Not shown in video: Put the shallots, garlic, ginger, galangal, and candlenuts into a processor and pulse until it becomes paste-like and slightly chunky.
Not shown in video: Put chicken, spice paste, salam leaves, lemon grass and salt in a pot. Mix well. Add water just about enough to cover the chicken. 3. Place pot on stove. Cook with medium heat for 15 - 20 minutes or until chicken cooked.
Not shown in video: Marinate the boiled and cooked chicken in its own broth and spices. Best to leave it overnight in the refrigerator. If not, minimum is 4 hours.
Not shown in video: Take meat out and drain well before deep frying. Strain the soup. Clear broth will be used for soup and making batter.
Using the broth, corn starch, baking powder and rice flour, make the batter and dip in the chicken.
Heat up enough oil to cover half the chicken in a deep pan, and deep fry the marinated chicken until crispy.
Remove the chicken and drain excess oil on paper towel.
Gather spoonfuls of batter and fry until golden brown and crispy. Drain well.
Lay the chicken on a chopping board and crush it flat with the flat side of a big knife.
Serve ayam penyet with sambal, crispy topping. Garnish with cucumber and cabbage.