Monday, April 08, 2013

Ayam Percik Kelantan - Dish 4


This is my 4th dish for the MFF – state of Kelantan event. I’ve made ayam percik before but it is a bit different from Kelantan. That ayam percik had chili and more spieces in it but not this one, that is why the sauce on top is white in color. The taste of this percik is rather mild as I like certain food of mine to be spicy. Going through quite a few recipes when preparing for this event I notice some of Kelantan food is not as spicy as other states. Anyway, this dish will be great if you have kids who don’t take spicy food. I am sure they are going to enjoy it.



Ingredients for the sauce:
Recipe from : Mat Gebu

4 cups thick coconut milk
1 piece dried sour fruit/asam keping
Salt and sugar to taste
2” ginger - cut small
4 stalk lemongrass – remove the outer skin and cut small
5 shallots - cut small
2 cloves garlic

Asam keping/sour fruit

Ingredients for boiling the chicken:

3 pieces chicken thigh with drumstick – remove fats 3 cloves garlic
1” ginger - sliced
1 piece sour fruit/asam keping
1 tsp salt
Enough water


1. For the sauce: Blend the ginger, lemongrass, shallots and garlic with a bit of coconut milk. Put the rest of the sauce ingredients in a saucepan and bring it up to boil. Turn down the heat and continue to simmer until sauce thickens. Set it aside.
2. Put the chicken in a pot with the rest of the ingredients and just enough water to cover the chicken. Bring it up to boil and turn down the heat to medium low. Continue to simmer until the chicken it cook. Remove the chicken.
3. Heat up the oven to 400 degree F. Line a baking sheet pan with aluminum foil. Arrange the chicken on the baking sheet, brush some sauce all over the chicken and bake it until golden brown. It will takes about 20-25 min (depend on your oven)
4. To serve, cut up the chicken and pour some of the balance sauce over the chicken

I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets

18 comments:

atie @ ejay said...

hmmm kalau sgt sesuai digandingkan dengan nasi kerabu :)

Phong Hong said...

Gertrude, I'm going to cook this too! I think percik is one of the more well know Kelantan dishes. I like the gravy with rice.

suituapui said...

Oooo...I like!!! But I've seen my friend's wife cooking it - no, thank you. If anybody wants to cook for me, welcome...welcome... LOL!!!

K.Nor said...

nor pun suka versi yg spicy sbb tu sampai skrg nor tak pernah cuba buat ayam percik versi kelantan ni :)

Mel said...

Hi Gert
I know this Ayam percik would taste absolutely delicious eventhough i have not eaten this before. See when I am rajin enough to cook this, hopefully can make it to support you for Kelantan month!

Ann@Anncoo Journal said...

Mmmm... this Ayam percik looks very delicious. Can eat more rice with it :)

Shereen said...

Yes, I too prefer the red colour percik which is spicier than this white ones. Actually, contrary to what people think, this white percik is not that uncommon as we can get them in quite a few places in Melaka and KL.. at least when I was still in Malaysia.

Azie Kitchen said...

Hi,
You can visit my blog http://aziejaya.blogspot.com to see the tradisional way of making the percik in Kelantan. There are 2 types, white and red.

cikmanggis said...

Anak lelaki Cm dan suami lebih suka versi putih yang tak pedas .Kuahnya digaul dengan nasi...sungguh menyelerakan.

Hai..gemuk la Cm jika hari-hari makan makanan Kelantan ni :)

Esther Lau said...

Oh! Such an amazing dish!!!! I hope I can have these Ayam
Percik right now ;) yummy !!!!

Sonia ~ Nasi Lemak Lover said...

Look at the ingredients for the grilled chicken, I guess this is quite difference from what I tasted in Kelantan. That one we tasted likemsatay chicken with mild spicy mayonnaise on top, hehehe..

MeRy said...

Sedaap.......

Jeannie Tay said...

Sounds simple enough, I like the ones without the addition of gravy lol!

Elin said...

I cooked the same dish but slightly different, mine got chilli :) but what is most important we both have telepathy :p Must try your version one day.

Esther@thefussfreechef said...

Hi Gert, this would be great for my son, i dont have to think of separate food for his dinner :) must try, thanks.

Vivian Pang said...

It seems chili can be omitted too in Ayam Percik Kelantan. This version not using any spice powder too. Thanks for sharing!

ICook4Fun said...

Atie, thanks for stoppy by. I tak masak ni for the Nasi Kerabu. Dah tak larat ha ha..

Phong Hong, yes but I prefer the spicy one though.

Arthur, is easy for you. Just buy it from the gerai. You don't have to cook them yourself.

Nor, versi ni is good for budak budak yang tak makan pedas.

Mel, hope you can participate in this month event.

Ann, ha ha ya too much rice.

ICook4Fun said...

Shereen, ya in KL too percik dish is very comman. Most of the gerai sell this dish.

Azie, yes I saw them at your blog.

Cikmanggis, adui don't remind me cikmanggis. Kena lah diet sekarang :(

Esther, it is not that difficult to make. Hope you try it out.

Sonia, mayo? weird, right seving them with mayo :)

Mery, thanks.

Jeannie, yes the gravy goes well with rice.

Elin, yes I saw chili in yours :)

Esther, hope your son like this :)

Vivian, your are most welcome and yes this version don't have chili in it.