1. Blend all the ingredients for spices.
2. Put all ingredients for braising liquid in a pot and fill with just enough water to cover the chicken. Pour in blended spices and simmer with a lid on until chicken is cooked through. This should take about 20-30 minutes.
Taste the broth to make sure it is tasty and well seasoned. The flavours will seep into the chicken
3. Fry tofu and tempe pieces until golden brown and drain on paper towels.
After frying, season with a little salt while it is hot to bring out the flavours
4. Remove some of the frying oil, leave only about 1/4 cup in the pan. Sauté all sambal ingredients (except lime juice and seasoning) until tender. This should take about 5 minutes. Add a little more oil if it is too dry. Pound in a mortar & pestle until fine or slightly chunky. Up to your liking.
Don't discard the oil, add some of it to the sambal to give more uummph!
5. When the chicken is ready, remove from braising liquid and let it steam off for 10 minutes. If you wish, you can strain the braising liquid and serve it as soup.
Letting the chicken steam off before hand allows the moisture to evaporate so it will not spit everywhere while frying
6. Heat up oil and deep fry chicken pieces until crispy and golden brown.
Remember, chicken is already cooked so you only need to brown the outside
7. Penyet (smash) the chicken to break it up slightly.
This is where Ayam Penyet gets it's name from. Smash!
8. Smother sambal on top of chicken and serve with hot rice, long beans, cabbage, fried tofu, tempe and cabbage.
Ayam Penyet is famous for it's blow-your-head-off-spicy kind of sambal. If you like spicy food, 15 chilli padi is definitely not enough.