Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes

Ayam Percik

(Spicy Barbequed Chicken)
This spicy barbequed chicken dish hails from the North Eastern State of Kelantan and is a typical example of the many wonderful varieties of grilled and barbequed chicken found in "Hawker" stalls and small roadside restaurants all around Malaysia.

5 chicken breast halfs (skinless, bone-in)
2 tbs cooking oil
2 tbs tamarind juice
4 lemon grass stalks, bruised (smashed)
1 cup thick coconut mix
1 1/2 tbs sugar
salt to taste

1 stp turmeric powder
1 stp chilli powder
1 tbsp sugar
1/2 tsp salt

Spice Paste:
3 fresh red chillies
6 cloves of garlic
6 shallots
4 candlenuts (kemiri nuts) or macadamia nuts
1 inch piece of fresh ginger
6 dried medium sized red chillies, soaked in hot water

1 Mix marinade.

2 Add to chicken and marinade 1 hour.

3 Blend finely, spice paste ingredients.

4 Heat oil and fry spice paste, tamarind and lemon grass for 5 minutes.

5 Add coconut milk, sugar, salt and simmer over medium heat for 5 minutes.

6 BBQ chicken over medium low flame until cooked, basting frequently and turning. Approximately 10 to 15 minutes each side.

Cooking Tip: For Juicy Barbequed Chicken
Place chicken on one side of Barbeque with the flame off or on very low. Turn the empty side on to high heat and close the lid. This will cook your chicken quicker, almost baking it. When chicken is nearly cooked on both sides, turn the flame up under the chicken to brown and crisp it. Turn off heat on other side.