S a vo u r
October 2020
49
Text Richard Augustin Photo 123rf
For most, the aroma of fresh chicken being cooked over a hot charcoal fire wafting through the air, is rather hard to resist.
Ayam
Percik
THIS LOCAL SPIN ON BARBEQUED CHICKEN, IS A CROWD-PLEASING DISH THAT’S WORTHY OF SECONDS.
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Ingredients • 3 stalks lemongrass (crushed) • 60gm shallots (chopped) • 4 cloves garlic (chopped) • 20 gm fresh ginger (cleaned and chopped) • 20 gm fresh galangal (cleaned and chopped) • 6 dried chillies (soaked, drained and cut)
• 1 tsp chilli paste • 1 tbsp brown sugar • 2 tsp turmeric powder • ½ tsp coriander powder • 120ml coconut milk • 2 tbsp peanut oil • 1 tbsp lemon juice • Salt and pepper to taste • 1kg chicken pieces (drumstick, thighs, wings)
ight markets in Malaysia never fail to impress foodies with their huge variety of food items and local flavours. Among these dishes, ayam percik is an all-time favourite. For most, the aroma of fresh chicken being cooked over a hot charcoal fire wafting through the air, is rather hard to resist.
Instructions • For the marinade, blend together lemongrass, shallots, garlic, ginger, galangal and chillies until a smooth paste is formed. If needed, add a little water to ensure the paste isn’t too dry.
Generously marinated with herbs and spices, and grilled to perfection over hot coals, this local version of barbequed chicken is both succulent, fragrant and tantalising.
• Next, cut slits into the chicken pieces and set aside in a bowl.
Best of all, you can recreate this dish at home for your friends and family. All you need to do is to fire up the grill, and follow these simple instructions.•
• Place the paste in a bowl and stir in the chilli paste, brown sugar, turmeric and coriander powder. Mix well. • Add the coconut milk, oil and lemon juice. Mix well until a smooth and consistent marinade is formed. Season to taste with salt and pepper.
• Take half of the marinade and coat the chicken pieces, ensuring that each piece is well coated. • Wrap with cling film and place bowl with chicken pieces in the refrigerator for a few hours. • Put chicken pieces on the grill and cook them over a slow gradual heat, while brushing each side of the pieces with the remaining marinade every few minutes. • Continue grilling until chicken pieces are lightly charred and cooked through. Serve.
