AYAM PERCIK
( Grilled Chicken with Creamy Coconut Sauce )
' Percik ' in English means ' Spattered ' or ' Splashed '. In this case, the Ayam Percik means grilled chicken spattered or splashed with Creamy Coconut Sauce. It is the most common and a very popular dish, sold in every street of Kelantan. There are others like fish and even chicken internal parts grilled and made to the Percik dish. The chicken and the internal parts are marinated and braised to tender with herbs before it is grilled until golden brown and topped with the delicious gravy. While the fish is rubbed with turmeric powder and salt before it is grilled. The Percik is delicious either taken with steamed white rice or eaten as it is.
The Ingredients
- 1/2 a chicken - cut into 2 parts .
- 250 gm Coconut milk
- 6 shallots
- 2 cloves garlic
- 1" ginger
- 2-3 lemon grass - bruised
- 1 tblspn. tamarind pulp - add to 1/2 cup of water for its juice
- 1 tblspn. dried cili paste - for red colored gravy (optional )
- 1 tspn cornflour
- Salt to taste
How to do
- Marinate the chicken with minced garlic and ginger together with salt and pepper.
- Braise the chicken until tender. ( No water is required, as the chicken will slowly produce gravy from its excess fat and water ).
- Off the heat, once it is tender. Leave it until later.
- In a pot, combine the fresh coconut milk, the blended spices and the bruised lemon grass. Add in salt and the tamarind juice.
- Stir. Cook over a low heat .
- Constant stirring until milk starts to boil. Add the cornflour mixture to thicken the gravy. Continue stirring .
- Prepare the grill. Grill the braised chicken.
- While grilling, top the chicken with the cooked coconut gravy. Turning the chicken continuously from side to side, while topping it with the prepared gravy.
- Keep on grilling until the chicken turns golden brown .
- Finally, bring the chicken out from the grill . Place it on the plate and top with the extra gravy .
- The ayam percik is ready to serve.
In another method :
- The chicken is braised in the mixed coconut milk over a low heat.
- During the process, the chicken parts are constantly splashed over with the milk until tender.
- Once tender, it is taken out of the gravy and grilled until slightly brown.
- While the milk is gradually stirred until thicken and topped over the grilled meat.
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