Ayam Percik

Food Time..haha, all of a sudden, I feel like having Ayam Percik (Spicy Barbecued Chicken). Will be doing it tomorrow guys. Will upload pictures aite.

The name Ayam Percik translated meaning "Percik = Splash & Ayam = Chicken". It is believed that this local dish comes from the state of "Kelantan". It is because the ingredients we use in this local dish is fresh & natural. It's blended to perfection and marinated onto the chicken, barbecued & we will obtain the juicy, spicy and sour taste. Capturing all the herbs that's blended together and combined with the meet. Hmmmm, I can't wait for tomorrow..Hahaha..

The Ingredients:

Chicken pieces (Normally we can use the whole thigh)
50 grams fresh Santan (coconut milk)
2 tablespoon of tamarind juice (or either 1 tablespoon lemon juice)

To make the paste:
10 shallots
3 garlic cloves
2cm fresh ginger
2cm fresh galangal (optional)
2 lemongrass stalk

2-4 tablespoon chili paste (or fresh red or green chilis) (upon liking)
1 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon belacan (dried shrimp paste) (optional)
1 cup water

Method:

• Cut the ginger, galangal and lemongrass into small pieces and blend all the ingredients in a food processor until fine. This will be the main paste used for the chicken marinade.
• Marinate the meat with the paste for 1 hour or maybe overnight if wanted.
• Heat a large wok and cook the chicken with the paste, over a medium heat until gravy thickens, about 10-15 minutes and separate the meat from the percik gravy.
• Barbeque/grill/bake the chicken pieces, splashing some gravy over the meat. Splash more gravy until it thickens and let the chicken to cook.
• Serve fresh from the heat and maybe you can have some extra gravy on the side for that extra dipping. 

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