Ayam percik a popular Malay dish is acually chicken marinated with spicy coconut gravy and cooked traditionally over a charcoal fire. I first had this dish at a pasar malam (night market) in Malaysia, the smell and taste was just superb. I have adapted this recipe from jam at kc to suit the availability of ingredients available here.
Ingredients
1½ kg whole chicken, cut into 4 pieces
1 tsp Baba chilli powder or 10 dried chilli
1½ big onion or 10 shallots
3 garlic
1 lemon grass , slice thinly (use the bottom part only, about 6-7 inches)
2 cm ginger or ½ tsp ginger powder
2 cm fresh tumeric or ½ tsp tumeric powder
2 cm galagal (blue ginger)
1 Tbsp meat curry powder
1 cup tamarind juice (2 Tbsp of tamarind mix with water, strain and discard seeds)
200 ml of thick coconut milk
½ cup water
1 Tbsp oil
salt to taste
Method
1. Grind chilli, onions, garlic, lemon grass, ginger, tumeric and galangal till fine.
2. Heat oil in a wok, then add in the ground ingredients. Cook until fragrant.
3. Add in the assam juice, curry powder , coconut milk and water. Mix well and add in the chicken pieces. Simmer till gravy is thick. Leave to marinate for a few hours.
4. Preheat oven to 200C (180C fan).
5. Place chicken pieces on a tray. Pour some gravy over the chicken and bake for 45 minutes. Grill for a further 15minutes till chicken is golden and cooked.
Note
Tamarind sauce is commonly used in various dishes as a souring agent. Usually tamarind paste is mixed with water and strained, the resulting tamarind juice being what's used.
Ingredients
1½ kg whole chicken, cut into 4 pieces
1 tsp Baba chilli powder or 10 dried chilli
1½ big onion or 10 shallots
3 garlic
1 lemon grass , slice thinly (use the bottom part only, about 6-7 inches)
2 cm ginger or ½ tsp ginger powder
2 cm fresh tumeric or ½ tsp tumeric powder
2 cm galagal (blue ginger)
1 Tbsp meat curry powder
1 cup tamarind juice (2 Tbsp of tamarind mix with water, strain and discard seeds)
200 ml of thick coconut milk
½ cup water
1 Tbsp oil
salt to taste
Method
1. Grind chilli, onions, garlic, lemon grass, ginger, tumeric and galangal till fine.
2. Heat oil in a wok, then add in the ground ingredients. Cook until fragrant.
3. Add in the assam juice, curry powder , coconut milk and water. Mix well and add in the chicken pieces. Simmer till gravy is thick. Leave to marinate for a few hours.
4. Preheat oven to 200C (180C fan).
5. Place chicken pieces on a tray. Pour some gravy over the chicken and bake for 45 minutes. Grill for a further 15minutes till chicken is golden and cooked.
Note
Tamarind sauce is commonly used in various dishes as a souring agent. Usually tamarind paste is mixed with water and strained, the resulting tamarind juice being what's used.
Recipe : jam @kitchencaper (adapted)
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