Penyet Chicken Rice Set
1 hour 30 minutes
1 complete set of Penyet Chicken Rice set
Penyet chicken is an incredibly spicy Indonesian dish that is not for the faint-hearted. The smashed fried or roast chicken will served together with hot and spicy sambal chili paste, soups and steamed rice. It’s a complete balance meal for those who like a simple yet nutritious meal.
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- Chicken Rice 50 g
- Penyet Chicken
- Fresh Vegetables with Sambal
- Clear Spinach Soup
- Bandung Curd
Nutrition Value in 1 Serving
Calories
600.3 kcal
Carbohydrate
66.9 g
Fat
22.6 g
Protein
32.2 g
- Chicken Rice 70 g
- Penyet Chicken
- Fresh Vegetables with Sambal
- Clear Spinach Soup
- Bandung Curd
Nutrition Value in 1 Serving
Calories
690.1 kcal
Carbohydrate
75.5 g
Fat
26.1 g
Protein
38.2 g
- Chicken Rice 120 g
- Penyet Chicken
- Fresh Vegetables with Sambal
- Clear Spinach Soup
- Bandung Curd
Nutrition Value in 1 Serving
Calories
855.2 kcal
Carbohydrate
95.8 g
Fat
32.8 g
Protein
44.1 g
Chicken Rice (7 pax)
| 1/2 tsp | Cooking Oil |
| 3 pips | Garlic cloves, crushed |
| 1 inch | Ginger, sliced |
| 1 pc | Cinnamon sticks |
| 3 pcs | Cardamom pods |
| 1 pc | Star anise |
| 1 pc | Pandan leaves |
| 1 cup | Basmathi rice, washed |
| 2½ cup | Chicken broth from the boiled chicken water |
| 1½ tbsp | TUMIX® Chicken Stock Seasoning |
- Heat the cooking oil, saute garlic, ginger, cinnamon sticks, cardamom pods, star anise and pandan leaves until the aromatic fragrance rises.
- Add in the rice, stir it together until well mix, then add in the broth and season with TUMIX®.
- Transfer the pot to a rice cooker and wait until the rice is cooked.
- After the rice is cooked, ready to serve.
Penyet Chicken
Ingredients A: boiled
| 1 pc (40 g) | Chicken |
| 1 inch | Ginger. sliced |
| 2 pips | Garlic cloves, crushed |
| 1 litre | Water |
Ingredients B: marinade
| 1 tsp | Cumin seed |
| 1 tsp | Fennel seed |
| 1 tsp | Coriander seed |
| 1/2 tsp | Turmeric powder |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| 2 pips | Garlic, crushed |
| 1 inch | Ginger |
| ½ tsp | Salt |
| 1 tsp | AJI-NO-MOTO |
| 1/2 tsp | Cooking oil |
- Boil all ingredients (A) until half cooked, take it out and dry it. Reserve the boiling water for soup and chicken rice later.
- In a pan, sauté the cumin seed, fennel seed and coriander seed without oil until fragrant. Let it cool for a while.
- In a dry blender, blend all the ingredients (B) into a mix of spices. Add cooking oil to the mixed spices to form a paste and marinate the chicken.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the roasting pan and roast your chicken for 10-15 minutes or internally cooked. Let the chicken rest for a while, smack the chicken with a pestle or flat surface of a clever knife, to soften the chicken.
- Ready to serve.
Fresh Vegetables with Sambal
Ingredients A: sambal
| 4 pcs | Red chili, remove seeds and cut into small pieces |
| 5 pcs | Bird’s eye chili, cut into half |
| 4 pcs | Shallot, cut into half |
| 2 pips | Garlic, cut into half |
| 1/2 no | Tomato, cut into half |
| 1 tsp | Shrimp paste |
| 1/2 tsp | Cooking oil |
| 1½ tsp | AJI-NO-MOTO® |
| 1 tsp | Salt |
| 1 pc | Calamansi |
| 1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetables and accompaniment
| 1/2 pc | Cucumber, seedless and cut lengthwise |
| 1/4 no | Tomato, cut in to wedges |
| 2 pcs | Ladies finger, blanch in hot water |
| 1/2 pc | Tempeh, marinate with penyet chicken and fried |
| 1/2 pc | Hard tofu, marinate with penyet chicken and fried |
- For the sambal, bake red chili, bird’s eye chili, shallot, garlic, tomato and shrimp paste until golden brown. Take out and blend until fine with oil.
- Sauté the blended ingredient, add in AJI-NO-MOTO®, salt and calamansi juice.
- Turn off the fire and add in Pal Sweet® Sweetener, stir well and serve together with fresh vegetables and other accompaniments.
Clear Spinach Soup
| 20 g | Spinach |
| 1/2 pc | Shallot, sliced |
| 2 pips | Garlic, sliced |
| 10 g | Carrot, cubed |
| 5 g | Anchovies |
| 10 g | Seri-Aji® Chicken Soup Seasoning |
| 2 cup | Water |
| 1/2 tbsp | Fried shallot |
- Heat the water in a pot.
