Ayam Percik
Here's another fabulous local BBQ chicken, 'Ayam Percik'. If not mistaken it is also originated from the east coast. 'Ayam Percik' looks very much like 'Ayam Golek' but actually they're both taste differently in flavour. As mentioned in my previous 'Ayam Golek' post, guess you know what's the meaning of 'Ayam', right! Now here, 'Percik' means splash! It's supposed to be splashing your BBQ chicken with the marinade sauce. But so sorry, I'm not going to BBQ my chicken today. I'm going to bake them.So, here's what I did.
Ingredients :
6 chicken whole legs
salt & pepper
200ml coconut milk
2 tbsp tamarind mixed with 100ml water
1 tspn ground black pepper
2 tbsp brown sugar
Spice Paste :
8 shallots
5 garlic
1 inche galangal/ginger
1 stalk lemongrass
4 tbsp chili paste
1 tspn cinnamon powder
( ground all ingredients together)
Method :
- marinade chicken with salt & pepper, set aside for about 1/2 hour.
- combine spice paste, tamarind water, seasoning and coconut milk in a big bowl.
- marinade chicken with the spice mixture and keep refrigerated overnight.
Then grill the marinated chicken over a charcoal pit or bake in the oven at 200'c for an hour or untill brown. Serve warm.
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I also tried out the splashing method; and yeap, it tastes much better! I spread sauce over the baked chicken every 20 mins. It keeps the chicken moist and beautiful unlike the one without additional sauce on them.*
Hmm..mm... just look at the meat! I think the cinnamon powder and tamarind works really well together in this recipe. So, hope you guys will enjoy the recipe too!
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