Ayam Percik Kelantan (Traditional)
Hidangan tradisional · Malaysian
A classic Kelantanese dish featuring chicken marinated and grilled with a rich, spicy, and slightly sweet coconut milk-based sauce. The chicken is typically grilled over charcoal, giving it a smoky char and tender interior.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken pieces (thighs and drumsticks)1 kg
- Coconut milk400 ml
- Lemongrass stalks3 stalks
- Galangal2 cm
- Turmeric root2 cm
- Dried chilies10-15
- Shallots5
- Garlic cloves4
- Belacan (shrimp paste)1 tsp
- Tamarind paste2 tbsp
- Palm sugar2 tbsp
- Saltto taste
- Water100 ml
- Cilantro (for garnish)a few sprigs
- Red chilies (for garnish)1
Langkah
- 1
Soak dried chilies in hot water until softened, then drain.
- 2
Prepare the spice paste: Blend soaked dried chilies, shallots, garlic, galangal, turmeric, and belacan until smooth.
- 3
Bruise lemongrass stalks and set aside.
- 4
In a pot, combine the spice paste, coconut milk, bruised lemongrass, tamarind paste, palm sugar, and salt. Bring to a simmer over medium heat, stirring occasionally.
- 5
Add chicken pieces to the simmering sauce. Cook for about 20-30 minutes, or until chicken is cooked through and the sauce has thickened.
- 6
Remove chicken from the sauce. Reserve the sauce.
- 7
Grill the chicken pieces over medium-hot charcoal or under a broiler, basting frequently with the reserved sauce, until nicely charred and cooked through. This usually takes about 10-15 minutes.
- 8
Serve the grilled Ayam Percik hot, drizzled with extra sauce and garnished with cilantro and sliced red chilies.
