AYAM PENYET PLATTER

السلام عليكم
Peace be upon you

I do love ayam penyet since I visited Wong Solo restaurant in Shah Alam few months back. The chicken was so tender, juicy inside and crispy at the outside. Since I'm craving for the juicy, tender and crispy ayam penyet and it's kinda difficult to find it (some place, their chicken too dry and the taste no so good) except Wong Solo, I made it on last Saturday. And the result was awesome! I got tender, juicy and crispy chicken! But I forgot about Terung Berlada .. :( I cooked Kangkung Belacan instead.

 

Ingredients

Fried Chicken

1. 1 whole chicken and cut it to 6 portions

2. 2 tbsp fennel seeds *

3. 2 tbsp cumin seeds *

4. 3 tbsp corinder seeds *

5. 1 tbsp tumeric powder (nak taruk yang hidup pun takpe) *

6. 5 shallots (pounded) *

7. 5 cm ginger (thinly sliced) *

8. 5 cm galangal (thinly sliced) *

9. Water to boil

9. Salt to taste *

10. Vegetable Oil (Enough to deep fried the chicken)

11. 1 stalk lemongrass (crushed) *

 (I tak taruk curry powder and white pepper)

 Sambal

1. 7 red chillies 

2. 3 clove garlics

3. 2 shallots

4. Salt to taste

5. Sugar to taste

(I tak taruk belacan nor cili padi)

6. Vegetable oil

7. 1 cup of water

Rice

1. 2 cup of rice (depend on you)

2. Water (depend on you rice)

3. 4 tbsp butter

4. 2 stalks of lemongrass (crushed)

5. Salt to taste

6. 5 clove garlics (pounded)

7. 3 cm ginger (pounded)

Chicken Soup

1. 2 shallots (pounded) *

2. 1 clove garlic (pounded) *

3. 1 cm ginger (pounded) *

4. 2 tbsp vegetable oil

5. 1 cinnamom stick *

6. 1 star anise *

7. 3-4 cup of water

8. Chicken bone

9. Salt to taste

Method

Chicken

1. Clean the chicken and drain the excess water. Mean while, toast the fennel, cumin and coriander seeds till fragrance and pound it (but do not turn it to powder).

2. Boil the water in a big pot, add in the chicken and * ingredients (tinggalkan sikit fennel, cumin and coriander seeds for coating) for 15 - 20 minutes. Drain the water and coat the cooked chicken with leftover spices.

3. Heat oil in a medium pot at medium heat. Make sure the oil hot enough before you place the chicken in it to deep fried. Deep fried the chicken till brown and normally it just took 5-10 minutes to brown. Do not overcook to get juicy chicken.

Sambal

1. Grind all the ingredients except sugar, salt and oil.

2. Heat oil in a medium sauce pan. Pour the grinded ingredients and simmer till the water absorbed. Add in the salt and sugar and simmer again till the sambal turn into paste.

Rice

1. Clean the rice and drain the excess water.

2. Melt butter in the rice cooker. Add in garlic, ginger and lemongrass and cook till brown or fragrance.

3. Add in the rice and mix them well. Pour in the water and leave it till the rice is ready to serve.

Chicken Soup

1. Heat oil in a medium sauce pan. Add in * ingredients and cook till fragrance. Add in the chicken bone, cook for 5-10 minutes and pour in the water.

2. Add in salt and boil for 20 minutes.


Serve with fried tofu, fried tempe, cucumber and kangkung belacan.

1. Note : Nak rebus ayam dengan santan pun boleh and lagi sedap.

 Selamat mencuba!

Love,

Honey

NASI LEMAK & AYAM SAMBAL

Salam.

