Nasi Ayam Penyet

31 Aug

I had fun cooking with my mom over the weekend and learned new methods to cook from her. In a way, she’s my Master Chef and we both tweaked our recipes to come up with this version. But honestly speaking, I still prefer her smashed chicken (ayam penyet) as compared to mine.

It took us almost three hours to prepare this dish but it was all good. Best to be served while the rice and chicken are still warm. The taste of the soup when infused with the smouldering hot sambal mixed with rice just made the efforts seem all worthwhile 🙂

Let me present to you, Nasi Ayam Penyet!


For chicken

  • 6 large chicken legs, deboned
  • 2 stalks lemon grass, crushed
  • 2 bay leaves (daun salam)
  • 1 tablespoon coriander seeds (ketumbar)
  • 1/2 teaspoon ground cumin (jintan manis)
  • 2 tablespoon thick coconut milk
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoon cooking oil

Spices to be grinded

  • 120 gm galangal (lengkuas), peeled and sliced
  • 1 red chilli, seeded
  • 2 cm knob turmeric (kunyit basah)
  • 4 slices ginger
  • 3 garlic cloves
  • 3 candlenuts (buah keras)

For sambal

  • 6 fresh hot red chillis
  • 25 – 30 red chilli padis
  • 7 shallot
  • 3 garlic cloves
  • 4 cm belacan
  • ½ – 1 tablespoon gula Melaka
  • 2 medium tomatoes

For soup

  • 5 shallots
  • 3 garlic cloves
  • Ground white pepper
  • 1 Knorr or Maggi chicken stock cube
  • 6 – 8 cups water

For rice

  • 4 cups rice
  • 1 stalk lemon grass, smashed
  • 4 cm ginger, smashed
  • 2 Knorr or Maggi chicken stock cubes
  • 4 screwpine leaves (daun pandan)
  • Chicken fats ie. skin


Prepare chicken

Fry coriander seeds over slow fire till fragrant then grind coarsely. Wash chicken and drain well. Prick chicken all over with a fork. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid. Grill or roast chicken on high heat, 250 degrees Celsius until golden brown on both sides. Or you can always deep-fry the chicken.

Prepare soup

Cook shallots and garlic with oil over moderate heat, stirring gently for a few minutes. Add white pepper and chicken stock cube, stirring for 1 minute. Add water, stirring gently until it boils. Garnish with freshly chopped spring onions.

Make rice

Wash rice under cold running water until water runs clear and drain well. Add the rest of the ingredients and water; leave it in the rice cooker until it cooks.

Make sambal while rice is cooking

Fry oil in a pan and add all the ingredients except for tomatoes. Stir-fry for a few minutes till fragrant. Pulse chili-sauce ingredients to a coarse paste in mini food processor. Now, stir-fry the tomatoes and once cooled, add those to the food processor. Stir-fry the coarse paste in the same pan and add sugar, salt and MSG to taste. Put aside.

Assemble dishes

Serve the rice with some salad, fried tempeh and beancurd. Smash the chicken and add the sambal by the side. Serve a plate of nasi ayam penyet with an individual bowl of soup.

Enjoy the process of cooking this dish. Once you savour it, you will most definitely go for a second round and perhaps a third 😉

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