Ayam Percik Recipe / Barbequed Chicken in Spicy Coconut Milk Gravy

Another recipe from the east coast states of Malaysia courtesy of my dear friend Sue. I do have a thing for east coast's delicacies don't I? As usual, when you ask a recipe from your mom or aunt or friend, it comes it terms of ingredients only without the measurements. The same goes to ayam percik recipe when I asked her for it. If my handwriting was not ugly, I would have scanned the paper where I wrote down the recipe and put it here. But unfortunately they are so I will spare you from seeing the worst handwriting in the world. *lol*

Ayam percik is also available mostly during the month of Ramadhan but you can still get them at the pasar malam (night market). What makes Ayam Percik .... Ayam Percik, is the gravy. Its drenched with coconut milk based gravy that have everything from shallots to ginger to chili to tamarind juice. It may sounds heavy but its oh-so-heavenly! Please do not let the slightly long list of ingredients scare you since most of them goes in the blender together. Once you blend them, everything else is easy like 1-2-3.

Ayam Percik Recipe

Serves 4

8 pieces chicken drumsticks (or any other parts) - rubbed with salt and turmeric

3-4 shallots

1 red onion

4-5 garlic

3in ginger

2 stalks lemongrass

2-3 tbsp sambal oelek (more if you like it hotter)

1.5 tsp turmeric powder

1 can coconut milk (400ml)

1 can water (use the same coconut milk can)

1 tsp ground black pepper

1/2 - 1 tsp tamarind juice powder

Sugar and salt to taste

1. Start the grill.

2. In a blender, blend shallots, onion, garlic, ginger, lemongrass, sambal oelek and turmeric powder.

3. In a pot (use a big one), boil coconut milk, water and and the rest of the ingredients except the chicken on medium heat. Keep stirring until it boils. Let it simmer.

4. Steamed the chicken for 6-10min.

5. When the grill is ready, start grilling the chicken. Basting it with the gravy 3-4 times.

Ayam Percik is best enjoyed with Nasi Kerabu, rice with fish and vegetables like long beans, beansprouts and polygonum leaves or just plain white rice. I had mine with the half version of nasi kerabu. I just chopped or finely cut the vegetables, mix it with the rice and pour some gravy on top. Please do be very generous with the gravy on both your rice and chicken. It is not Ayam Percik if it is not drenched/drowned with the gravy.