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Malaysian Recipes - Ayam Percik - Spicy Barbecued Chicken
This beautifully seasoned chicken, barbecued over a charcoal fire, is very popular and is sold at roadside food stalls all over the northeastern state of Kelantan. 
Ingredients  Marinade  Spice Paste 
5 Whole Chicken Legs 1/2 Teaspoon Salt 4 Candlenuts (Buah Keras)
     
4 Tablespoons Cooking Oil 1 Tablespoon Sugar 6 Cloves Garlic
     
2 Teaspoons Tamarind Pulp (asam jawa) 1 Teaspoon Chili Powder 9 Dried Chillies, soaked in Hot Water
     
4 Lemon Grass,(bruised) - Serai 1 Teaspoon Turmeric Powder 3 Red Chillies
  (Kunyit)  
1 Cup Water   2 cm (3/4 inch) Ginger
  *** Lemon Grass***  
1 Cup Thick Coconut Milk *** Shallots*** 5 Shallots(5 Beberapa Labu Bwg India)
  ***Marinade***  
1 1/2 Tablespoons Sugar ***Candlenuts***  
     
Salt to Taste    
Method 
1) Mix the marinade, combine with the chicken and set aside for 1 hour.
2) Chop the spice paste ingredients and blend finely.
3) Heat Oil in a frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes.
4) Add water and cook for another 3 minutes.
5) Put in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
 
6) Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked. 
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