Ayam Percik

Cooked this Ayam Percik  and a Chocolate Swirl Cheesecake on Sunday for dinner at mum's place as a surprise birthday celebration for dearest mummy.

All at home enjoyed this Malaysian-style grilled chicken very much. The marinate mix has done a great job to make the chicken meat juicy, tender and....yummy-licious. It's also very easy to assemble and cook, in comparison with some complex and time-consuming Malaysian dishes.

Ayam Percik Recipe

(adapted from My Kitchen Snippets with slight modifications)

Ingredients:

• 3 chicken thighs and 10 mid-wings
• 2 tsp tamarind (Assam) paste
• 1 tsp cinnamon
• 1 packet (200ml) low fat coconut milk
• 2 tbsp light soya sauce

 Spice:

• 6 pieces buah keras (candlenuts)
• 8 cloves of Garlic
• 3 tbsp sambal chili paste
• 2” ginger, sliced
• 3 stalks lemongrass – sliced thinly

 Cooking Steps:

1. Clean the chicken and pat dry with paper towel
2. Blend the spice ingredients in a blender till paste form
3. Mix the spice paste with the rest of the ingredients together in a mixing bowl
4. Add the chicken and marinate for at least 3 hours
5. Place the chicken pieces in a roasting pan lined with aluminium foil, pour half of the marinates over the chicken pieces
6. Roast for 20 minutes at 200 deg C. Turn the chicken pieces over and bast them with the remaining marinates
7. Bake for another 20 minutes or until the chicken pieces are cooked and turned golden brown
8. Serve hot with rice

And, this is the Chocolate Swirl Cheesecake, decorated with fresh strawberries. Recipe adapted from Bakericious but I halved the quantity.