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Guida passo passo a Fai Veloce Ayam Percik

 ·  ☕ 4 min read  ·  ✍️ Martha Burns

Ayam Percik
Ayam Percik

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, ayam percik. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Ayam percik is a traditional Malay speciality that originated from the state of Kelantan. Percik literally translates as splash, but it also means splatter or baste. The name could have been derived from the fatty juices that the chicken sputters as it is being grilled on the open flame, or it could refer to the […] Ayam Percik, a Malaysian grilled or roasted chicken marinated in flavorful spices, lemongrass, coconut milk & tamarind. In a blender, add the ingredients for the spice paste and blend until smooth.

Ayam Percik is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Ayam Percik is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook ayam percik using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Ayam Percik:
  1. Take 5 chicken thighs
  2. Make ready 4 tsp turmeric powder
  3. Prepare Salt (to taste)
  4. Make ready 4 pearl onions or shallots
  5. Take 6 cloves garlic
  6. Get 1/2 inch ginger
  7. Take 1/2 inch galangal (or extra ginger as a substitute)
  8. Get 3 tbsp tomato paste
  9. Prepare Dried chillies (use as much or as little as you want, I use 5)
  10. Prepare 3 tbsp cooking oil
  11. Prepare 3 stalks lemongrass (bruised)
  12. Get 3/4 cup water
  13. Prepare 200 ml coconut milk (santan)
  14. Make ready Juice from 1 lime
  15. Take Sugar (to taste)

If you love grilled chicken with lots of flavour, then you'll definitely love this dish. Ayam Percik is originating from the Northern state of Kelantan, Malaysia. The flavourful chicken is a result of spices marinade and basting with a rich coconut gravy prior to grill. The spices that Kelantanese uses for Ayam Percik is quite simple.

Steps to make Ayam Percik:
  1. Rub the chicken with salt and turmeric powder. Set aside.
  2. Blend the shallots, garlic, ginger, galangal, tomato paste, dried chillies and cooking oil to form a paste.
  3. Fry the paste in a wok until the sauce splits (pecah minyak). I wait till I sneeze then I know it's ready.
  4. Add in the lemongrass stalks to the wok and fry for a little while.
  5. Add in the water, coconut milk and the chicken. Give everything a good stir and leave it to simmer.
  6. Meanwhile, heat a griddle pan on maximum heat over the stove. You can also use an oven grill.
  7. When the chicken is about half-way cooked, take the chicken thighs out of the wok and grill them on the griddle pan. Drizzle some sauce on the chicken as you are grilling them. About 3 mins on each side should be enough to cook the chicken and get a nice char.
  8. Allow the sauce in the wok to thicken to your liking, season with some salt (if needed), sugar and lime juice. Drizzle over grilled chicken.
  9. Ready to serve and ENJOY!

The flavourful chicken is a result of spices marinade and basting with a rich coconut gravy prior to grill. The spices that Kelantanese uses for Ayam Percik is quite simple. Malaysia and Indonesia are neighbourhood countries. Grill the chicken over a low charcoal fire or under a grill (griddle pan or charcoal grill), basting frequently and repeat this process of coating the chicken with gravy, until the chicken is cooked. Normally this Ayam Percik (baked chicken in coconut sauce) is grilled over a low charcoal fire.

So that is going to wrap it up for this exceptional food ayam percik recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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