kronologi kgiatan sebelumnya >>>
- bangun pagi-pagi
- pergi seminar
- ngikutin seminar sesi pertama
- snack time ... ( ada apel, air mineral, popcorn, + kcang ***** 1 bulan lgi exp. )
- ngikutin seminar sesi kedua ( ampe nangis" nih ... sedih, mnyentuh banget )
- pulang .... lapeeeer ... ^_^
so , cari tempat makan dulu ,, baru back to home...
rencana pertama mau makan di rumah makan fathoni (closed) , kedua mampir di KFC (kehabisan ayam) n' tempat ketiga dan terakhir tibalah kami di TKP.
WONG SOLO ...
menu : ayam bakar ,, tet ,,, tak terlalu suka
lele bakar/goreng,, tet ,,,, juga tak suka
ayam goreng ,, hmmm ,,, suka sih.. tapi nasinya nasi uduk .. terpaksa deh di diskualifikasi ..
dan pilihan tekhir jatuh pada ... jreng ... jreng .. jreng ... ayam penyet ...
pandangan pertama aneh liatnya .. tapi, waktu masuk dimulut .. hmmm... kalo kata pak bondan sih
"mak nyusss" ...
inilah cerita ku dengan ayam penyet .. ^_^
berdasarkan cerita ini maka, saya, anak dari orang tua saya berikrar untuk mencari dan harus menemukan resep dari menu ayam penyet tersebut. dan alhamdullilah sesuatu ... saya nemuin resepnya dari Om Google .
sehingga dengan senag hati saya copas tu resep di sini ..
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AYAM PENYET
Ayam penyet is traditional Indonesian fried chicken which is originates from East Java. Penyet in Javanese dialect literally means flattened or smashed, which is referring to its cooking process and presentation where the marinated chicken is smashed or flattened with a wooden mallet after deep frying, to loosen meat from the bone. Traditionally, ayam penyet is served in the wooden bowl or mortar with sambal (chili sauce), tofu, tempeh (tempe), vegetables garnishes and crispy batter topping.
Ingredients
1 medium size of whole chicken, cut into 4 pieces
4 cups water
5 salam leaves (Indonesian bay leaves)
1 tbsp salt
3 lemon grass, only the white part, crushed
1 cucumber, sliced
3 cabbage leaves, sliced
Spice paste:
4 cloves garlic
5 shallots
5 kemiri (candlenuts)
1/2 tsp ground corriander
1/2 inch turmeric
1 inch ginger
1 inch galanggal
Batter:
2 cups chicken broth
1 cup rice flour
1 tbs corn starch
1 1/2 tsp baking powder
Method
· Put the shallots, garlic, ginger, galangal, and candlenuts into a processor and pulse until it becomes a paste but is still slightly chunky.
· Put chicken, spice paste, salam leaves, lemon grass and salt in a pot. Mix well. Add water just about enough to cover the chicken.
· Place pot on stove. Cook with medium heat for 15 - 20 minutes or until chicken cooked.
· Marinate the boiled and cooked chicken in its own broth and spices. Leave it over night in the refrigerator.
· Take meat out and drain well before deep frying. Strain the soup. Clear broth will be used for soup and making batter.
· Deep - fry the overnight marinated chicken until crispy.
· Mix all of batter ingredients to form a thin dough consistency. Fry spoonfuls of batter in hot oil until golden brown and crispy. Drain well.
· Serve ayam penyet with sambal, crispy topping. Garnish with cucumber and cabbage.
How to Smash Your Chicken
After deep frying your chicken, use wooden mallet to smash it.
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