Ayam percik is a pasar Ramadhan favourite. How about trying to make it at home? Here’s a super easy recipe courtesy of MAGGI® that you just have to try.
” Bring a taste of the Baazar Ramadhan to your own kitchen… “
Ayam percik is a classic East Coast dish that gets extra popular during Ramadhan. Go to any bazaar Ramadhan and you’ll see chicken on skewers or on grills, smoking and caramelizing before getting a generous lathering or dip in creamy, spicy percik sauce. But, this dish can be expensive to buy. Even more if you are feeding an entire family. So why not make it at home? Here’s how to make an easy version at home, courtesy of MAGGI®. It’s delicious enough to make you feel like you should open a bazaar Ramadhan stall too…
Simple Ayam Percik
Prep Time: 10 mins
Cook Time: 35 mins
Serves: 4
Recipe: MAGGI®
Ingredients:
• 1/2 chicken, separated into breast and thigh portion without skin
For the marinade
• 6 shallots
• 3 cloves garlic
• 1 inch ginger
• 1 stalk lemongrass
• ½ tbsp coriander powder
• ½ tbsp cumin powder
• 2 tsp MAGGI® CukupRasa
For the Percik sauce
• 3 cups thick coconut milk
• 8 shallots
• 8 cloves garlic
• 1 ginger
• 1 stalk lemongrass
• 5 stalks dried chilli
• 1 tbsp tamarind juice
• 1 tbsp sugar
• 1 tbsp MAGGI® CukupRasa
• 3 tbsp oil for cooking
Method:
1. Pre-heat an oven to 200 degrees celcius.
2. First off, blend all the marinade ingredients with a bit of water into a paste. Sprinkle the chicken with MAGGI® CukupRasa then pour on the marinade. Marinate the chicken in this paste for around 2 hours, or up to overnight if you’re making it for tomorrow.
3. While the chicken marinades, prepare the sauce. Blend the shallots, garlic, ginger, lemongrass, dried chilli, tamarind juice, sugar and MAGGI® CukupRasa. Heat up a wok with about 1/4 cup of oil.
4. Pour in the sauce paste into the wok and cook, stirring, until fragrant, about 5 minutes. Then, add in the coconut milk.
5. Stir the sauce to mix all the ingredients together, bring to a boil, then simmer on medium heat until the sauce thickens. Turn off the flame..jpg)
6. Get back to the chicken. Place it on an oiled roasting tray and lather about one scoop of sauce on each piece. Roast in the oven for 20 – 25 minutes..jpg)
7. You know the chicken is done when you can smell its deliciousness permeating your kitchen. You can switch the oven to a grill setting and crank it up at the last 5 minutes to get a nice char..jpg)
8. Once the chicken is done, serve it lah! Of course this will go perfectly with a fresh plate of nasi kerabu. Or have it on it’s own if you like, with extra percik sauce on the side..jpg)
Tips:
The basic spice paste and mix also works well with fish. That’s your ikan percik, sorted. Want an easy finger food for an iftar get together? Skewer chunks of chicken breasts onto satay sticks and marinade using the same ingredients. Then cook the sauce, grill the skewers and ta daa, percik satay! For more recipes, please visit