Ayam Penyet Ria – Smashing Chicken

Posted by Dr Mudah in Chicken, English, Nasi, Rice

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You were searching forPosts relating to “chicken penyet“. See posts relating to your search »« Hide related posts

• Y.R.A. Aspirasa – Awesome Ayam Penyet!
• Sri Bistari Changi Village – Best Ayam Penyet of the East!
• Ayam Penyet Ria – Smashing Chicken
• Ayam Bakar Ojolali – Forgettable Javanese Cuisine
• September 2007 – Post Highlights

following my negative review of » Ayam Bakar Ojolali – Forgettable Javanese Cuisine



http://sparklette.net
>ayam bakar ojolali in lucky plaza, several readers left comments urging me to visit another indonesian eatery located within the same building —

» Ayam Penyet Ria” 

ayam penyet ria is an indonesian restaurant with franchises in jakarta, medan, batam, surabaya and now, singapore. apparently it is so popular, it has opened two outlets in lucky plaza alone, and a couple more across the island. even so, we had to queue for some time before we could be seated. such is the popularity of this place!
the house specialty item was obviously the ayam penyet (”ayam” is “chicken”; “penyet” is “to flatten”). this is an authentic indonesian dish of chicken that is deliberately smashed with a wooden mallet after deep-frying, apparently to loosen the meat from the bone.

Nasi Ayam Penyet (Smashed Fried Chicken with Rice)
Price: $5.50
Dish rating:

the chicken had been deep-fried to a golden yellow and was very crispy on the outside. that’s great, except that it was the driest thing ever! to my utmost disappointment, i had trouble eating it because it was so damn dry!
in all fairness, i might have had really high expectations because of all the hype surrounding ayam penyet ria. but i’m a chicken lover, and i know a good chicken dish when i see one. this one did not make the cut.
additional bits of fried batter had been tossed into the dish for good measure. there were also some greens and a chunk of fried tofu, which were okay.
at the very least i got a real kick out of the chili sauce, which packed such a powerful punch that most of us couldn’t finish it! it was tangy, really spicy, with just a touch of sweetness.
my eyes turned red and my nose was running even as i stole more chili sauce from the plate of the nearest person while reaching for tissue paper. yes, i look bloody unglamorous when eating spicy food, and i totally do not care. that chili sauce was strangely addictive! all things considered, it went very well with the dry chicken.

interestingly, the rice was served on traditional plates with the classic rooster print. i found that pretty charming because such plates are rarely in use these days.
anyway, i highly doubt that i would return to ayam penyet ria. after all, if i want some good ol’ indonesian chicken, i might as well have the best right? and that’s at » Riverside Indonesian BBQ – Best Grilled Ayam of All Time
riverside indonesian bbq in plaza singapura. the chicken there is grilled rather than the deep-fried ayam penyet, which is fine by me.

Ayam Penyet Ria ( Halal certified)
Lucky Plaza
304 Orchard Road
#01-45/46/47 &
#04-25/26 Singapore 238863
(65) 6235 6390 &
(65) 6235 7385
» Ayam Penyet Ria”

Nasi Lemak Recipe (Malaysian Coconut Milk Rice with Anchovies Sambal)

Posted by Dr Mudah in Nasi, Tradisi

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As a self-proclaimed Malaysian home cook, it’s a shame that it took me so long to prepare nasi lemak, the de facto national dish of Malaysia. In my opinion, a truly remarkable nasi lemak is not to be taken lightly; it should fulfill a few requisites: quality, texture, flavors, and, of course, the right ingredients. This past weekend, I finally found the time and dedication to make this legendary dish.
The difference between a good nasi lemak and an exceptionally marvelous nasi lemak lies in the use of pandan leaves/screwpine leaves. Possessing highly fragrant floral smell, these leaves are used abundantly in Malaysian cuisine to infuse rice dishes or desserts with the signature aroma; a nasi lemak will not be a true nasi lemak without their presence. The other main ingredient of nasi lemak is dried anchovies, or known locally by ikan bilis. These little salted fish are used in the sambal.

