Ayam Percik

Ayam Percik (serves 4)

Ingredients:
Chicken thigh 8pcs

Coconut Milk 60ml

Tamarind Juice 2tbsp

Paste:
Shallots 10nos
Garlic cloves 4nos
Fresh Ginger ½ inch
Fresh Galangal ½ inch
Lemongrass 3stalks
Chili paste 2tbsp

Red Chili 1nos
Turmeric Powder 1tsp
Brown Sugar 1tbsp

Belacan 1tsp
Water 250ml
Salt, to season

Method:

1. Blend the shallots, garlic cloves, fresh ginger, fresh galangal, lemongrass, chili paste, red chilli, turmeric powder, brown sugar, belacan and water into fine paste for marinade.

2. Marinate the meat with the blended paste for 30 minutes or overnight in a fridge.

3. Heat a large wok and cook the chicken with the paste, and add coconut milk and tamarind juice, over a medium heat until gravy thickens, about 10-15 minutes and separate the meat from the percik gravy.

4. Grill the meat while splashing the gravy on the chicken and grill till small dark spots starts to appear.

5. Serve with some gravy on the side.