High Protein Ayam Penyet
Elevate your meal prep with this *High Protein Ayam Penyet*—a bold and flavorful twist on the Indonesian classic, designed to pack your plate with protein. Tender, marinated chicken breasts are fried to perfection, paired with crispy golden tofu and tempeh, and served alongside a zesty homemade sambal that delivers just the right amount of heat. Infused with aromatic spices like turmeric, coriander, ginger, and galangal, this dish is a sensory delight bursting with authentic Indonesian flavors. Complemented by fresh cucumber slices and crunchy cabbage leaves, it offers a well-rounded, high-protein feast that’s perfect for anyone seeking a nutritious yet indulgent meal. Ready in just an hour, this recipe makes for a fantastic crowd-pleaser or a family dinner you’ll want to savor again and again!
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Recipe Information
Ingredients
- 500 grams Chicken breasts
- 200 grams Firm tofu
- 200 grams Tempeh
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 4 Garlic cloves
- 3 Shallots
- 3 Candlenuts
- 1 inch piece Ginger
- 1 inch piece Galangal
- 300 milliliters Cooking oil
- 4 Chili peppers
- 1 Tomato
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 2 Cucumbers
- 4 Cabbage leaves
Instructions
Start by marinating the chicken breasts. In a blender, combine 2 garlic cloves, 2 shallots, candlenuts, ginger, and galangal. Blend into a smooth paste.
In a bowl, mix the marinade paste with salt, turmeric powder, and coriander powder. Coat the chicken breasts thoroughly, cover, and let them marinate for at least 30 minutes.
While the chicken is marinating, cut the tofu and tempeh into large cubes. Set aside.
Heat oil in a deep skillet over medium heat. Once hot, fry the tofu cubes until golden and crispy. Remove and drain on paper towels.
Fry the tempeh cubes until crisp and golden brown. Remove and drain on paper towels.
In the same oil, carefully fry the marinated chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Remove from the pan and drain excess oil.
Prepare the sambal by blending the remaining shallots, garlic cloves, chili peppers, and tomato until smooth.
Heat a little oil in a small pan and cook the sambal mixture over low heat, stirring continuously until fragrant. Add brown sugar and lime juice to the sambal, stirring well. Cook for another 2-3 minutes, then set aside.
On a serving platter, place the fried chicken and lightly press it with a mallet or pestle to flatten slightly (penyet means 'smashed' in Indonesian).
Serve the ayam penyet with fried tofu, fried tempeh, sambal, fresh cucumber slices, and cabbage leaves.
Nutrition Facts
Calories |
5095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.5 g | 534% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 4099 mg | 178% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 61.7 g | ||
| Protein | 238.0 g | 476% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4579 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
