Nasi Kerabu Ayam Percik (Blue Rice with Spiced Grilled Chicken)
85% asli · Malaysian
A flavorful variation of Nasi Kerabu, pairing the traditional blue rice salad with succulent Ayam Percik, a type of grilled chicken marinated in a rich, spiced coconut milk sauce.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice2 cups
- Butterfly pea flowers (dried)1/4 cup
- Chicken pieces (thighs or drumsticks)8
- Coconut milk1.5 cups
- Shallots6
- Garlic4 cloves
- Ginger1 inch piece
- Lemongrass2 stalks
- Chilies (dried or fresh)8-10
- Turmeric powder1 tsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Tamarind paste2 tbsp
- Sugar2 tbsp
- Saltto taste
- Black pepperto taste
- Cabbage (shredded)1 cup
- Long beans (chopped)1/2 cup
- Bean sprouts1 cup
- Toasted shredded coconut1/2 cup
- Salted egg2
- Cucumber (sliced)1/2
Langkah
- 1
Cook blue rice as per the classic Nasi Kerabu recipe and let it cool.
- 2
Prepare Ayam Percik marinade: Blend shallots, garlic, ginger, lemongrass, chilies, turmeric, cumin, and coriander powder with a little water to form a paste. In a bowl, mix the paste with 1 cup of coconut milk, tamarind paste, sugar, salt, and pepper. Marinate the chicken pieces in this mixture for at least 30 minutes.
- 3
Grill or bake the marinated chicken: Grill the chicken pieces until cooked through and slightly charred. While grilling, continuously baste the chicken with the remaining 1/2 cup of coconut milk mixed with some of the marinade, until a thick, glossy glaze forms.
- 4
Prepare the salad components: Lightly blanch shredded cabbage and chopped long beans. Briefly sauté bean sprouts.
- 5
Boil salted eggs until hard-boiled, then peel and quarter.
- 6
Assemble the Nasi Kerabu: On a plate, mound the blue rice. Arrange shredded cabbage, long beans, bean sprouts, cucumber slices, and salted egg quarters around the rice. Place the glazed Ayam Percik pieces alongside the rice. Garnish with toasted shredded coconut.
