Friday, June 19, 2020

Ayam Percik Kelantan

Cooked this once quite sometime back. It's THIS
Needed to retry as it didn't turn out as I wanted to be. Perhaps next time

This time using another recipe from HERE with my own adjustment as my kids do not fancy anything spicy😅



What you need:

1  whole chicken, discard the head and the feet, also the excess fat and chicken, and spatchcock it
400ml coconit milk
1 stalk of lemongrass, bruised

1tbsp tamarind paste, remove the seeds
2tsp salt
1/2tsp pepper
2tsp sugar

Blend into paste:
6 cloves of garlic, peeled and halved
6 shallots, peeled and halved
a big thumb size ginger, peeled and cut
1 stalk lemongrass, chop
1cup water

Method:

  1. Rub paste all over the chicken and place in a wok or pot. Leave it for at least 30mins
  2. Pour half of the coconut milk and lemongrass. Cook over medium heat for 15mins, add in tamarind paste, salt, pepper and sugar, flip the chicken and continue  ooking for another 15mins
  3. Remove chicken. Continue cooking the liquid over small fire. Add in the remaining coconut milk. Stir until boiling and thickened. Check the taste, off fire and put aside
  4. Brush chicken on both sides using the gravy and grill either by broiling in the oven until browned or like what I did using my Happycall grill pan. Serve warm







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