Indonesian smashed fried chicken with spicy sambal (Ayam penyet)

1. Blitz the shallots, garlic, turmeric, galangal and cumin to a paste. Bring the chicken thighs to the boil with the paste, bruised lemongrass, salt and water, then simmer covered for 30-40 minutes until the meat is tender and the liquid has almost evaporated.

2. Lift out the chicken and let it dry; cut the tempeh and tofu into thick slices.

3. Heat the oil in a deep frying pan or wok and fry the chicken thighs for 5-6 minutes, the tempeh and tofu for 3-4 minutes, until golden and crisp; drain on kitchen paper.

4. For the sambal, fry the tomato, shallots and garlic in a little oil for 3 minutes, then pound in a mortar with the sambal oelek, sugar and a little lime juice to a coarse paste.

5. Lightly "smash" each chicken thigh with the pestle in the mortar or on a board (this is the "penyet") and spread with sambal.

6. Serve with rice, the fried tempeh and tofu, cucumber and raw Chinese leaf.

Tip: A street dish from Surabaya in East Java: "penyet" means smashed. Pre-cooking makes the chicken tender and flavoured right through; the quick deep-fry makes it crisp.