Tested Recipe with Slight Adjustment Adapted from www.azlitamasammanis.com
1 no chicken
Marinate for chicken:
½ tbsp jintan manis (fennel seeds)
½ tbsp jintan putih (cumin seeds)
3 tbsp ketumbar (coriander seeds)
1 tbsp meat curry powder
1 tbsp turmeric powder
½ tbsp white pepper powder
3 cloves garlic
1 tsp salt
3 cups fragrant rice
3 cloves garlic (peeled and thinly sliced)
1 cinnamon stick
4 buah pelage (cardamom pod)
2 pandan leaf (knotted)
1 tbsp butter
A pinch of salt
3 cups of water from cooking chicken
Remaining water from cooking chicken
1 pkt sup bunjut (soup spices)
1 lemongrass (crushed)
1 inch ginger (sliced)
Garnishing: some shredded spring onion & cilantro and fried shallots.
10 bird’s eye chilli (diced)
10 red chilli (diced)
10 shallots (peeled and cut into quarter)
3 cloves garlic (peeled and sliced)
2 tomato (cut into quarter)
2 tbsp toasted belacan
2 tbsp anchovies
2 tbsp light brown sugar or to taste
Some oil for stir-frying
Lime or calamansi
4 pcs bean curd (cut into ½ diagonally)
1 pkt tempeh (cut into bite size)
Some sliced cucumber and tomato
- Cut the chicken into 4 pieces. Wash, rinse a few times, drain and set aside.
- Bring a pot of water to boil. Add in the chicken pieces and cook until half cook. Remove, drain and set aside.
- Keep the water from cooking chicken for later use: chicken rice and soup.
- Dry-fry the fennel seeds, cumin seeds and coriander seeds in a pan without oil until fragrant.
- Add in the dry-fry spices together with the remaining ingredients for the marinade into a blender plus a little bit of water and blend until smooth and well incorporated.
- Remove the blended spices and spread it evenly on top of chicken pieces prepare in step 2.
- Leave the marinated chicken in the fridge for overnight.
- Use the remaining blended spices to marinate the bean curd and tempeh and put it in a separate container in the fridge.
- Chicken rice: wash and rinse the rice a few times, drain and set aside.
- Heat up a pan with 1 tbsp of butter, once the butter melted, saute the sliced garlic, cinnamon stick, cardamom pod, star anise and pandan leaf until aromatic.
- Add in rice, pour in 3 cups of water from step 2 and add a pinch of salt.
- Transfer to the rice cooker and cook as normal.
- Soup: pour the remaining water from step 2 into a soup pot. Bring to a boil. Add in lemongrass, ginger and soup spices. Bring to a boil again. Season with salt. Scoop into individual soup bowl, garnish with some shredded spring onion & cilantro and fried shallot.
- Sambal Penyet: heat up some oil in a pan and stir-fry the anchovies until crispy, remove, drain on paper towel to absorb excessive oil and set aside.
- Use the remaining oil to stir-fry the bird’s eye chilli, red chilli, garlic, shallot and tomato until soft, dish out and leave to cool. Add into blended together with the fried anchovies and toasted belacan. Blend until smooth and well incorporated.
- Heat up some oil, stir-fry the sambal paste until aromatic.
- Season with light brown sugar and salt to taste.
- Squeeze in lime or calamansi juice before serve.
- Heat up a wok with adequate oil for deep-frying.
- Deep fry the bean curd and tempeh separately until golden brown. Dish out, drain on paper towel to absorb excessive oil and set aside.
- Heat up the oil again and deep-fry the marinated chicken until golden brown. Dish out, drain on paper towel to absorb excessive oil.
- To serve: scoop the chicken rice into a rice bowl and invert on a serving platter. Arrange it neatly with 1 pc of ayam penyet, 2 pcs of fried bean curd, 2 pcs of fried tempeh, some sambal penyet and garnish with some cucumber and tomato slices. Serve together with soup prepared in step no.13.