Post by SeaDragon on Mar 18, 2016 12:38:45 GMT 10
Ayam Panggang Percik (Spicy Coconut Grilled Chicken)
Recipe by Chef Wan as appeared on the Channel 10's morning program "The Circle" on 15/02/2011
This famous Malay BBQ or oven grilled chicken is very popular in several states in Malaysia well-known for their traditional Malay grilled chicken.
There are many variations of this dish found in Malaysia which have over time been influenced by immigrants coming to Malaysia dating back as far as the 13th century. The dish reflects the diversity of Malay cuisine and the influences from neighbouring countries such as Indonesia, Thailand, Cambodia as well as the Middle Eastern countries that brought significant change to our Malay cuisine through the spice trading at that period.
This recipe is loved by everyone in Malaysia as most kids will have their favourite grilled chicken dish - Ayam panggang percik!
Ingredients:
1 whole chicken, about 2 kg in weight, cut in half
1 can coconut milk or coconut cream *
4 tbsp grated palm sugar
3 pieces of pandan leaves/screwpine leaves, tied into a knot
½ very ripe fresh pineapple, chopped coarsely
Juice from 1 lime
¼ cup vegetable oil
Spice Paste:
10 pieces of fresh red chillies, half of them seeded and removed to tone down the spiciness
8 shallots
2 pieces garlic
6 pieces of lemongrass
2 cm of fresh galangal
1½ tsp tumeric powder
1 tsp coriander powder
3 kaffir lime leaves
3 roots of the coriander leaves
Method:
1. For spice paste: In a food blender grind all the spices with half cup water until very smooth.
2. Heat your wok or saucepan with 1/4 cup of vegetable oil and fry the paste on low heat for 5 minutes until the spices are fragrant. Add in your chicken, coconut milk, pandan leaves, fresh pineapple, salt and palm sugar and simmer that for half an hour until the chicken is cooked thoroughly.
3. Transfer the chicken to a baking dish and further reduce the sauces until thick then incorporate the lime juice a little at a time to suit your liking. With a brush, baste the chicken all over with the sauce and bake it in a oven at 180°C for a further 15 minutes.
4. You can also grill the chicken over glowing charcoal and baste the chicken from time to time until it is all grilled beautifully. This is how I like it best!
* The recipe did not specify how big a can of coconut milk, I would assume about 400ml.