- Add in shallot, garlic, carrot and anchovies, mix well.
- Add in Seri-Aji® Chicken Soup Seasoning and simmer for 10 minutes over low heat, then add in the spinach.
- Garnish with fried shallot, ready to serve.
Bandung Curd
| 180 ml | Low fat milk |
| 1/2 tsp | Agar-agar powder |
| Few drops | Rose syrup cordial |
| 2 sachets | Pal Sweet® Sweetener |
- Stir milk and agar-agar powder on medium heat.
- When it boils and the agar-agar powder dissolves, turn off the heat.
- Add rose syrup cordial concentration and Pal Sweet®.
- Pour into a mold and let it set.
- Chill and ready to serve.
Chicken Rice (5 pax)
| 1/2 tsp | Cooking Oil |
| 3 pips | Garlic cloves, crushed |
| 1 inch | Ginger, sliced |
| 1 pc | Cinnamon sticks |
| 3 pcs | Cardamom pods |
| 1 pc | Star anise |
| 1 pc | Pandan leaves |
| 1 cup | Basmathi rice, washed |
| 2½ cup | Chicken broth from the boiled chicken water |
| 1½ tbsp | TUMIX® Chicken Stock Seasoning |
- Heat the cooking oil, saute garlic, ginger, cinnamon sticks, cardamom pods, star anise and pandan leaves until the aromatic fragrance rises.
- Add in the rice, stir it together until well mix, then add in the broth and season with TUMIX®.
- Transfer the pot to a rice cooker and wait until the rice is cooked.
- After the rice is cooked, ready to serve.
Penyet Chicken
Ingredients A: boiled
| 1 pc (65 g) | Chicken |
| 1 inch | Ginger. sliced |
| 2 pips | Garlic cloves, crushed |
| 1 litre | Water |
Ingredients B: marinade
| 1 tsp | Cumin seed |
| 1 tsp | Fennel seed |
| 1 tsp | Coriander seed |
| 1/2 tsp | Turmeric powder |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| 2 pips | Garlic, crushed |
| 1 inch | Ginger |
| 1/2 tsp | Salt |
| 1 tsp | AJI-NO-MOTO |
| 1/2 tsp | Cooking oil |
- Boil all ingredients (A) until half cooked, take it out and dry it. Reserve the boiling water for soup and chicken rice later.
- In a pan, sauté the cumin seed, fennel seed and coriander seed without oil until fragrant. Let it cool for a while.
- In a dry blender, blend all the ingredients (B) into a mix of spices. Add cooking oil to the mixed spices to form a paste and marinate the chicken.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the roasting pan and roast your chicken for 10-15 minutes or internally cooked. Let the chicken rest for a while, smack the chicken with a pestle or flat surface of a clever knife, to soften the chicken.
- Ready to serve.
Fresh Vegetables with Sambal
Ingredients A: sambal
| 4 pcs | Red chili, remove seeds and cut into small pieces |
| 5 pcs | Bird’s eye chili, cut into half |
| 4 pcs | Shallot, cut into half |
| 2 pips | Garlic, cut into half |
| 1/2 no | Tomato, cut into half |
| 1 tsp | Shrimp paste |
| 1/2 tsp | Cooking oil |
| 1½ tsp | AJI-NO-MOTO® |
| 1 tsp | Salt |
| 1 pc | Calamansi |
| 1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetables and accompaniment
| 1/2 pc | Cucumber, seedless and cut lengthwise |
| 1/4 no | Tomato, cut in to wedges |
| 2 pcs | Ladies finger, blanch in hot water |
| 1/2 pc | Tempeh, marinate with penyet chicken and fried |
| 1/2 pc | Hard tofu, marinate with penyet chicken and fried |
- For the sambal, bake red chili, bird’s eye chili, shallot, garlic, tomato and shrimp paste until golden brown. Take out and blend until fine with oil.
- Sauté the blended ingredient, add in AJI-NO-MOTO®, salt and calamansi juice.
- Turn off the fire and add in Pal Sweet® Sweetener, stir well and serve together with fresh vegetables and other accompaniments.
Clear Spinach Soup
| 20 g | Spinach |
| 1/2 pc | Shallot, sliced |
| 2 pips | Garlic, sliced |
| 10 g | Carrot, cubed |
| 5 g | Anchovies |
| 10 g | Seri-Aji® Chicken Soup Seasoning |
| 2 cup | Water |
| 1/2 tbsp | Fried shallot |
- Heat the water in a pot.
- Add in shallot, garlic, carrot and anchovies, mix well.
- Add in Seri-Aji® Chicken Soup Seasoning and simmer for 10 minutes over low heat, then add in the spinach.
- Garnish with fried shallot, ready to serve.
Bandung Curd
| 180 ml | Low fat milk |
| 1/2 tsp | Agar-agar powder |
| Few drops | Rose syrup cordial |
| 2 sachets | Pal Sweet® Sweetener |
- Stir milk and agar-agar powder on medium heat.
