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Ayam percik: photo of the dish
Illustrative photo: Syafls — CC BY-SA 4.0, Wikimedia Commons
Meat

Ayam percik

A grilled chicken from the east coast of Malaysia, coated in a creamy coconut and spice sauce, then caramelised over the fire. It is eaten with rice and cucumber.

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Ingredients

Ingredients

Pâte percik

Spices & seasoning

Optional extras

On the side

Instructions

  1. Blend the garlic, ginger, shallots, lemongrass and spices to a smooth paste.
  2. Fry this paste in the oil for 5 minutes over medium heat until fragrant, then add the chilli paste and shrimp paste.
  3. Add the coconut milk, sugar and lemon juice, then let it thicken for 5 minutes over low heat, stirring. Set aside half the sauce.
  4. Coat the chicken with the other half of the sauce and marinate for at least 1 hour in the fridge.
  5. Grill the chicken in a pan or in an oven preheated to 200 °C for 25 to 30 minutes, turning halfway through.
  6. While cooking, brush the chicken with the reserved sauce. Serve hot with the rice and cucumber.

Variations and tips

On the barbecue. Grill the chicken on the barbecue over medium heat, brushing it with sauce for a smoky flavour.

Using what's available here. Replace the shrimp paste with a spoonful of fish sauce, and the lemongrass with the zest of a lime.

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Original Ecomely recipe.