Nasi Ayam Gepuk (Malaysian Smashed Fried Chicken with Rice)
A traditional Indonesian dish beloved in Malaysia featuring chicken boiled in a rich blend of aromatics and spices until the meat absorbs the flavours, then deep-fried until golden and crispy. The chicken is smashed and served with a spicy sambal gesek made from bird's eye chilies, fried chicken oil, and ground roasted cashews that cuts the richness. Served with fried tofu, fried tempeh, cucumber and steamed rice.
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1
Using a mortar and pestle, grind turmeric, garlic, ginger, galangal, and coriander powder into a coarse paste.
2
Place the ground spice paste with chicken pieces in a large pot, add candlenut, bay leaves, salt, sugar, and lemongrass, then pour in enough water to partially submerge the chicken.
3
Cover and bring to a boil, then reduce heat and simmer gently until the chicken is fully cooked, turning once or twice midway, being careful not to overcook or the meat will fall apart.
4
Remove the cooked chicken and drain well; reserve the broth.
5
Cut tempeh into pieces and slice tofu; set aside.
6
Deep-fry the chicken in abundant hot oil, covering the pan to trap steam and cook the interior through, until the outside is golden and crispy.
7
In the same oil, fry the tempeh and tofu until golden and crispy, then drain.
8
Mix rice flour and plain flour with reserved broth into a thin batter, pour into hot oil from a height to create crispy pieces, and drain.
9
In hot oil, toast the roasted cashews briefly until fragrant, add garlic and cook until softened, then pour in the hot fried chicken oil.
10
Transfer the cashews and garlic to a mortar and pound with the pestle until coarsely ground.
11
Pour the ground cashew mixture back into the hot oil, add the bird's eye chilies, MSG powder, and chicken seasoning powder, and keep adding hot oil in batches until the sambal reaches a thick, moist consistency.
12
Arrange the fried chicken on a plate and gently press it flat, top with fried tofu, fried tempeh, and cucumber slices, drizzle generously with the sambal gesek, sprinkle with crispy pieces, and serve with steamed rice.
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