Grilled Chicken with Coconut Sauce (Ayam Percik)

-
Grilled Chicken With Coconut Sauce

'Ayam Percik' or Grilled Chicken with Coconut Sauce is always our family favorite. It is a grilled chicken dish, where the chicken is grilled while being brushed with coconut sauce. There are two types of percik, which are white percik and red percik. Percik means splash. I think the dish is named percik because the coconut sauce is applied to the meat by applying it with lemongrass brush frequently while grilling it. The action made the coconut sauce to look like being splashed onto the meat. Chicken and fish are usually used to make 'percik'. This dish is usually eaten with rice and fresh vegetable. 

The chicken is marinated with ginger-garlic paste before grilled on a low heat. The coconut sauce which is prepared earlier will be applied onto the chicken while grilling it. An easier method of applying the sauce is to pour the sauce onto the grilled chicken after it is cooked. 

The coconut sauce is thick in texture. It has creamy and a little spicy taste from the black pepper powder. It is also sweet but savory sauce, as onion and lemongrass are added into it. 

This dish is best eaten with rice partnered with spicy coconut gravy here and some fresh vegetable such as lettuce and cucumber. 

Ready in 2 hours

Ingredients

  • 5 shallots
  • 3 cloves garlic
  • 250 ml coconut milk diluted with 1/2 cup of water
  • 1 tablespoon black pepper
  • 3 stalks lemongrass
  • 1 inch ginger
  • 1 tablespoon corn flour
  • 1 to 2 tablespoon sugar
  • Salt to taste
  • 1 inch ginger (for marinating the chicken)
  • 2 cloves garlic (for marinating the chicken)
  • 1 teaspoon salt (for marinating the chicken)
  • 3 stalks of lemongrass to make lemongrass brush

Methods

  • Clean the chicken and marinate with garlic, ginger and salt. 
  • Meanwhile prepare the sauce. Blend shallot, garlic, lemongrass, ginger, black pepper coconut milk together. 
  • Pour the blended ingredients in a pan and cook on medium heat. Stir occasionally. 
  • Add in salt and sugar and corn four. 
  • Cook until the sauce reached thick and creamy texture. Remove from the heat and prepare the lemongrass brush.
  • Take 3 stalk of lemongrass and clean. Crush the bottom part of it until look like brush. 
  • After marinating the chicken for about 45 minutes, grill the chicken.
  • When the chicken started to look golden, brush the coconut sauce on it by using lemongrass. Then, flip the brushed side to face the fire.
  • Repeat the action for every 5 minutes until the chicken is cooked. 
  • When serving it, add the remaining sauce at the bottom of the plate. 

This photo was taken before our lunch. 









Comments

Post a Comment

Popular posts from this blog

Sauteed Romaine Lettuce

-
Image
Malay/English I was cooking fish curry when my mom asked me to cook this green vegetable. It was just recently my family eat this vegetable. It looks like lettuce to me. I even imagine to eat it raw in my sandwich. The packaging wrote Yau Mark Tam. Yau mark tam? A vegetable from China I guess. Then I thought I would just sauté it with anchovies. And today I searched about yau mark tam in the internet and... it is actually romaine lettuce... hahaha... But sauteed romaine lettuce is also delicious. So let's look at the recipe. Ready in 15 minutes Ingredients 1 head of romaine lettuce or yau mak tam 2 shallots (sliced) 2 cloves garlic (sliced) 1 tablespoon anchovies 1 tablespoon oyster sauce 3 tablespoon cooking oil Some drops of white vinegar Salt to taste Methods Heat cooking oil in a pan. Add in anchovies and fry until they become crispy. Take it out from the pan and crush it a little. Set aside.  With the same oil and heat turned on add in shallot
Read more

Solok Lada

-
Image
Solok Lada (so-lock la-da) or Stuffed Chili is a side dish along with Nasi Kerabu (Kelantanese Salad Rice). It is also can be eaten along with rice and gulai or curry. It is a dish made from big green chili (usually a type of chili we call solok chili) filled with flavored grated coconut and fish.  The taste of solok is creamy, a bit spicy, salty and sweet. However the spiciness of the chili has been largely reduced because the chili is cooked and the seeds are removed before stuffing in the coconut filling. Usually sardine and mackerel fish are used to make Solok Lada.  Solok Lada is delicious when eaten with Nasi Kerabu which has a mixed flavor from fresh minced vegetables and herbs, spicy coconut sauce (tumis), grated coconut sambal and budu (anchovies sauce). It is also accompanied with sambal air lada (chili sambal), and any meat of choice. Solok is also delicious when eaten with rice and gulai, a curry like gravy which is usually cooked with meat, fish and chicken. T
Read more

Scrambled Egg Sandwich with Toum

-
Image
This is a sandwich I always make when I harvest the Brazilian Spinach at my small container garden in the backyard. It is easy, delicious and nutritious. The toum is a new addition to this sandwich to give more flavor to it.  Ingredients 1 egg 1/4 cup milk 1/2 cup 1 cup spinach (I use Brazilian Spinach) Toum Mayonnaise Margerine or butter 2 slices of bread A pinch of salt White pepper powder Methods Beat the egg in a bowl until egg white and egg yolk mixed.  Add in some salt, milk and white pepper.  Cook on the low heat. Put scrambled egg aside. Spread margarine or butter on one side of the bread. Toast the bread on the pan. Cook the buttered side until golden. Boil the spinach in 1/3 cup of water until tender. You can also add it raw.  Spread some mayonnaise on one of the bread. Spread toum on another bread. Spread scrambled egg on one if the bread, followed by the spinach.  Then put another bread with toum spread on top of it. Enjoy.
Read more