Entree: Cocos (Keeling) Islands – Central Culinary Region – Ayam Penyet (Smashed Fried Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cleaned and cut into 8 pieces
- 1 tsp (5 g) salt, plus extra for seasoning
- 1 tsp (2 g) ground turmeric
- 2 cloves garlic, crushed (approx. 6 g)
- 2 cm (3/4 in) piece fresh ginger, bruised (approx. 5 g)
- 2 shallots, halved (approx. 30 g)
- 2 bay leaves or 2 kaffir lime leaves (no metric)
- 2 cups (480 ml) water (for poaching)
- 1 cup (240 ml) vegetable oil, for frying (adjust as needed)
- 4 tbsp (60 ml) tapioca flour or cornstarch (for dredging)
- 1/2 tsp (1 g) ground white pepper
- 1 tbsp (15 ml) lime juice (for finishing)
- For sambal penyet:
  - 6–8 red chilies, seeded for milder or left whole for hotter (approx. 60–80 g)
  - 3 bird's eye (cayenne) chilies (optional), approx. 5–7 g
  - 4 shallots (approx. 60 g)
  - 3 cloves garlic (approx. 9 g)
  - 1 tsp (5 g) terasi or belacan (shrimp paste), toasted slightly
  - 1 tbsp (15 g) palm sugar or brown sugar
  - 1 tbsp (15 ml) tamarind water or 1 tbsp (15 ml) lime juice
  - 2 tbsp (30 ml) vegetable oil, for frying sambal
  - Salt to taste
- Garnish/serving (typical): sliced cucumber and tomato wedges; fried tofu or tempeh (optional) (no metric)

Instructions

1. Place chicken pieces in a pot with 2 cups (480 ml) water, 1 tsp salt, 1 tsp ground turmeric, crushed garlic, bruised ginger, and bay or kaffir lime leaves. Bring to a gentle simmer and poach for 12–15 minutes until just cooked through. Remove chicken and let cool slightly; reserve 1/2 cup (120 ml) of poaching liquid.
2. Pat the chicken pieces dry, season lightly with additional salt and white pepper, then dredge lightly in tapioca flour or cornstarch. Heat oil in a deep skillet over medium-high heat and fry the chicken pieces until golden brown and crisp, about 6–8 minutes per side depending on size. Drain on a rack or paper towel. Using a pestle, bottom of a small bowl, or mallet, press each chicken piece once or twice on a mortar or cutting board to slightly “smashed” flatten the meat (do not pulverize). Sprinkle with lime juice.
3. For the sambal, heat 2 tbsp (30 ml) oil in a small pan and fry the red chilies, bird’s eye chilies, shallots, and garlic briefly until soft and aromatic—about 2–3 minutes. Transfer fried aromatics to a mortar and pestle (or food processor) with toasted terasi, palm sugar, and tamarind water or lime juice. Pound or pulse to a coarse, chunky paste; season with salt and a little reserved poaching liquid if needed to loosen. Adjust sweetness and acidity to taste.
4. Serve the smashed fried chicken hot with a generous spoonful of sambal penyet on the side, accompanied by sliced cucumber, tomato wedges, and optional fried tofu or tempeh.