In Indonesian. So I photographed it so I could have cheat sheet.
1kg chicken – cut into pieces
1 1/2 cup coconut – grated
3 cloves garlic
1 bunch coriander seeds
1/2 tablespoon brown sugar
lemon kaffir leaves
1 tablespoon coconut oil
Grind the onion, garlic, coriander, black pepper, salt and brown sugar in a mortar. Heat the coconut oil in a big pan. Cook the chicken for a few minutes on medium heat. Add the coconut and the mixture obtained in the mortar. Cook for 5 minutes. Add some lemongrass, bay leaves and lemon kaffir leaves.
Once it’s cook, let it cool, or for 24 hours if you did it in advance.
Once cool, take each piece of chicken and squash it on the mortar.
Put all the chicken back in the pan and re-cook without re-adding any additional oil until the coconut is dry.
Enjoy your meal!