Savour

Percik Ayam

THIS LOCAL SPIN ON BARBEQUED CHICKEN, IS A CROWD-PLEASING DISH THAT’S WORTHY OF SECONDS.

Night 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.

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.

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. •

For most, the aroma of fresh chicken being cooked over a hot charcoal fire wafting through the air, is rather hard to resist.

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)

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. • 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. • Next, cut slits into the chicken pieces and set aside in a bowl. • 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.

Text Richard Augustin Photo Tourism Malaysia

Laksa Curry

QUINTESSENTIALLY MALAYSIAN, THIS SPICY, SAVOURY AND CREAMY CURRY NOODLE SOUP WARMS THE BELLY AND TICKLES THE TASTE BUDS.

While there are several variations of laksa in Malaysia (and almost everyone has a favourite), perhaps the curry laksa version is one that’s more familiar to many. This fragrant coconut-based curry soup — its origins are believed to be Peranakan — is ladled over yellow noodles (or a mixture of that and rice vermicelli) and garnished with ingredients that include bean curd puffs, shredded omelette, prawns, fish balls, slice fish cake, bean sprouts, cockles, and even coagulated blood.

Finding a good bowl of curry laksa — one which gets you licking the bowl clean of soup — can prove challenging. And for some, the search goes on. But for those who want to try their hand at making this dish, here’s a recipe to get you started.

Ingredients

Noodles & Garnishes • 200g yellow noodles (blanched) • 150g rice vermicelli (blanched) • 300g poached or boiled chicken meat (shredded) • 250g prawns (boiled and shelled) • 100g bean sprouts (blanched) • 100g long beans (blanched and cut into one inch pieces) • 6pcs bean curd puffs (rinsed and drained) • 2 eggs (hard boiled and cut into halves) • ½ cup fresh mint leaves • 1 lime (cut into quarters) Spice Paste & Soup • 2 red onions (peeled and cut into pieces) • 3 garlic cloves (peeled and halved) • 1 stalk lemongrass (sliced into rings – bottom half only) • 1½-inch ginger (peeled and sliced) • 50g curry powder • ½ tsp shrimp paste • 1 tbsp chilli paste • 60ml vegetable oil • 2 pandan leaves (knotted) • 1.5 litres water • 350ml coconut milk • Salt, pepper and sugar to taste

Instructions

• Place onions, garlic, lemongrass and ginger in a blender and blend with some water until a smooth paste is formed. • Put mixture in a bowl and stir in curry powder. Mix well. • In a large saucepan, heat vegetable oil. Add spice paste and stir-fry until fragrant. Add shrimp paste and chili paste, and continue to cook. • Add pandan leaves, give it a quick stir and pour in water. • Allow soup to come to a boil then lower heat and leave to simmer for approximately 20 minutes. • Add coconut milk and continue to cook until gravy thickens slightly. Turn off heat. • Adjust seasoning according to taste. Set aside for serving.

To Serve

• Portion yellow noodles and rice vermicelli into four individual bowls. • Place equal amounts of shredded chicken and prawns into each bowl. • Add vegetables and bean curd puffs. • Pour over curry soup and garnish with egg, mint leaves and a wedge of lime. •