Ayam Percik Negeri Sembilan Style
80% asli · Malaysian
A regional variation of Ayam Percik, often featuring a slightly different spice blend and a richer, more intense sauce, sometimes incorporating ground nuts for added texture and depth. This version leans towards the Negeri Sembilan style.
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
- Thick coconut milk300 ml
- Lemongrass stalks2 stalks
- Galangal1 cm
- Turmeric root1 cm
- Dried chilies8-10
- Shallots4
- Garlic cloves3
- Candlenuts (or macadamia nuts)3
- Belacan (shrimp paste)1 tsp
- Tamarind paste1.5 tbsp
- Dark soy sauce1 tbsp
- Palm sugar2 tbsp
- Saltto taste
- Water50 ml
- Toasted sesame seeds (for garnish)1 tbsp
- Spring onions (for garnish)1 stalk
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, candlenuts, and belacan until smooth.
- 3
Bruise lemongrass stalks.
- 4
In a pot, combine the spice paste, thick coconut milk, bruised lemongrass, tamarind paste, dark soy sauce, palm sugar, and salt. Simmer over medium heat, stirring, until the sauce thickens slightly.
- 5
Add chicken pieces to the sauce. Cook for 25-30 minutes, stirring occasionally, until chicken is cooked and the sauce is rich and glossy.
- 6
Remove chicken from the sauce. Reserve the sauce.
- 7
Grill the chicken pieces over medium-hot charcoal or under a broiler, basting generously with the reserved sauce, until well-charred and cooked through. About 10-15 minutes.
- 8
Serve the grilled Ayam Percik hot, drizzled with extra sauce and garnished with toasted sesame seeds and chopped spring onions.
