Entree: Christmas Island – Ayam Penyet (Crispy smashed fried chicken served with spicy sambal, fried tofu and tempeh, and steamed rice)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 1 cup (240 ml) buttermilk or plain yogurt for marinade
- 3 tbsp (45 ml) vegetable oil for marinade
- 1 tbsp (9 g) ground turmeric
- 1 tbsp (9 g) ground coriander
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) black pepper
- 1 cup (120 g) all-purpose flour for dusting
- 2 cups (480 ml) vegetable oil for shallow frying (adjust as needed)
- 2 cloves (about 10 g) garlic, crushed
- 2 shallots, thinly sliced
- 1 cucumber, sliced (for serving)
- 2 cups (400 g) cooked jasmine rice, for serving

Sambal penyet
- 6–8 red bird's eye or cayenne chilies, stemmed (adjust for heat)
- 3 red chilies (milder), stemmed
- 4 shallots
- 3 cloves (about 15 g) garlic
- 1 small ripe tomato, quartered
- 1 tsp (5 g) shrimp paste (terasi), toasted if available
- 1 tsp (5 g) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice or tamarind water
- 2 tbsp (30 ml) vegetable oil for sautéing
- Salt to taste

Fried tofu & tempeh
- 8 oz (225 g) firm tofu, drained and cut into 8 pieces
- 8 oz (225 g) tempeh, sliced into 1/4-inch (6 mm) pieces
- 1/4 cup (30 g) all-purpose flour for dusting
- Oil from above for frying

Instructions

1. Combine buttermilk, 3 tbsp oil, turmeric, ground coriander, salt and pepper in a bowl. Add chicken thighs, coat well, and marinate 30 minutes to 2 hours in refrigerator.
2. Meanwhile prepare sambal: toast shrimp paste briefly in a dry pan if using. In a mortar and pestle or blender, pound/blend chilies, shallots, garlic, tomato, toasted shrimp paste and palm sugar until a coarse paste forms.
3. Heat 2 tbsp oil in a small skillet over medium heat, fry the sambal paste 3–4 minutes until fragrant, then add lime juice or tamarind water and a pinch of salt. Taste and adjust sweetness, salt or acidity; set aside.
4. Remove chicken from marinade and lightly dredge in 1 cup flour to coat. Heat 2 cups oil in a deep skillet or wok over medium-high heat to 330–350°F (165–175°C). Fry chicken in batches until golden and cooked through, about 10–12 minutes depending on thickness. Drain on paper towels.
5. While chicken rests, lightly dust tofu and tempeh with 1/4 cup flour and fry until golden and crisp, about 3–5 minutes. Drain on paper towels.
6. To serve traditionally, place a fried chicken thigh on a wooden board or plate and use a pestle or the flat side of a heavy spoon to press/smash the chicken lightly so the meat loosens and becomes tender (do not pulverize). Arrange tofu, tempeh, cucumber and steamed rice alongside. Spoon sambal on the side or over the chicken.
7. Serve hot. Extra sambal can be warmed and served with lime wedges.