Monday, October 24, 2011

SPICY GRILLED CHICKEN / AYAM PERCIK



This is a popular Malay BBQ or oven grilled chicken. There are many variations of ayam percik but traditionally this recipe hails from the east coast region of Malaysia which is white in color, mine was yellowish, I added some turmeric roots and made it more spicier by adding more chilies. It looks like rendang and slightly taste like rendang. If you wish to maintain the authentic version than omit the turmeric roots. Other remain the same. This recipe is loved by everyone in Malaysia and  perfect for BBQ party, lunch and even dinner. To get the perfect taste grill it over charcoal....the aroma will knock your socks off.....

Ingredients
1 whole chicken about 2 kg in weight, cut in half.
1 cup coconut milk or coconut cream
4 tbsp grated palm sugar
3 kaffir leaves thinly slice
Juice from 1 lime
¼ cup vegetable oil
2 lemongrass - crushed

Spice Paste: 
15 pieces of fresh red chillies half of them seeded and removed to tone down the spiciness
9 shallots
3 pieces garlic
7 candlenuts
2 cm of fresh galangal
1" tumeric root
1 tsp coriander powder
3 roots of the coriander leaves

PREPARATIONS 
For spice paste: In a food blender grind all the spices with half cup water until very Smooth.

Heat your wok or low sauce pan with 1/4 cup of vegetable oil and fry the paste on low
heat for 5 minutes until the spices are fragrant.

Add in your chicken, coconut milk, kaffir leaves, lemongrass, kaffir leaves, salt and palm sugar
and simmer that for half an hour until the chicken is cooked thoroughly.

Transfer the chicken to a baking dish and further reduce the sauces until thick then incorporate the lime juice a little at a time to suit your liking. With a brush baste the chicken all over with the sauce and bake it at 180°C for a further 15 minutes. 

You can also grill the chicken over glowing charcoal and baste the chicken from time to time until it is all grilled beautifully.

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Resipi yang tidak perlu pengenalan. Masakan orang Pantai Timur yang menjadi kegemaran semua. Biasanya berwarna putih tetapi resipi ini saya ambil dari program BEST WAN ala-ala rendang sedikit. Bakar pakai oven aje...malas nak siapkan arang. Supaya ayam masak rata, ayam dimasak dahulu baru dibakar. Kepada yang berminat dengan keaslian resipi ini jangan masukan kunyit dan kurangkan cili.

Next Post - Sheppard Pie
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4 comments:

cik cek said...

Memang lapo cek setiap kali singgah dapo kak paty ni....bestnya kalau dapat join makan sekali...he he

ady said...

as-salam kak Paty's
wow!!!besarnye ayam tu kak paty..terliur tgk ayam tu..

Paty's Kitchen - Cook with passion. said...

Well Ady...memang kena besar akak belah dua, senang bakar kat oven, kalau bakar pakai arang baru best potong kecil ya!

Paty's Kitchen - Cook with passion. said...

Salam CikCek akak jarang buat menu ni tapi terliur tenguk Chef Wan show dekat afc, akak copy cat aje...nanti nak try ayam percik original version pula...yang putih.

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