Ayam Percik

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare the spice paste: Combine shallot, garlic, ginger, galangal, lemongrass, red chili, turmeric powder, cumin powder, and coriander powder in a blender or food processor.

   Ongeveer 5 min

   Tip van de kok: Add a tablespoon of water if needed to help blend into a smooth paste.

2. 2

   Heat vegetable oil in a saucepan over medium heat, then add the prepared spice paste.

   Ongeveer 1 min

3. 3

   Sauté the spice paste for 5-7 minutes, stirring frequently, until fragrant and the oil separates.

   Ongeveer 7 min

   Tip van de kok: Cooking the paste thoroughly helps to develop complex flavors.

4. 4

   Pour in the coconut milk, then add tamarind paste, palm sugar, and salt.

   Ongeveer 1 min

5. 5

   Bring the sauce to a gentle simmer, stirring occasionally, and cook for 5 minutes until slightly thickened.

   Ongeveer 5 min

   Tip van de kok: Ensure the heat is not too high to prevent the coconut milk from curdling.

6. 6

   Add the chicken thighs to the simmering sauce, ensuring they are mostly submerged.

   Ongeveer 1 min

7. 7

   Cover the saucepan and simmer for 15-20 minutes, or until the chicken is almost cooked through.

   Ongeveer 20 min

   Tip van de kok: This step tenderizes the chicken and infuses it with flavor.

8. 8

   Remove the chicken from the sauce and set it aside. Continue to simmer the remaining sauce for another 5-10 minutes until it thickens to a basting consistency.

   Ongeveer 10 min

   Tip van de kok: The sauce should be thick enough to cling to the chicken.

9. 9

   Preheat your grill to medium-high heat. Lightly oil the grill grates.

   Ongeveer 5 min

   Tip van de kok: You can also use an oven broiler or a grill pan.

10. 10

    Place the chicken thighs on the preheated grill and cook for 5-7 minutes per side, basting frequently with the thickened percik sauce.

    Ongeveer 14 min

    Tip van de kok: Basting often is key to building layers of flavor and preventing the chicken from drying out.

11. 11

    Continue grilling and basting until the chicken is beautifully charred, fully cooked, and tender.

    Ongeveer 5 min

    Tip van de kok: The internal temperature of the chicken should reach 74°C (165°F).

12. 12

    Serve the Ayam Percik immediately with any remaining percik sauce drizzled over the top.

    Tip van de kok: Best served with steamed white rice.