Ayam penyet

Ayam penyet is a cherished Indonesian dish originating from East Java. Picture this: perfectly fried chicken, tenderized by being gently smashed with a pestle against a mortar. This technique renders the chicken incredibly soft and juicy. Typically, ayam penyet is served with a spicy sambal, fresh cucumber slices, crispy fried tofu, and tempeh.

In Indonesia, particularly in Surabaya, the capital of East Java, penyet dishes like fried chicken and ribs are immensely popular. The most renowned version of this dish is called ayam penyet Suroboyo.

Now, let’s discuss the sambal. It’s a fiery concoction of chili, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind, and lime juice, all pounded into a delectable paste. This sambal imparts ayam penyet with its distinctive kick. The word "penyet" in Javanese means "squeezed" or "pressed" aptly describing the preparation method of the chicken.

Ayam penyet is quite similar to another Indonesian dish called ayam geprek. Both involve smashing fried chicken and blending it with spicy sambal. However, there’s a notable difference: ayam penyet is a traditional Javanese dish where the chicken is initially par-cooked in a yellow spice paste (bumbu kuning) before being deep-fried. In contrast, ayam geprek resembles Western-style fried chicken with a crispy batter.

Nowadays, ayam penyet has spread beyond Indonesia to Malaysia, Brunei, and Singapore. Its popularity has surged across Southeast Asia, with numerous franchises offering this delightful dish along with other Indonesian delicacies. Catherine Ling of CNN has even listed ayam penyet as one of the "40 Singapore foods we can't live without."