Ayam Percik is also one of the many favourites particularly in the east coast, Terengganu and Kelantan. When i was searching for information for my Terengganu introductory post earlier, i learnt that both Terengganu and Kelantan has their very own version of ayam percik. Both has a slightly different way of cooking from one another, their gravy are rich in flavours that comes from a blend of ingredients like coconut milk and spices but the Terengganu's one has added chilli paste bringing it a more spicy flavour. You look at the picture below and you can see the difference. The gravy for ayam percik Kelantan is white whereas the ones in Terengganu is red due to the addition of chilli paste. What i'm posting here today is of course the Terengganu version. I'll probably make the Kelantan version when the Kelantan Food Fest comes next year.
|this is the Ayam Percik Kelantan, white gravy|
photo source : kuali.com
The chicken here is firstly marinated with some spices and then barbequed or grilled till they are cooked and slightly charred..I like them to be a little charred. When the chicken in ready, pour the sauce all over and you can get ready your rice!
Recipe ( from Dapur Malaysia ) with some changes
1/2 chicken ( i used 2 wings, 1 chicken whole thigh and 1 part of breast )
1 clove garlic
1 part of ginger, about an inch
1 stalk lemongrass ( white and little green part)
1/2tbsp of coriander seeds ( biji ketumbar )
1/2 tbsp of cumin seeds ( jintan putih )
Pound or blend all the above marinate ingredients and marinate for 30 minutes. Set the oven on grill (broiler) function to cook them ( i grilled them for 220C for 20 minutes) While chicken is grilling, can start cooking the gravy.
1 clove garlic
1/2 inch of ginger
oil for frying
4tbsp of cili boh ( chilli paste )
300ml coconut milk (santan )
1/4 tbsp of fenugreek seeds ( biji halba )
3 stalks of lemongrass, bruised
5gm shrimp paste ( belacan )
1/2 cup of water
3/4 tsp salt
pinch of sugar
1.In a wok, fry pounded ingredients on med low fire heat till aromatic. Add in chili boh/chili paste, stir well and pour in the 1/2 cup of water.
2. Increase the heat , put in the coconut milk, fenugreek seeds, lemongrass, belachan and stir well to combine. Add in salt and sugar to taste. Let it come to a boil and then reduce fire to simmer and cook until gravy thickens around 30-40 mins.
3. Once ready, pour onto the grilled chicken.
I am submitting this post to Malaysian Food Fest ( Terengganu Month ) hosted by frozen wings