- When it boils and the agar-agar powder dissolves, turn off the heat.
- Add rose syrup cordial concentration and Pal Sweet®.
- Pour into a mold and let it set.
- Chill and ready to serve.
Chicken Rice (3 pax)
| 1/2 tsp | Cooking Oil |
| 3 pips | Garlic cloves, crushed |
| 1 inch | Ginger, sliced |
| 1 pc | Cinnamon sticks |
| 3 pcs | Cardamom pods |
| 1 pc | Star anise |
| 1 pc | Pandan leaves |
| 1 cup | Basmathi rice, washed |
| 2½ cup | Chicken broth from the boiled chicken water |
| 1½ tbsp | TUMIX® Chicken Stock Seasoning |
- Heat the cooking oil, saute garlic, ginger, cinnamon sticks, cardamom pods, star anise and pandan leaves until the aromatic fragrance rises.
- Add in the rice, stir it together until well mix, then add in the broth and season with TUMIX®.
- Transfer the pot to a rice cooker and wait until the rice is cooked.
- After the rice is cooked, ready to serve.
Penyet Chicken
Ingredients A: boiled
| 1 pc (80 g) | Chicken |
| 1 inch | Ginger. sliced |
| 2 pips | Garlic cloves, crushed |
| 1 litre | Water |
Ingredients B: marinade
| 1 tsp | Cumin seed |
| 1 tsp | Fennel seed |
| 1 tsp | Coriander seed |
| 1/2 tsp | Turmeric powder |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| 2 pips | Garlic, crushed |
| 1 inch | Ginger |
| ½ tsp | Salt |
| 1 tsp | AJI-NO-MOTO |
| 1/2 tsp | Cooking oil |
- Boil all ingredients (A) until half cooked, take it out and dry it. Reserve the boiling water for soup and chicken rice later.
- In a pan, sauté the cumin seed, fennel seed and coriander seed without oil until fragrant. Let it cool for a while.
- In a dry blender, blend all the ingredients (B) into a mix of spices. Add cooking oil to the mixed spices to form a paste and marinate the chicken.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the roasting pan and roast your chicken for 10-15 minutes or internally cooked. Let the chicken rest for a while, smack the chicken with a pestle or flat surface of a clever knife, to soften the chicken.
- Ready to serve.
Fresh Vegetables with Sambal
Ingredients A: sambal
| 4 pcs | Red chili, remove seeds and cut into small pieces |
| 5 pcs | Bird’s eye chili, cut into half |
| 4 pcs | Shallot, cut into half |
| 2 pips | Garlic, cut into half |
| 1/2 no | Tomato, cut into half |
| 1 tsp | Shrimp paste |
| 1/2 tsp | Cooking oil |
| 1½ tsp | AJI-NO-MOTO® |
| 1 tsp | Salt |
| 1 pc | Calamansi |
| 1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetables and accompaniment
| 1/2 pc | Cucumber, seedless and cut lengthwise |
| 1/4 no | Tomato, cut in to wedges |
| 2 pcs | Ladies finger, blanch in hot water |
| 1/2 pc | Tempeh, marinate with penyet chicken and fried |
| 1/2 pc | Hard tofu, marinate with penyet chicken and fried |
- For the sambal, bake red chili, bird’s eye chili, shallot, garlic, tomato and shrimp paste until golden brown. Take out and blend until fine with oil.
- Sauté the blended ingredient, add in AJI-NO-MOTO®, salt and calamansi juice.
- Turn off the fire and add in Pal Sweet® Sweetener, stir well and serve together with fresh vegetables and other accompaniments.
Clear Spinach Soup
| 20 g | Spinach |
| 1/2 pc | Shallot, sliced |
| 2 pips | Garlic, sliced |
| 10 g | Carrot, cubed |
| 5 g | Anchovies |
| 10 g | Seri-Aji® Chicken Soup Seasoning |
| 2 cup | Water |
| 1/2 tbsp | Fried shallot |
- Heat the water in a pot.
- Add in shallot, garlic, carrot and anchovies, mix well.
- Add in Seri-Aji® Chicken Soup Seasoning and simmer for 10 minutes over low heat, then add in the spinach.
- Garnish with fried shallot, ready to serve.
Bandung Curd
| 180 ml | Low fat milk |
| 1/2 tsp | Agar-agar powder |
| Few drops | Rose syrup cordial |
| 2 sachets | Pal Sweet® Sweetener |
- Stir milk and agar-agar powder on medium heat.
- When it boils and the agar-agar powder dissolves, turn off the heat.
- Add rose syrup cordial concentration and Pal Sweet®.
- Pour into a mold and let it set.
- Chill and ready to serve.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Pepper Recipes
Pal Sweet® Recipes
Seri-Aji® Chicken Flavour Fried Rice Recipes
TUMIX® Chicken Stock Recipes
