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is to put some or drizzle the
sambal
onto
your chicken together with rice, cucumber
and tomatoes as well as your fried tofu
and
tempeh
.
The chicken is marinated in herbs
and to know whether you are having an
awesome
ayampenyet
dishwould depend
on the accompanying sauce. The chicken
needs to be marinated overnight with the
spices before cooking.
In restaurants,
ayam penyet
is usually
served with
sambal
which consists of a
mixture of chili, anchovies, tomatoes,
shallots, garlic, shrimp paste, tamarind
and lime juice. As the
sambal
is spicy,
some people would add dark sweetened
soy sauce or
kicapmanis
as an accompani-
ment.
Various restaurants located around
Petaling Jaya and Kuala Lumpur serve
this dish. One can also find it in Indonesia
and Singapore.
Here are a fewplaces that
you can get your ayam
penyet fix at:
Warung Leko
Address:The Curve, LB-1, Link 2,
1st Floor (6, Jln PJU 7/3, Mutiara
Damansara), Petaling Jaya,
Selangor
Operating Day&Hours: Daily,
11:00 am– 10:30 pm
Contact: 03-77331322
Waroeng Iga
Address: No. 36/38G, Ground
Floor,The Strand Encorp, Jalan
PJU 5/22, Kota Damansara, 47810
Petaling Jaya, Selangor
Operating Day&Hours: Daily
10:00 am– 10:00 pm
Contact: 03-61423797
AyamPenyet Express
Address: Bandar Sunway LG2.85,
Lower Ground 2, Marrakesh,
Sunway Pyramid ShoppingMall,
No. 3, Jalan PJS 11/15, Petaling
Jaya
Operating Day&Hours: Daily,
10:30 am– 10:00 pm
Contact: 03-71233929
Resto Surabaya
Address: No.18-1, Ground Floor,
Jalan PJS 8/2, DataranMentari,
SunwayMentari 46150, Petaling
Jaya, Selangor
Operating Day&Hours: Daily
10:00 am– 10:00 pm
Contact: 03-56111984
Warung Pojok
Address: Jalan PJS 10/32, Bandar
Sunway 46150 Petaling Jaya,
Selangor
Operating Day&Hours: Daily,
11:00 am– 11:00 pm
SAVOUR
Ayam Penyet –
a Finger Licking Dish
W o r d s & P h o t o s :
B r i a n n e J a s m i n A e r i a
A
favourite and popular
dish among Malaysians
is
ayam penyet
, which
in Javanese means
smashed fried chicken.
Is it just like fried
chicken? It is somewhat
similar but consists of fried chicken that is
smashedwith the pestle against themortar
to make it softer.
Originally, this dish was made from
soybean soaked in broth with herbs, salt
and coriander. The
tempe
(fermented
soybean), was then fried and served with
chili sauce. Over time, this dish became a
favourite with salads and is now normally
served with rice and
sambal
.
There is also another story as to why
the dish is called
ayam penyet
. Besides
crushing the chicken, the spices and
ingredients used are also finely pounded
or crushed. And the trick to eating this dish