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As sambal is of the essence when making nasi lemak, I was extremely zealous when preparing it. I shun away from electrical appliances. Nasi lemak deserves better, it deserves to be prepared the traditional way, that is, with mortar and pestle.
I gathered all the ingredients for my rempah (spice paste), patiently and gracefully pounded away just like any traditional Malaysian home cooks do. This very exercise brought back a flood of memories. As a child, I loved observing my grandmother, my mother, and my aunt when they prepared their rempah with batu giling (a flat surfaced granite grinding stone); I would always volunteer to help them with the chore as it was pure fun playing real life masak-masak. As I reminisced back those childhood days in my family’s kitchen, I came to realize that it was probably the beginning of my life-long passion for cooking.
So, here I present you nasi lemak, a truly Rasa Malaysia dish.
Recipe: Nasi Lemak
Ingredients:
Coconut Milk Steamed Rice
2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water
Tamarind Juice
1 cup of water
Tamarind pulp (size of a small ping pong ball)
Sambal Ikan Bilis (Dried anchovies sambal)
1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar
Other ingredients
2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)
Method:

1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
4. Slice the red onion into rings.
5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
6. Heat some oil in a pan and fry the spice paste until fragrant.
7. Add in the onion rings.
8. Add in the ikan bilis and stir well.
9. Add tamarind juice, salt, and sugar.
10. Simmer on low heat until the gravy thickens. Set aside.
11. Clean the small fish, cut them into half and season with salt. Deep fry.
12. Cut the cucumber into slices and then quartered into four small pieces.
13. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
14. Serve with fried fish, cucumber slices, and hard-boiled eggs

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Fettucini Romano

Posted by Dr Mudah in English, Italian

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1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked



Chopped parsley for garnish
Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute. Add the wine and simmer for about 2 minutes. Add the
half−and−half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two
plates, and garnish with some chopped parsley.
Fettucini

Tomato Bruchetta

Posted by Dr Mudah in English, Italian

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1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.

Resepi Nasi Ayam Istimewa

Posted by Dr Mudah in Ayam, Melayu, Nasi

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Resepi Nasi Ayam

Resepi nasi ayam ini terbahagi kepada 4 bahagian iaitu :
1 ) Ayam panggang kicap
2 ) Nasi ayam
3 ) Sup sayuran
4 ) Sambal


Resepi Ayam Panggang Kicap

Bahan-bahan

1 ekor ayam
2 1/2 sudu besar mentega
Garam
Serbuk lada hitam
1 sudu besar kicap pekat
3 sudu besar air

Cara-cara

1 ) Cuci ayam dan toskan airnya.
2 ) Lumur bahagian luar dan dalam ayam dengan serbuk lada hitam dan garam.
3 ) Ratakan kicap pada ayam dan sapukan separuh mentega padanya.
4 ) Letakkan ayam di dalam dulang pemanggang dan tuangkan air ke atasnya.
5 ) Sapukan baki mentega pada ayam.
6 ) Panggang pada suhu 200-260 °C


Resepi Nasi Ayam

Bahan-bahan

3 cawan beras jenis panjang
4 sudu besar marjerin
4 1/2 cawan air
1 helai daun pandan
2 ulas bawang putih - cincang halus
1 1/2 sudu makan bawang - cincang halus
1 sudu teh halia dicincang halus
1 bungkus kecil pati ayam
Garam secukup rasa
2 sudu makan bawang kecil - digoreng

Cara-cara

1 ) Cuci beras dan toskan airnya
2 ) Panaskan marjerin di dalam periuk dan tumis bawang putih, bawang besar dan halia hingga kekuningan.
3 ) Kemudian masukkan daun pandan dan beras. Kacau selama 5 minit.
4 ) Masukkan garam, pati ayam dan air. Tutup periuk dan masak nasi hingga tanak.


Sup Sayuran

Bahan-bahan

2 1/2 cawan kobis dihiris
2 ulas bawang putih - cincang halus
1 bungkus kecil pati ayam
5 cawan air
Garam
Serbuk lada hitam
2 sudu makan minyak
Daun seladeri dan daun bawang dipotong halus untuk ditabur.

Cara-cara

1 ) Tumis bawang putih di dalam periuk hingga kuning.
2 ) Masukkan air, garam, serbuk lada hitam dan pati ayam. Tutup periuk dan biarkan selama beberapa minit.
3 ) Kemudian masukkan kobis dan masak hingga kobis menjadi lembut.
4 ) Tabur daun seladeri dan daun bawang.


Resepi Sambal Untuk Di Hidang Bersama Nasi Ayam

Bahan-bahan

6 batang lada merah
4 keping halia
Garam secukup rasa
4 sudu makan air limau kasturi
Gula secukup rasa
Sedikit air

Cara-cara

1 ) Tumbuk halia dan lada (Jangan terlalu halus)
2 ) Campur bahan yang telah di tumbuk dengan air limau kasturi, garam, gula dan sedikit air.