Penyet Chicken Rice Set

Heat the cooking oil, saute garlic, ginger, cinnamon sticks, cardamom pods, star anise and pandan leaves until the aromatic fragrance rises.

Add in the rice, stir it together until well mix, then add in the broth and season with TUMIX®.

Transfer the pot to a rice cooker and wait until the rice is cooked.

After the rice is cooked, ready to serve.

Boil all ingredients (A) until half cooked, take it out and dry it. Reserve the boiling water for soup and chicken rice later.

In a pan, sauté the cumin seed, fennel seed and coriander seed without oil until fragrant. Let it cool for a while.

In a dry blender, blend all the ingredients (B) into a mix of spices. Add cooking oil to the mixed spices to form a paste and marinate the chicken.

Marinate the chicken for at least 15- 30 minutes.

Lightly oil the roasting pan and roast your chicken for 10-15 minutes or internally cooked. Let the chicken rest for a while, smack the chicken with a pestle or flat surface of a clever knife, to soften the chicken.

Ready to serve.

For the sambal, bake red chili, bird’s eye chili, shallot, garlic, tomato and shrimp paste until golden brown. Take out and blend until fine with oil.

Sauté the blended ingredient, add in AJI-NO-MOTO®, salt and calamansi juice.

Turn off the fire and add in Pal Sweet® Sweetener, stir well and serve together with fresh vegetables and other accompaniments.

Heat the water in a pot.

Add in shallot, garlic, carrot and anchovies, mix well.

Add in Seri-Aji® Chicken Soup Seasoning and simmer for 10 minutes over low heat, then add in the spinach.

Garnish with fried shallot, ready to serve.

Stir milk and agar-agar powder on medium heat.

When it boils and the agar-agar powder dissolves, turn off the heat.

Add rose syrup cordial concentration and Pal Sweet®.

Pour into a mold and let it set.

Chill and ready to serve.