Ayam Percik Terengganu (Traditional)
Hidangan tradisional · Malaysian
A classic and authentic Ayam Percik from the state of Terengganu, featuring chicken marinated and grilled with a rich, spicy, and slightly sweet coconut milk-based sauce. The sauce is traditionally made from scratch with a blend of chilies, lemongrass, galangal, and tamarind, then generously basted onto the chicken during grilling.
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 milk (thick)400 ml
- Dried chilies15-20
- Shallots10-12
- Garlic cloves5-6
- Lemongrass stalks2
- Galangal2 cm
- Turmeric powder1 tsp
- Tamarind paste2 tbsp
- Sugar (palm sugar preferred)3 tbsp
- Saltto taste
- Vegetable oil3 tbsp
- Water100 ml
- Cilantro (for garnish)a few sprigs
- Cucumber slices (for garnish)a few
Langkah
- 1
Soak dried chilies in hot water for 15 minutes, then drain.
- 2
Blend soaked chilies, shallots, garlic, lemongrass (bruised part), galangal, and turmeric powder with a little water to form a smooth paste.
- 3
Heat vegetable oil in a pot over medium heat. Sauté the blended paste until fragrant and the oil separates.
- 4
Add thick coconut milk, tamarind paste, sugar, and salt. Stir well and bring to a simmer. Cook for about 15-20 minutes, stirring occasionally, until the sauce thickens.
- 5
Divide the sauce into two portions: one for marinating and one for basting.
- 6
Marinate the chicken pieces in one portion of the sauce for at least 30 minutes (or preferably 1-2 hours in the refrigerator).
- 7
Preheat grill or broiler to medium-high heat.
- 8
Grill the marinated chicken, turning occasionally. Baste generously with the reserved sauce during the last 10-15 minutes of grilling until the chicken is cooked through and slightly charred.
- 9
Serve hot, garnished with cilantro and cucumber slices.
