Ayam percik, which translates into "splash chicken" is believed to originate from Kelantan, a state in the northeast region of Peninsular Malaysia. It is chicken pieces marinated in a spicy coconut marinade made up of various spices like chillies, lemongrass, galangal, ginger and coconut milk. The chicken pieces are then cooked traditionally over a charcoal fire. When the chicken is grilling over fire, percik sauce is sprinkled or splashed (hence the name) on the chicken, such that the chicken gets coated with a pasty layer of smokey delicious sauce. It is slightly sweet with strong spicy coconuty flavours. I like mine on the sweeter side, so I added more sugar to taste. It is really simple to prepare, and so good with rice!
- 1 kg chicken legs (about 4 chicken legs)
- 2 stalks lemongrass
- 4 shallots
- 6 cloves garlic
- 1 inch galangal
- 3 fresh red chili - seeds removed
- 6 dried red chili - seeds removed
- 1 tsp tamarind paste - seeds removed
- 1 tsp turmeric powder
- 1 cup coconut milk (I used canned, not low fat)
- 1/4 cup water
- 2 tbs brown sugar
- 1 spoon Knorr chicken powder
- Salt (to taste)
- Blend all ingredients for marinade in a food processor.
- Add seasonings to taste.
- Mix together blended mixture and chicken pieces and leave to marinade overnight.
- Preheat oven to 200ºC.
- Place chicken together with all the marinade in a baking dish. Cover baking dish with foil, roast for 30 mins.
- Remove foil, roast for a further 30 mins. Turn chicken over every now and then to ensure even browning.
- Broil for a few mins after that to thicken the gravy further and to get some charred bits.