Oven Baked Ayam Penyet (Smashed Chicken), a healthier baked version of this delectable and flavorful Indonesian style chicken dish.
Oven Baked Ayam Penyet - "Ayam Penyet", literally means chicken for the word "ayam" and smashed or flattened for the word "penyet" in Javanese. Traditionally, this fried chicken dish is smashed with the pestle against the mortar to tenderize the meat. Served with rice and sambal chilli, it is a common dish found in Singapore and is also considered one of the many dishes that Singaporeans cannot live without. It is one of my many favorite Malay dishes and I could eat this everyday. *grin*
I discovered a simpler and healthier version from eatbook.sg and made a few adjustments to it. Instead of frying the chicken, they were oven baked. I paired it with onion rice and the kids loved it! It is a great week night meal - so easy to make, very little mess in the kitchen and you can decide how spicy you want it to be.
Oven Baked Ayam Penyet
by Miss Crumbs A Lot, adapted from eatbook.sg
8 to 10 pieces Chicken Thighs
1 large Yellow Onion
1 whole Garlic Bulb
1 stalk Lemongrass (white portion only)
2 tsp Turmeric Powder
1/2 tsp Salt
8 Red Chillies (depending on the size of the chillies, approx. 6 oz)
2 oz Shallots
1 whole Garlic Bulb
2 tbsp Olive Oil
1. De-bone and cut off excess fat on chicken thighs. (It is much easier for children's consumption if the chicken has been de-boned)
3. Blend the onion, garlic, lemongrass, turmeric powder and salt in a food processor until a smooth paste is formed. No water is necessary as there is some water content in onions, especially once you blend it.
4. Place all the chicken pieces and marinade in a ziplock bag, ensure that all chicken pieces have been coated well. Set aside to marinate for 15 min.
5. Prepare the sambal chilli by blending the red chillies, tomato, shallot and garlic in a food processor until a smooth paste is form. (You have a choice of keeping or removing the seeds in the chillies before blending. Keeping them will yield a spicier paste.)
6. Heat olive oil in wok and stir fry the chilli paste until it is slightly dry. Remove from heat and set aside.
7. Bake chicken pieces in 350 degrees F for 30 min on the middle rack. Then place it on the top rack and broil on medium for 5 min or until it is slightly charred.
8. Serve the chicken with rice and sambal chilli.
Makes 4 portions
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A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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