1 chicken - cut into 8 pieces, boil for 10 minutes and drain (save the chicken broth to make soup) - just use this water to cook nasik ½ tablespoon Cumin – fry without oil until fragrant ½ tablespoon White Cumin – fry without oil until fragrant 3 tablespoons Coriander Seeds - fry without oil until fragrant 1 tablespoon of Chicken Curry Powder 1 tablespoon Turmeric Powder ½ tablespoon of White Pepper Powder 3 cloves of garlic 1cm Ginger A little water 1 teaspoon Salt Cooking oil for frying.
For Sambal: A little cooking oil 10 red chilies (add more if you want it to be more spicy) 10 chilies rice 10 small/red onions, sliced 3 cloves of garlic, sliced 5 tomatoes, cut into 4 5 cm Belacan 2 spoons of Anchovies - add a little more 3 spoons of brown sugar/to taste
For Rice: 3 cups of washed and drained rice 3 cloves of garlic one stick of cinnamon 4 cardamom seeds 2 star anise flowers a little butter salt chicken/meat essence cubes 6 cups of chicken broth (saved)
How to do this: Ayampenyet For Chicken Penyet Add all ingredients (except cooking oil) in a blender, grind until smooth. Spread the ground ingredients on the chicken and marinate overnight. (Save the excess ground ingredients for frying tempeh and tofu.) - no tofu/tempeh. Don't do it. After marinating overnight, roll in rice flour. Heat oil and fry until crisp. Sambal_ayam_penyet For Sambal Heat the oil. Fry anchovies until crisp/crisp. Remove and set aside. Fry belacan for a while. Remove and set aside. Add red onion, garlic and chili. Once wilted, add the tomatoes. Mix well and turn off the heat. Remove and set aside. Cool all the fried ingredients to room temperature. Put everything in a blender or mortar. Grind or mash until semi-fine. Add all the mashed ingredients to the pot and heat. Add brown sugar and mix well. The best sambal taste

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