Entree: Indonesia – Indonesian Muslim Festival Cuisine – Ayam Penyet (Indonesian smashed fried chicken served with fiery sambal and sides like fried tofu, tempeh and rice)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 3 hrs

Total 4 hrs

Ingredients

- 4 bone-in chicken thighs and drumsticks, approx. 6 oz (170 g) each
- 1 cup (240 ml) buttermilk or diluted plain yogurt for marinade
- 1 tsp (5 g) salt for marinade
- 1 tsp (4 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 4 cloves garlic, roughly chopped (about 0.5 oz / 15 g)
- 2 shallots, sliced (about 1 oz / 30 g)
- 1 inch (2.5 cm) piece fresh ginger, sliced (about 0.4 oz / 12 g)
- 1 stalk lemongrass, white part only, bruised and chopped (optional)
- 1 cup (125 g) all-purpose flour for dredging
- 1/2 cup (60 g) cornstarch for dredging
- 1 tsp (5 g) baking powder
- Salt and freshly ground black pepper to taste
- Vegetable oil for deep frying (enough for 2–3 inches / 5–7 cm depth)
- 8 oz (225 g) firm tofu, cut into 8 pieces and fried
- 8 oz (225 g) tempeh, cut into 8 pieces and fried
For the sambal penyet
- 6 red chilies (use fewer for milder heat) about 2–3 oz (60–85 g)
- 4 bird's eye chilies (optional for extra heat) about 0.5–1 oz (15–30 g)
- 4 shallots
- 3 cloves garlic
- 1 tsp (5 g) shrimp paste (terasi, toasted lightly if available) or 1 tsp (5 g) salted shrimp paste
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (15 ml) lime juice
- Salt to taste
Accompaniments
- 2 cups (400 g) steamed jasmine rice
- 1 cucumber, sliced, about 8 oz (225 g)
- Lime wedges for serving

Instructions

1. Combine the buttermilk, 1 tsp salt, turmeric, ground coriander, garlic, shallots, ginger and lemongrass (if using) in a bowl or zip-top bag. Add the chicken pieces, making sure they are submerged. Marinate in the refrigerator at least 1 hour, preferably 3–4 hours.
2. Meanwhile prepare the sambal. In a mortar and pestle or food processor, pound or pulse the red chilies, bird's eye chilies, shallots, garlic and shrimp paste to a coarse paste. Transfer to a bowl, stir in the palm sugar, lime juice and salt to taste. Adjust heat and sweetness, then set aside to let flavors meld.
3. Remove the chicken from the marinade and pat dry with paper towels. In a shallow dish, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt and pepper.
4. Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Dredge each chicken piece in the flour mixture, shaking off excess, and carefully lower into the hot oil. Fry in batches to avoid crowding until golden brown and cooked through, about 10–12 minutes per piece depending on size. Internal temperature should reach 165°F (74°C).
5. While chicken fries, shallow-fry the tofu and tempeh pieces until golden and crisp, about 3–4 minutes per side. Drain on paper towels.
6. To "penyet" (smash) the chicken, briefly press each hot fried piece with the back of a spatula or a pestle on a wooden board just enough to flatten and expose more surface for the sambal. This tenderizes and allows the sambal to cling.
7. Assemble plates with steamed rice, a smashed fried chicken piece, fried tofu and tempeh, cucumber slices and a generous spoonful of sambal on the side. Serve with lime wedges for squeezing over the chicken and sambal.