Recipe
Ingredient A
Coriander Seeds - 1 Tbsp
Cumin Seeds - 1 Tbsp
Sliced Galangal - 30g
Sliced Turmeric - 20g
Sliced Ginger - 30g
Shallots - 8pcs
Garlic - 3 cloves
Water - 50ml
Ingredient B
Water - 1 liter
Smashed Lemongrass - 3 stalks
Bay Leaves - 3 pcs
Salt - 1 ½ tbsp
Sugar - 1 tbsp
Chicken Thigh - 3 pcs
Sambal Ayam Penyet
Chopped Red Chilies - 2 pcs
Bird's Eye Chilies - 4 pcs
Red Onion - 1 pc
Tomato - 1 pc
Garlic - 2 pcs
Belacan - 30g
Oil - 4 Tbsp
Salt - 1 Tsp
Sugar - 1 Tbsp
Lime Juice - 1 Tbsp
Other Side Dishes
Fried Tofu
Fried Tempeh
Cucumber slices
Rice
Instructions
1) Toast coriander & cumin seeds till fragrant.
2) Blend all ingredient A into smooth paste.
3) Pour mixture into boiling water. Add ingredient B (except chicken thigh) bring to boil for 10 minutes. Then add in chicken thigh. Turn to medium low and cook for 15 minutes. Strain and set aside.
4) Prepare sambal. Preheat 2 tbsp oil, add in onion and garlic. Stir fry till fragrant. Then add in chilies, tomato and belacan. Stir fry for another 10 minutes. Remove and let cool.
5) Pour all ingredients into blender. Add some oil, blend into smooth paste.
6) Heat some oil in the wok, stir fry chili paste until darker shade. Season with salt, sugar and lime juice.
7) Deep fry chicken until golden brown.
8) Serve chicken with rice, fried tofu, fried tempeh and cucumber.
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