Smash Chicken Rice (Nasi Ayam Penyek)

Assalamualaikum and hello everyone.

In most shopping mall now in Kuala Lumpur we can find a Nasi Ayam Penyek outlet or loosely translated as Smash Chicken Rice.Smash Chicken Rice or Nasi Ayam Penyek is of Indonesian origin. A friend gave me the recipe recently and so I am sharing it with you. The recipe consists of the rice, the chicken, the tofu and tempe or fermented soya bean, the soup and the chilli sauce.

The rice and the soup are my own version.

I supposed there are many ways of cooking this Ayam Penyek. Maybe in future I could find a really good one. For now I think this is quite good. So hope you will try this.

And here's the recipe.

Smash Chicken Rice (Nasi Ayam Penyek)

THE RICE

Ingredients:

3 cups Basmathi rice or any white rice (soak for 1 hour and drain)

3 cups chicken stock

1.5 cup evaporated milk

1/2 cup butter

1in. ginger (pounded)

2 pandan leaf(screw pine)

spices:

2 cloves garlic (pounded)

1 big onion slice

1 tsp cloves

1 tsp cardamom

2 stick cinnamon

1 star anise

Method:

1) Wash and drain the rice. Place in a pot with the pandan leaf.

2) In a deep pan, heat the butter and fry the onion,garlic,ginger and the spices.

3) Fry until brown

4) Add the chicken stock and the evaporated milk.

5) Add salt to taste.

6) Pour the mixture into the rice. Stir well.

7) Cover the pot with foil. Place the lid.

8) Cook the rice in the rice cooker.

7) When the rice is cook, stir the rice.

8) Put the rice on warm for furwe{1 gDzmCb# 

Ready to serve.Garnish with fried shallots

THE CHICKEN

Ingredients:

1 chicken (cut into 4, boil.Keep the stock for rice and soup)

1 big onion (blend with half cup of water)

3 garlic (pounded/grated)

3 in. ginger (grated/pounded)

1 tbs chicken curry powder

some rice flour

enough oil for frying

salt to taste

spicesL

1 tbs black peppercorn (grind)

1 tbs fennel (roasted,grind)

1 tbs cumin (roasted,grind)

3 tbs coriander seeds (roasted,grind)

Method:

1) Place the boiled chicken in a bowl.Add all the spices,onion,garlic,ginger and curry powder. Marinate for few hours.

2) Coat the chicken with the rice flour.

3) Fry until brown.

4) Smash the chicken with a stone pounder or the side of a chopper.

5) Cut the chicken and place in a plate to serve.

THE TOFU AND TEMPE(FERMENTED SOYA BEANS)

Ingredients:

3 pcs. of tofu cut into four

1 pc of tempe slice thinly

enough oil for frying

Method:

1) Use the ingredients for marinating the chicken to marinate the tofu and tempe

2) Coat the tofu and tempe with rice flour and fry until brown.

3) Serve.

THE SOUP

Ingredients:

3 pcs. Japanese egg tofu

3 pcs dried tofu

3 tbs mixed frozen vegetables

1 cup glass noodles (cut and soak in boiling water)

1 piece dried sheet bean curd (break into small pieces and soak in boiling water)

3 cloves garlic (pounded)

1 in ginger(pounded)

2 tbs soya bean paste

1 tbs oil

1 litre chicken stock

some spring onion for garnishing

Method:

1) Heat oil and fry the ginger,garlic and soya bean paste for few minutes.

2) Add the chicken stock.

3) Add dried tofu,mixed veges,glass noodles,dried bean curd and bring to boil.

4) Add the egg tofu and let it boil.

5) Salt to taste.Serve and garnish with spring onion.

THE CHILLI SAUCE

Ingredients:

6 pcs. fresh chilli (remove seeds)

1 big onion ( cut into 4)

1 tomato ( cut into 4)

6 pcs. garlic 

1/2 cup sugar

juice from 2 lime

1 tbs shrimp paste

salt to taste

oil for frying

Method:

1) Fry the chillies,onion,tomato and garlic.

2) In a blender place the chillies,onion,garlic,shrimp paste,lime juice,sugar and salt.

3) Adjust the taste and ready to serve.