About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Saturday, June 8, 2013

AYAM PERCIK



AYAM PERCIK

10 chicken wings,fold (see picture)

1 litre thick coconut milk

1 piece asam gelugor,or tamarind juice don't add much just a little.

2 cube chicken stock

11/2 tbsp sugar

Salt taste and add

Blend into a paste

10 small onions

5 garlic

6 cm ginger

4 cm lengkuas

6 serai,bottom parts only

2 cm belacan

1 tsp turmeric powder

2 tbsp chili powder


1. In a pan mix coconut milk with all the ingredients. Don't add salt.

2. Boil until the chicken is 1/2 cook. Remove from the heat and remove the chicken pieces. Bring back the pan to the heat and cook the gravy over a low heat until it became thick and the oil rise. Now check the salt add if needed.

3. Put back the chicken into the gravy and mix to coat the chicken. Arrange the chicken pieces on a tray and put in a preheated oven 200c and bake until it is light brown.


 

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