Big thanks to Pher Engi for this one! Let’s start with a little info from Wikipedia –
Ayam penyet; Javanese for squeezed fried chicken) is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is squeezed with the pestle against the mortar to make it softer, and is served with sambal, slices of cucumbers, fried tofu, and tempeh (mostly cucumber). In Indonesia, penyet dishes such as fried chicken and ribs are commonly associated with Surabaya, the capital city of East Java. The most popular ayam penyet variant is ayam penyet Suroboyo.[2]
Ayam penyet is known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind and lime juice. Like its namesake, the sambal mixture is then smashed into a paste to be eaten with the dish.
Today ayam penyet is commonly found in Indonesia, Malaysia, Brunei and Singapore. It has recently surged in popularity across Southeast Asia, where various chains of franchises have opened selling the dish along with other Indonesian delicacies.
The label calls it smashed rather than squeezed or pressed which is a little more fun. Let’s prepare it!
Vit’s Pan Mee Goreng Pedas Perisa Ayam Penyet – Malaysia
Detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodle 3 minutes and drain. Add in sachet contents. Finally, stir and enjoy!
An instant noodle block.
A sachet of powder seasoning.
A sachet of paste.
Fried shallot garnish.
Finished (click to enlarge). Added Thai basil, egg, crushed red pepper, and sesame seed. Noodle is thick and chewy. Flavor is that of a tangy and sweet chili sauce with notes of tomato to it. Shallot was crisp. A tasty plate of noodle. 4.25 out of 5.0 stars. EAN bar code 9556354002272.
Amazon – A Hokkien Prawn variety
Watch me cook on Instant Noodle Recipe Time!
