You will need to visit a speciality Asian grocery store to obtain some of the ingredients for Ayam Penyet (Penyet Chicken), an intensely spicy Indonesian meal that will leave your tongue burning.
Materials:
- Five garlic cloves, peeled and separated
- Three shallots, separated
- One and a half inches of freshly peeled and chopped ginger root
- One ½-inch galangal piece, thinly sliced
- Half a teaspoon of coriander, ground
- Two tablespoons of salt, separated
- Four thighs of chicken
- One and a half cups water
- Two curry leaves in place of salam leaves
- Three teaspoons of oil, separated or as required
- Half a tomato
- 11 Finely sliced fresh red chilli pepper
- Key lime juice (four tablespoons), or to taste
- One teaspoon of prawn paste
- Half a teaspoon of white sugar
- One bunch of kemangi, or lemon basil
Instructions:
- In a mortar and pestle, combine the garlic, ginger, galangal, coriander, 1 shallot, and 1 1/2 teaspoons salt; pound until a mixture forms.
- In a pot, combine the chicken, water, salam leaves, and garlic paste. Bring to a boil, lower the heat, and simmer for about 20 minutes, or until the chicken is cooked through.
- In the meantime, warm up two teaspoons of oil in a skillet. After the chicken has finished boiling, cook it in a skillet for 5 to 10 minutes, or until golden brown.
- Heat 1 teaspoon of oil in a skillet over medium heat and saute the remaining 2 shallots, tomato, and red chillies for 2 minutes to make the sambal (chilli sauce). Add the lime juice, prawn paste, sugar, lemon basil and half a teaspoon of salt to a mortar and pestle. Everything should be pounded into a paste.
- On a serving platter, arrange the chicken on top of the sambal (chile sauce) at the bottom.
