June 21, 2011

Ayam Penyet and Safari Jaya of Brunei Darulsalam

Ayam Penyet is a favourite fast food in Brunei even though its origin may be Indonesian. However there is no debate about its origin. The people in Brunei embrace the recipe whole heartedly and young and old love it.

Besides the fragrant rice served in most Brunei shops is really the best of the long grained rice. Bruneians enjoy good rice (AAA)which is subsidized by the Sultan of Brunei. I too find the rice very tasty and sweet for a change from my hill padi or beras paya which comes from the lower lands..

My first impression of Ayam Penyet is that the chciken would come out smashed as the name implies. Actually ayam penyet is  twice cooked chicken. First it is braised in coconut milk and spices and then deep fried. When ordering a platted rice with ayam penyet most people would ask for a drumstick which will then be a good sambal. Bruneian sambal is different from Malaysian sambal. Some raw vegetables are also given. That usually costs Bru $3.50.



This is near the Hua Ho of Kiulap.....

Some how the juiciness of the chicken is remarkable. But it is the sambal that sends the rice down to your stomach with a special oomph.

Here's how you can prepare your own at home.....

 1 whole Chicken, cut into 4 or 8 pieces (as desired) or chicken parts of your choice.

Recipe for one chicken (for a family of 4 or 6)

- 300 ml of coconut milk
- 200 ml of water
- 1 Salaam leafs or bay leaf
- 2 stalks fresh Lemongrass (Sereh/Serai), bruised
- Lime juice from 1 fresh lime
Spice Paste (pounded)

- 4 cloves of garlic
- 2 Candlenuts
- 1-2  teaspoon coriander (I prefer more)
- 2 teaspoon salt

For Sambal (pound together)
- 5 red chillies
- 4 bird's eyes chillies
- 6 shallots
- 1 or 2  cloves of garlic
- 1 teaspoon salt or less
- 1 teaspoon gula melaka
Directions
1. Grind or blend the spice paste.
2. Boil  the chicken over slow fire with the spice paste, coconut milkSalaam leafs,Lemongrass and water. Cook until it's tender and spices are all absorbed.
3. When the chicken is already cooked, leave it to cool for a while..
4. (If you prefer a healthy meal you need not go through this step I was told). Heat the oil in non-stick frying pan, fry the chicken until it's brown andcrispy. Set aside . When cooled cut into six or eight portions and flatten (penyet)  the chicken pieces and serve.
5. sauté the sambal paste with  a small amount of oil until it's fragrant for couple of minutes. When it's ready sprinkle with lime juice and then serve.




If you don't wish to have ayam panyet or any other dishes you can opt for the roti canai here....and at the same time you can enjoy your football too.
The teh tarik here has good standing and is recommendable.
Besides the team of workers are very friendly and courteous.


4 comments:

Uncle Lee said...

Hi Sarawakiana, this is interesting as well exotic food.
Hope can have it one day when I make a foray to East Malaysia.
Love the way you describe things, puts one in the shop, ha ha.

I too had the impression the chicken was steam rolled flat or whatever, like those Chinese steamed ducks....not on my food desire, ha ha.
Can see you live to eat, huh?
Have fun, keep well,
Lee.

Sarawakiana@2 said...

Hi Uncle Lee....one of the best things in life is good food. I enjoy some food but love the cooking more.

For this one - I like the name - penyet...a little special...so I would also like to mention it in my blog...hahahahah.

If the dog has a prune face and no one likes it I will adopt it....hahahahahaha I am like that.

Ann said...

I went to Brunei, and the tour guide told us we must eat this. Nasi Ketok ?

Sarawakiana@2 said...

Ann...Nasi Katok is different. Nasi Katok must be subsidized by the government because it is only Bru 1.00 per plate...with chicken and sambal and salad...I love nasi katok too...I have written about it.

Ayam Penyet is popular because of the taste.