Simple Way to Make Award-winning Ayam Percik
Hey everyone, it's Brad, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Favorite Ayam Percik. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Ayam Percik, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ayam Percik delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ayam Percik is 4-5 servings to go with rice. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ayam Percik estimated approx 45 mis.
To begin with this particular recipe, we have to first prepare a few components. You can cook Ayam Percik using 15 ingredients and 8 steps. Here is how you cook that.
Made this ayam percik to go with the quinoa ulam I had made. Ayam percik is essentially a Malaysian grilled chicken. I used the marinade for the chicken to turn it into a drizzle for the grilled chicken.
Ingredients and spices that need to be Prepare to make Ayam Percik:
- 5 chicken thighs
- 4 tsp turmeric powder
- Salt (to taste)
- 4 pearl onions or shallots
- 6 cloves garlic
- 1/2 inch ginger
- 1/2 inch galangal (or extra ginger as a substitute)
- 3 tbsp tomato paste
- Dried chillies (use as much or as little as you want, I use 5)
- 3 tbsp cooking oil
- 3 stalks lemongrass (bruised)
- 3/4 cup water
- 200 ml coconut milk (santan)
- Juice from 1 lime
- Sugar (to taste)
Instructions to make Ayam Percik
- Rub the chicken with salt and turmeric powder. Set aside.
- Blend the shallots, garlic, ginger, galangal, tomato paste, dried chillies and cooking oil to form a paste.
- Fry the paste in a wok until the sauce splits (pecah minyak). I wait till I sneeze then I know it's ready.
- Add in the lemongrass stalks to the wok and fry for a little while.
- Add in the water, coconut milk and the chicken. Give everything a good stir and leave it to simmer.
- Meanwhile, heat a griddle pan on maximum heat over the stove. You can also use an oven grill.
- When the chicken is about half-way cooked, take the chicken thighs out of the wok and grill them on the griddle pan. Drizzle some sauce on the chicken as you are grilling them. About 3 mins on each side should be enough to cook the chicken and get a nice char.
- Allow the sauce in the wok to thicken to your liking, season with some salt (if needed), sugar and lime juice. Drizzle over grilled chicken.
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