Ayam Sambal Hijau & Lele Penyet @ Dapur Penyet

Dapur penyet has one of the biggest varieties of penyet that we've seen in Singapore. They have catfish, beef, duck, chicken, etc. Apart from penyet dishes, they also have other side dishes as well.
We deicded to go with the ayam hijau penyet, pecel lele and sayur asam.

Sayur asam is tamarind vegetable soup, despite being red in colour, it's not really that spicy. In fact, it was sweet with an underlying sourness. It made a great starter as the sourness of the soup was starting to drive our appetites crazy. The vegetables in the soup weren't stewed but blanched and that kept the vegetables fresh and crunchy while still retaining it's natural sweetness.

The Lele (Catfish) was very well fried, there were cuts at the sides of the fish and we were able to see that the fish was fried very thoroughly. The fried skin was salty and the flesh was sweet but the oiliness of the catfish, the natural fats made it all blend together. The texture difference between the skin and flesh is the first to hit you, followed by the strong taste of catfish.

The sambal was potent. So i'd suggest you to try a little bit of your finger tip first. When mixed with the rice, it becomes slightly easier to handle and that spiciness enhances the taste of the catfish. I found it hard to control my intake of sambal because it's just that irresistible.

The ayam sambal hijau came with a fried and smashed chicken with chunky green sambal. The sambal hijau take a few seconds to kick it but although it was different as compared to the red sambal. It still was potent in it's own way.
The chicken was juicy and tender. The outer part of skin and flesh was fried more than the inner parts and that allowed the meat to soak in the sambal hijau. In my opinion, that part of the meat was the best.

Both dishes came with fried tofu, but it felt very different. It was really tightly packed and had a texture similar to panner (Indian cottage cheese). The keropok was another addition i've always loved in Indonesian cuisine. It always had this essense of play and I loved having that crunch amidst all the tofu, meat and sambal. It all just worked together like a dance. A dance of flavours and textures.

Although I felt that the dishes were abit pricey, at the end of the meal I understood what I paid for. It all made sense and it was worth every cent.



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