Today I will share one of the classic Malaysian recipes- ayam percik.
It is chicken chunks marinated with a myriad of local spices, then cooked in coconut milk, followed by grilling to perfection. It is a popular dish, especially during the festive season, and is widely available at the Ramadan bazaar.
The unique taste is derived from the combination of the local spices (lemongrass, turmeric, etc. and loads of coconut milk.
There are two types of ayam percik Kelantan, the white and red ayam percik. I will make the red version which is spicier.
Not sure how to prepare ayam percik, but want to try it? Here is the tested recipe prepared with the oven to roast it. The classic method is to grill the chicken over charcoal, but the oven method is convenient for every household.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood... )
Ingredients:
A (marinade)
1 kg of chicken thighs
1 tsp salt
1 tsp turmeric powder
B (spice paste}
6 dried chilies
3 onions, medium-size
4 cloves of garlic
1 inch of ginger
1 inch of fresh turmeric
C (seasonings)
1 tsp coriander powder
1 tsp salt
1 tbsp tamarind paste
150ml coconut cream
2 stalks of lemongrass
1 tsp salt
2 tbsp palm sugar
Method:
Make a few shallow cuts at the thickest part of the meat. Marinate with salt and turmeric powder for half a day.
Cut the dried chilies into short sections, remove the seeds and soak them in hot water until they become soft.
Rough chop the garlic, ginger, fresh turmeric, and onion.
Blend the ingredients until it becomes a thick and smooth paste.
Cook the spice paste in a large skillet or wok with some vegetable oil over low to medium heat until it thickens and changes color to slightly red.
Add the coconut cream, coriander powder, palm sugar, and salt and simmer over low heat.
Add the bashed lemongrass and chicken to the sauce. Add more water to braise the chicken for about ten to fifteen minutes.
Remove the chicken pieces from the ayam percik sauce.
Add the tamarind juice and more coconut milk, then continue cooking the sauce over low heat until it is reduced to become a thick gravy.
Apply the thick gravy on both sides of the chicken.
Pop them into the oven at 210°C/410°F for eight minutes.
Repeat applying the gravy and then grill it four times. After the last round, return to the oven and roast until the chicken develops charred marks and turns golden brown.
Spoon the thick gravy on top of the chicken. Serve.
#AyamPercik
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14 окт 2024
