Ayam penyet

Ayam Penyet is a traditional Indonesian dish, particularly popular in Javanese culture. The name "Ayam Penyet" translates to "smashed chicken" in English, which refers to the method of preparation where the chicken is marinated, boiled, and then lightly smashed before being deep-fried.

History

The dish originated from East Java, and it has become a staple in Indonesian cuisine. It is commonly served in Indonesian households and is also a popular choice in Indonesian warungs (small family-owned businesses) and restaurants.

Preparation

The chicken used in Ayam Penyet is typically a free-range variety, known for its lean and firm texture. The chicken is marinated in a mixture of spices including turmeric, garlic, candlenut, and coriander, then boiled until it is fully cooked. After boiling, the chicken is lightly smashed to loosen the meat from the bone, hence the name "smashed chicken". The chicken is then deep-fried until it is crispy and golden brown.

The dish is served with a spicy sambal, a type of hot and spicy sauce made from a mixture of chili peppers, shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, and lime juice. The sambal is typically made fresh and served on the side.

Ayam Penyet is usually accompanied by steamed rice, slices of cucumber, fried tofu, and tempeh.

Variations

There are several variations of Ayam Penyet, including Ayam Penyet Sambal Terasi (with shrimp paste sambal), Ayam Penyet Sambal Hijau (with green chili sambal), and Ayam Penyet Sambal Kecap (with sweet soy sauce sambal).

See also

• Indonesian cuisine
• Sambal
• Nasi
• Tempeh

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This article is a stub related to food. You can help WikiMD by expanding it!

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  Ayam penyet
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  Ayam penyet
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  Nasi Timbel Ayam Penyet
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  Nasi Ayam Penyet
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  Indomie Mie goreng Penyetan
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  Ayam penyet keju mozarella