RAMADHAN RETURN...

Today I am sharing you one of my favorite iconic dish in Ramadhan witch is "Ayam Percik " Ayam Percik was originated from Kelantan and was introduce and blend with other country taste such as Kedah , Perlis and Penang . Normally we served these two dish with Fragrant Thai White Rice or Turmeric Rice .

PERCIK KUAH

100 gram Galangal ( A )

200 gram Ginger ( A )

400 gram Red Onion ( A )

100 gram Garlic ( A )

100 gram Lemon Grass ( A )

70 gram Fresh Turmeric ( A )

5 nos Kaffir Lime Leave

70 gram Dry Chili

50 gram Oyster Sauce

20 gram Cumin Powder

200 gram Cooking Oli

500 gram Coconut Milk

50 gram Powder Chicken Stock

5 nos Chicken Leg

400 grams Beef / Striploin Cut

Tamarin Juice as need

Salt to taste

INSTRUCTION

1- You need to peel of the galangal , turmeric and ginger skin . Thin slice galangal , turmeric , ginger , lemon grass , red onion for easy blend .

2- Blend all the A ingredient until smooth / turn to paste . ( example photo )

Blending Photo

3 - Next , cut the dry chili and take out the seed if need - boil until the chili soft and easy to blend

4 - Reheat the sauce pot - pour the cooking oil and the kaffir lime leaves - stir until the leaves release it fragrant smell and add the A ingredient . Cook until the simmer

about 20 - 30 min . Than add on the chili paste - cook about 25 min .

5 - After both ingredient well cook , add on the oyster sauce , cumin powder , powder chicken stock - stir well and add on tamarin juice and salt as need . Last add on the coconut milk - low heat / simmer for 20 min ( This methods is same as making the rendang paste )

6 - You can use any proteins to marinade with the percik paste such as chicken , fish and beef . My suggestion , for better taste you can marinade the proteins for at lease 1 night so that the proteins can absorb paste .

7 - You can cook using the charcoal or using your home oven. Cook about 25 -30 min depending on the size and doneness you wanted . Best to enjoy with white rice