Ayam Panggang Percik Kelantan Style
85% asli · Malaysian (Kelantan)
A regional variation of Ayam Panggang Percik from Kelantan, often characterized by a slightly sweeter and tangier profile, sometimes incorporating ingredients like belacan (shrimp paste) for added umami.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken pieces (bone-in)1 kg
- Coconut milk400 ml
- Lemongrass, finely chopped3 stalks
- Tamarind paste3 tbsp
- Saltto taste
- Black pepperto taste
- Dried chilies, soaked15
- Shallots7-8
- Garlic cloves5-6
- Ginger1.5 inch piece
- Turmeric powder1.5 tsp
- Belacan (shrimp paste), toasted1 tsp
- Palm sugar (gula melaka)2 tbsp
- Vegetable oil2 tbsp
Langkah
- 1
Prepare the spice paste: Blend soaked dried chilies, shallots, garlic, ginger, turmeric powder, and toasted belacan until smooth.
- 2
In a pot, combine the spice paste, coconut milk, tamarind paste, finely chopped lemongrass, palm sugar, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally.
- 3
Add the chicken pieces to the simmering sauce. Cook for about 20-25 minutes, stirring occasionally, until the chicken is partially cooked and the sauce has thickened.
- 4
Remove chicken from the sauce, reserving the sauce. Grill the chicken over medium heat, basting frequently with the reserved sauce, until cooked through and nicely charred.
- 5
Alternatively, bake the chicken at 200°C (400°F) for 25-30 minutes, basting with the sauce, until cooked and caramelized.
- 6
Serve hot, with extra sauce drizzled over.
