How to make Ayam Percik (Pasar Malam Chicken)

Ayam Percik is a popular local delicacy among Malay Singaporeans, which is available at Pasar Malam stalls (night market) and Geylang Serai Bazaars during the month of Ramadan. Ayam Percik (percik means - basting/drizzle/sprinkle) is juicy,  aromatic and so flavourful. This recipe is originaly a Malaysian recipe from Kelantan, makes a great Hari Raya Aidilfitri cuisine. Traditionally, each marinated chicken parts are clipped with a pair of custom-made bamboo tongs, which prevents the chicken meat from shrinking during the grilling process.

Ingredients for Ayam Percik:

• 1.5kg Fresh chicken, cut into 6 pieces, cleaned and drained
• 5 Tbsp Vegetable oil
• 2 tsp Tamarind Pulp
• 4 Lemon Grass, bruised
• 1 Cup Water
• 1 Cup Thick Coconut Milk
• 1½ Tbsp Sugar
• Salt to meet taste

Chicken Marinade:

• ½ tsp Salt
• 1 Tbsp Sugar
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder

Rempah to blend:

• 4 Candlenuts,  (buah keras)
• 6 Cloves Garlic
• 10 Dried Chillies, soaked in Hot Water
• 3 Red Chillies, seeds removed if you like
• 2 cm, ¾ inch Ginger
• 6 Shallots
• 1 inch galangal

How to make Ayam Percik:

1. Mix well until the chicken is coated with the marinade and set aside for at least 1 hour or preferable overnight.
2. In a blender, blend rempah ingredients and ground finely.
3. Over medium heat, fry the spice paste, tamarind and lemon grass stirring continuously to prevent sauce from burning until aromatic.
4. Add water and cook for another 3 minutes.
5. Pour in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
6. Grill the chicken over a low charcoal fire or under a grill (griddle pan or charcoal grill), basting frequently and  repeat this process of coating the chicken with gravy, until the chicken is cooked.
7. Serve Ayam Percik while hot with steamed rice.

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