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Ayam percik

Ayam percik | Viewed 4971 times

Malay Cuisine

TERRIFIC with either rice or lightly toasted bread (made into a sandwich!), this flavoursome chicken with a sauce makes for a deliciously aromatic, rich and spicy meal.


For the marinade:

  • a little oil
  • a tsp of paprika powder
  • a tsp of curry powder
  • 3-4 cloves of garlic, chopped finely
  • a dash of Lea and Perrins Worcester sauce

For the percik sauce:
  • 30ml of cooking oil
  • 100ml of coconut milk

Blend together:
  • 30g of lemon grass
  • 30g of galangal
  • 20g of garlic
  • 20g of ginger
  • 20g of onion
  • 20g of shallot
  • 20g of fresh turmeric
  • 30g of candlenuts

[Measurement Equivalents]


1. First marinate your chicken pieces, legs, wings and breasts for two to six hours.

2. Then barbecue the chicken pieces until done.

Tip: Keep basting the chicken with a little oil, using a bundle of crushed lemon grass stalks as a brush.

3. While that is barbecuing, you start on the percik sauce.

4. Heat the oil and sautè the blended items until fragrant.

5. Then add coconut milk and stir until the sauce thickens.

6. Lastly, season with salt and sugar to taste. Serve the chicken pieces with the sauce on the side.

by James Hipkiss

Ayam percik

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