Lesson 4: Ayam Percik

Guys,
I came across this recipe from another mummy's blog (http://elisataufik.blogspot.com/) and tested it in our own kitchen.

I do not have high hope that this will be one of the sought after dish since:
1. I am not into 'ayam percik' - never buy it during pasar ramadan
2. Abah is not really into 'sweet' savory dish

This is to be one of those recipe that you try for the sake of cooking that day. I printed the page and work myself thru the simple instruction.
To my surprise, you all love it. The aroma in the kitchen that night was so delicious.

So, let's have a look at the instruction and try it yourself.

Enjoy.

Ibu.

P/s: Thanks Elisa for the wonderful recipe.

Easy Peasy Ayam Percik

Ingredients
5 dried chillies (you may use chipotle if you like, soaked in warm water to soften)
5 shallots
2 cloves garlica
thick sliver of fresh garlic
1 can (about 2 cups) coconut milk
1 chicken stock cube (or 1/2 cup of chicken stock)
one lemon grass (only use bottom 5 inch, bruise with the back of a knife)
1/2 tablespoon tamarind paste
1/2 tsp salt (or to taste)
1 tbsp sugar1 medium sized chicken cut into quarters or eighths.

Method
Blend or pound chillies, shallots, garlic and ginger.
In a saucepot, combine all ingredients except chicken and stir to mix well.
Bring to a boil then add in chicken. Let simmer till chicken is 3/4 cooked.
Take out chicken pieces with a thong, set aside and prepare griller/broiler.
Simmer gravy till it is thick and oil starts to break out.Baste chicken pieces with gravy and grill/broil till chicken is done, turning once and basting it again.
Serve with remaining gravy.
Can be eaten with rice or bread.