Today I’m excited to be making this: Ayam Percik! Or Malaysian grilled chicken marinated in a glorious spiced coconut cream. They’re sold grilled, especially at night markets as Ramadan rolls around. This is my easy peasy roasted oven baked version, and foolproof.
More info: http://nomadette.com/ayam-percik/
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Timestamps
0:20 - Prepping the Chicken and Marinade
2:03 - Blending base paste for Percik Sauce
3:14 - Cooking the Percik Sauce
5:03 - Baking the Chicken
5:37 - Saucing Baked Chicken and Broiling
6:15 - Final Results
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Serves 4
Ingredients:
- 1.2 kg or 4 Chicken Thighs and Drumstick pieces
- Marinade with blend of:
- 100g or 1 Onion (or about 5 shallots)
- 20g or 4-5 Garlic cloves
- 20g or 1 inch Ginger
- 2 tsps Salt
- 2 tsps Sugar
- 3g or 1 tsp Turmeric Powder
- 2g or 1 tsp Coriander Seeds
- 2g or 1 tsp Fennel
Percik Sauce:
- 200ml Coconut Cream
- 4 tbsps of Dried Chilli Paste(use 1-2 tbsps if you don't want it too spicy.)
- 1 tsp Tamarind Paste or Juice from 1 tbsp Tamarind pulp
- 1 tbsp Brown Sugar (or coconut sugar,palm sugar, or just regular white sugar)
- 1 tsp Salt, or to taste
- Base Paste:
- 100g or 1 Onion (or about 5 shallots)
- 20g or 4-5 Garlic cloves
- 20g or 1 inch Ginger
- 3 stalks Lemongrass, inner white core
- 6 Candlenuts (alternatives: hazelnuts or cashew nuts)
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