Wednesday 6 July 2011

Ayam Percik ( Kelantanese Roast Chicken)

“Usually I serve 'ayam percik' with 'nasi kerabu' and tom yam. All my family love this combination including my aunt and uncle and their children."

*So I hope you will try it especially anonymous ( I know who you are but I’ll keep it a secret)


AYAM PERCIK ( KELANTANESE GRILLED CHICKEN)

Ingredients

1 medium chicken (1 kg)
2 cups of coconut cream
Salt to taste

Blended ingredients

5 shallots
1 inch of galangal
½ inch ginger
10 dry chillies

Method

  1. Cut the chicken into 12 pieces
  2. Blend the ingredients. Then with the coconut cream put it on medium heat
  3. When the gravy thickens, put in the chicken. Season it with salt.
  4. Take out the chicken when it is half cooked and put it aside.
  5. Continue boiling the gravy until it thickens further.
  6. Roast the chicken in the oven or grill it until cooked, basting it continuously with the thickened gravy. When cooked, serve it with the reminder of the gravy.

2 comments:

  1. hehehe. i knew you would catch on as to whom this anonymous person is...will sure give it a try.

    anyway serious question...for the daging tetel...which part is tetel? does it go by any other name?
    thanx

    ReplyDelete
  2. Tetel means it is the leftovers that butcher cut out. Mostly it is fat.

    ReplyDelete