Ayam Percik Kelantan Style
85% asli · Malaysian
A regional variation of Ayam Percik, often associated with the state of Kelantan. This version tends to be spicier and may incorporate additional ingredients like belacan (shrimp paste) for a deeper umami flavor, and sometimes uses a slightly different blend of spices.
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 chilies20-25
- Shallots12-15
- Garlic cloves6-7
- Lemongrass stalks2
- Galangal3 cm
- Belacan (shrimp paste)1 tsp
- Turmeric powder1 tsp
- Tamarind paste2 tbsp
- Sugar (palm sugar preferred)3 tbsp
- Saltto taste
- Vegetable oil4 tbsp
- Water100 ml
- Kaffir lime leaves (optional)2-3
- Red chilies (sliced, for garnish)1
Langkah
- 1
Soak dried chilies in hot water for 15 minutes, then drain.
- 2
Toast belacan lightly on a dry pan until fragrant.
- 3
Blend soaked chilies, shallots, garlic, lemongrass (bruised part), galangal, toasted belacan, and turmeric powder with a little water to form a smooth paste.
- 4
Heat vegetable oil in a pot over medium heat. Sauté the blended paste until fragrant and the oil separates.
- 5
Add thick coconut milk, tamarind paste, sugar, salt, and kaffir lime leaves (if using). Stir well and bring to a simmer. Cook for 20-25 minutes, stirring occasionally, until the sauce thickens.
- 6
Divide the sauce into two portions: one for marinating and one for basting.
- 7
Marinate the chicken pieces in one portion of the sauce for at least 1 hour (or preferably 2-3 hours in the refrigerator).
- 8
Preheat grill or broiler to medium-high heat.
- 9
Grill the marinated chicken, turning occasionally. Baste generously with the reserved sauce during the last 15-20 minutes of grilling until the chicken is cooked through and charred.
- 10
Serve hot, garnished with sliced red chilies.