Kesian kat kawan I sorang yang jauh nun di Brunei tu. Dia dah request laaaaama dah resepi untuk ayam masak sambal ni and baru ni lah berkesempatan nak update. Sebut pasal ayam kan, semalam I buat butter chicken for iftar. Punya lah sedap tekak I ni makan. Lepas makan minum pulak air sirap bandung, slurrrppp!!! Dap dap dap! Rupanya lagi sedap sirap bandung tu di bancuh guna susu sejat (susu cair) berbanding susu pekat. Susu sejat tu I guna untuk butter chicken, jadi ada lebih lagi separuh. Sayang la pulak coz kalau simpan dalam fridge pun ntah bila nak guna pastu terus susu tu basi. Pastu dapat pulak idea buat sirap bandung. Sedapnye la hai.. Alhamdulillah.

Ha kau! Meriah betul nasi lemak platter I ni.. Macam-macam adaaaaaa.. (mcm pokcik iklan astro tu).

 AYAM SAMBAL

Bahan - bahan

1. 6 ketul bahagian ayam (ayam yang di potong 12, jadi separuh daripada ayam lah)
2. 8-10 sudu besar cili kering yang di kisar (kisar dengan bawang merah, bawang putih dan belacan)
3. 1 sudu kecil asam jawa extra adabi
4. Garam secukupnya
5. 1/2 sudu kecil serbuk perasa (tak payah banyak-banyak! kang botak kepala)
6. Air secukupnya
7. 1/2 cawan minyak masak
8. 1 sudu besar gula
9. 1 batang serai (di ketuk - crushed)
10. 2 sudu kecil serbuk kunyit (untuk perapan ayam)
11. 1 sudu kecil garam (untuk perapan ayam)
12. Minyak masak secukupnya untuk menggoreng (ayam)
13. Bawang besar untuk hiasan.

Cara - cara

1. Lumurkan ayam dengan garam dan serbuk kunyit. Apabila minyak panas, goreng ayam separuh masak dan ketepikan.

2. Panaskan minyak dalam kuali. Tumiskan cili kisar dan serai sehingga garing dan naik bau. Masukkan dua cawan air ke dalam sambal dan kacau hingga sebati . Masukkan garam, asam jawa dan serbuk perasa ke dalam sambal dan biarkan mendidih.

3. Setelah sambal mendidih dan hampir kering, masukkan lagi 1/2 cawan air dan biarkan mendidih lagi sekali. Setelah mendidih, masukkan gula dan kacau sebati. Kemudian masukkan ayam yang telah di goreng tadi dan juga bawang besar yang di potong bulat.

4. Kacau sebati dan masak hingga sambal agak kering sedikit dan bawang besar tadi layu. Suaikan rasa dan sedia di hidang.


NASI LEMAK

Bahan-bahan

1. Beras (I guna beras Jasmine Super 5-I tak bagi anggaran sebab ukuran 'pot' kita lain-lain)
2. Santan (Pun I tak bagi anggaran sebab tak tau beras you all banyak mana)
3. 1 inci halia di hiris halus
4. 2-3 ketul bunga lawang
5. 1 batang kulit kayu manis
6. 1-2 sudu kecil garam
7. 1-2 helai daun pandan (di ikat atau di simpul)

Cara-cara

1. Cuci beras hingga bersih. Masukkan santan, halia, bunga lawang, kulit kayu manis, garam dan daun pandan.

2. Tekan la button rice cooker tu and tunggu sampai masak hehehehehe

Note :
1. Kenapa I guna beras Jasmine? Sebab........................... dapat supply free! My bro in law keje kat Jasmine sebab tu kita orang sekeluarga makan beras Jasmine. Tak kisah beras apa pun boleh tapi kalau you all guna beras ni santan tu lebih sikit dari ukuran beras. Kalau masak biasa pun macam tu jugak sebab beras ni akan keras kalau air sama dengan ukuran beras.

2. Kalau masak nasi lemak guna rice cooker you all kena kacau masa dia mendidih and masa nasi hampir masak. If not nasi tu masak tak cukup rata and jadi nasi antah.

Cantik je nasi dia tu kan?

Ha... sebelah ayam tu sambal paru. Sama je cara nak buatnye cuma lebihkan gula sikit je. Walaupun camera handphone je ku pakai, tetapi gambarnya tetap memuaskan hati! :)

Selamat mencuba you all.

Love,
Honey.