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
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