Ayam/Fish Penyet

ayam penyet
Ayam Penyet
Fish Penyet.jpg

8 chicken legs – washed and trimmed off excess fats

4 shallots – sliced finely
2 cloves garlics – sliced finely
2 stalks lemongrass – bruised
250 ml thick coconut milk
1 Maggi Chicken cube
2 tbsp gula melaka
1 tsp salt
1 cinnamon stick
2 pieces each : cloves, star anise and cardamons
1500 ml water

1/2 cucumber – sliced
Tomato – sliced
Cabbage – tear coarsely
Tau kua – deep fry and quartered
Sambal tomato

Blended Ingredients
3 cloves garlics
5 shallots
11/2 tsp cumin powder
11/2 ts fennel powder
1 tbsp coriander powder
2 stalks lemongrass
2 inch galangal
2 inch turmeric
1 tbsp peppercorn
2 inch ginger

100 g rice flour
80 g tempura flour
2 eggs white
500 ml broth water
2 tsp salt

1) Bring broth ingredients to a boil in a pot. Saute blended ingredients until fragrant and add to the broth. Stir to mix evenly and simmer over low heat for 3 minutes. Add chicken legs and boil for 20 minutes.
2) Off heat, covered and leave the chicken legs in broth until completely cooled. Take out chicken legs and set aside.
3) Prepare batter by using the broth that was sieved. Marinate chicken legs with batter until ready to fry.
4) Deep fry over low medium heat and drain on paper towel. Use a meat mallet to pound the fried chicken and serve with rice, cabbage soup, sambal tomato  and garnish with cucumber, cabbage, tomato and tau kua.

For Fish Set
4 small black pomfret – cleaned
1 tsp turmeric powder
1 tsp salt
1 tsp chilli powder
1 tsp tamarind paste
1 tbsp minced garlic & shallots
1 tbsp corn flour

Marinade fish with all the spices for 6 hours.
Deep fry till crispy.


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