Ayam percik is widely sold at most
pasar malam or night market, what we called it here. But the taste between the east and west coast version is slightly different. They called it
ayam pachok at the east with their local slang and plenty of spices has been used on their recipe. If you are someone that has yet discovered this deliciousness then please read on for more.
Ingredients :
3 whole chicken thigh, cut into 6 portion
or 1 whole free range chicken about 1.5kg
2 tspn salt (3 tspn for whole chicken)
3 TB brown sugar
1 cup thick coconut milk
6 pcs of bamboo stick, soaked
Ingredients for
blended paste :
3 cloves garlic
4 shallots
1 onion, sliced
4cm ginger, sliced
3cm blue ginger/galangal, sliced
3cm turmeric (equal to 2 tspn turmeric powder)
3 stalk lemongrass, thinly sliced
2 TB red chili paste
1 cup
tamarind juice
( grind everything to form paste )
Method :
(1) combine blended paste with sugar & salt till well cooperated.
(2) marinade chicken with the blended mixture then keep in plastic bag.
(3) let to stay in room temperature for 30 minutes before keep chilled overnight.
(4) now, discharge meat from bag then thread meat to twin bamboo sticks. Keep the remaining sauce.
(5) finally, bake grilled at preheated oven 210'C for about 90 minutes, flip the meat on and off.
(6) then preheat pan with 1/2 cup cooking oil, cook the remaining sauce mixed with coconut milk till thick and fragrant. Finally dish out and serve with the meat.
The meat is yummy even without the gravy. I have one older
ayam percik post which I mixed the blended paste with coconut milk to marinade the meat. It makes a big difference between the one with coconut milk and the one without it. Love both of them though ! Hope you will too. Enjoy guys.
