CHICKEN CRUSH RECIPE
1 chicken - cut into 8 pieces, boil for 10 minutes and drain (save the chicken broth to make soup) - just use this water to cook nasik
½ tablespoon Cumin – fry without oil until fragrant
½ tablespoon White Cumin – fry without oil until fragrant
3 tablespoons Coriander Seeds - fry without oil until fragrant
1 tablespoon of Chicken Curry Powder
1 tablespoon Turmeric Powder
½ tablespoon of White Pepper Powder
3 cloves of garlic
1cm Ginger
A little water
1 teaspoon Salt
Cooking oil for frying.
For Sambal:
A little cooking oil
10 red chilies (add more if you want it to be more spicy)
10 chilies rice
10 small/red onions, sliced
3 cloves of garlic, sliced
5 tomatoes, cut into 4
5 cm Belacan
2 spoons of Anchovies - add a little more
3 spoons of brown sugar/to taste
For Rice:
3 cups of washed and drained rice
3 cloves of garlic
one stick of cinnamon
4 cardamom seeds
2 star anise flowers
a little butter
salt
chicken/meat essence cubes
6 cups of chicken broth (saved)
How to do this:
Ayampenyet For Chicken Penyet
Add all ingredients (except cooking oil) in a blender, grind until smooth.
Spread the ground ingredients on the chicken and marinate overnight.
(Save the excess ground ingredients for frying tempeh and tofu.) - no tofu/tempeh. Don't do it.
After marinating overnight, roll in rice flour.
Heat oil and fry until crisp.
Sambal_ayam_penyet For Sambal
Heat the oil. Fry anchovies until crisp/crisp. Remove and set aside.
Fry belacan for a while. Remove and set aside.
Add red onion, garlic and chili. Once wilted, add the tomatoes. Mix well and turn off the heat. Remove and set aside.
Cool all the fried ingredients to room temperature.
Put everything in a blender or mortar. Grind or mash until semi-fine.
Add all the mashed ingredients to the pot and heat.
Add brown sugar and mix well.
The best sambal taste