Welcome back, Raffies!
Back in the Netherlands and the weather is almost as nice as in Italy.
So I jumped on my bike and I went shopping for Ayam Penyet Pedas, a typical dish for Brunei.
Ayam Penyet is typical for East Javanese cuisine, but also very common in Brunei. Chicken, accompanied with homemade sambal and roti turned out to be awesome.
After marinating the meat for a few hours, the preparation was quick and easy. Accompanied with roti, the flavour was delicious, fresh and spicy. Loved it!
If you would like to try this dish at home, this is one of the recipes I have used.
4 chicken thighs
5 cloves of garlic
2 cm ginger, peeled and minced
2 cm galangal, minced
1 tsp coriander, ground
2 tsp salt
1.5 cups water
2 salam leaves (alternatively curry leaves)
3 tbsp vegetable oil
1 small tomato
11 fresh chilies, chopped
4 tbsp lime juice
1 tsp shrimp paste
1/2 tsp sugar
1 bunch lemon basil
Combine garlic, 1 shallot, ginger, galangal, coriander, 1.5 tsp salt in a mortar and pound into a paste. If you don’t have a mortar, a mixer or food processor might also work.
Put the chicken, the paste, the salam and the water in a wok and bring to a boil. Reduce the heat and let it simmer until the chicken is cooked. This will take approximately 20-30 minutes.
Now heat 2 tbsp of oil in another wok or a skillet and fry the chicken until crispy and brown.
Proceed making the sambal. Heat the last 1 tbsp of oil in a skillet and cook the chopped shallots, tomato and chilies for a few minutes. Put into your mortar or food processor and pound them. Add the lime juice, the shrimp paste, 1/2 tsp salt, sugar and lemon basil. Work it into a paste.
Put the sambal on a serving plate and the chicken on top of it. Serve with rice or Roti.
Do you like spicy foods? Let me know in the comments below.