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2013-03-14
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Served with light brown crunchy bits (essentially deep fried flour bits), this dish resembles very much like ayam penyet. 6 hours were used to prepare this dish, which we need to appreciate the chef's effort. The chicken was tender, easily separated with fork revealing fine shreds of meat. Taste wise it was minimally seasoned, better to go with some sambal sauce served separately. I am surprised to munch on the really soft bone, just like eating big sardine bones. That was truly a special first
The sambal sauce was not as spicy as I thought it would be, taste rather sweet with chillis and other soft vegetables like onions inside. I enjoyed having this together with the ayam presto as well as nasi uduk.
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