Ayam Penyet

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4 chicken thighs

1/4 tsp white pepper powder

1 tsp of salt

1 tbsp of coriander powder

1 tsp of turmeric powder

Cooking oil


Directions for Whole Wheat Banana Muffins

10 long red chili

2 chili padi

1/2 tsp of belacan

1/2 tomato

1 tbsp of sugar

1 tsp of vinegar

Pinch of salt

1 tbsp of cooking oil



Directions for Ayam Penyet

  1. Place the pepper, salt, coriander, turmeric, in a small bowl and mix them. Rub the mixture on the chicken all over. Cover and refrigerate overnight.
  2. Boil 1 cup of water in a pot. Put in the chicken, lower the heat to medium, cover and let it cook with the lid on until the water is almost dry. Cool the chicken before frying.
  3. Heat some oil in a wok. Add in chicken and fry until crispy and dry. Remove from the wok and drain the oil with paper towels. Serve immediately with rice and sambal
  4. For the sambal: Place all the ingredients in the food processor and mix into a coarse paste. Heat 1 tbsp of oil in a pan at medium high and add in the sambal. Cook until it comes to a boil and then turn off the heat. Let it cool down before serving. Store in a jar for up to one week.