Ayam percik
Ayam percik, from above
Non vegKelantan

Ayam percik

Grilled chicken splashed again and again with spiced coconut sauce. Smoky, creamy, irresistible.

60 minTime
52 gProtein each
mediumSpice
Splashed chicken2 chapters · 1 min read

Make it your way

Grandma's wayGrilled chicken basted with spiced coconut sauce.
The original
735kcalsame
52 gproteinsame
4 gfibresame
60minutessame

Ayam percik.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Shallots8
Garlic6 cloves
Gingera thumb
Fresh red chillies (fresh red chiles)5
Dried red chilli6, soaked
Lemongrass2 stalks
Turmeric (ground turmeric)1 tsp
Candlenuts4
Cooking oil (vegetable oil)1 tbsp
Thick coconut milk1⅔ cups
Palm sugar (gula melaka)1½ tbsp
Tamarindpulp
Salt1½ tsp
Chicken, curry cut (bone in chicken, small pieces)thighs and legs

Method

5 steps
  1. 1Blend the shallots, garlic, ginger, chillies, lemongrass, turmeric and candlenuts. Fry in the oil for 5 minutes.
  2. 2Add the coconut milk, palm sugar, tamarind and salt and simmer 15 minutes until thick.
  3. 3Marinate the chicken in a third of the sauce for 1 hour.
  4. 4Grill over medium coals for 25 to 30 minutes, turning and splashing with more sauce, until charred and the juices run clear.
  5. 5Serve with the rest of the sauce, warmed.
Serve it like this

Serve on a platter with extra sauce in a bowl, rice or nasi kerabu, cucumber and sambal on the side.

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Make it a meal

What goes with Ayam percik: a bread or rice, a side, something to drink and something sweet.

Bread or rice Nasi lemak75 min
Bread or rice Roti jala30 min
On the side Sambal kangkung15 min
On the side Avial35 min
To drink Teh tarik10 min
Something sweet Kuih seri muka90 min
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