The recipe we were given was as follows:
To make Ayam Percik, chicken is coated in the spicy coconut marinade before and during cooking over a charcoal fire, or here in the UK - under a grill or in the oven. Ayam Percik literally translates as "chicken splash" - this is because as the chicken is cooking over the fire, or in the oven, more marinade is spread over the chicken to strengthen the flavour.
1 bottle WORLDFOODS MALAYSIAN CHILLI COCONUT MARINADE
6 chicken thighs
1 tablespoon cooking oil
2 tablespoon deep-fried shallots, finely chopped
Marinate chicken with WORLDFOODS MALAYSIAN CHILLI COCONUT MARINADE for at least 30 minutes.
Preheat grill or BBQ.
Cook meat on medium heat, turning occasionally until done and slightly charred, about 20-30 minutes depending on size. Occasionally spread on some more marinade.
Serve hot with white rice or bread.
To make the dish less spicy:
Use less of the sauce, add in some coconut milk or yoghurt to make it less intense. Taste the sauce before you marinade the chicken to make sure it is at the level of spiciness that you want.
If you're vegetarian or you don't want to use chicken, feel free to use it to marinate something else.
Marinating overnight will produce stronger flavours in your chicken, fish or tofu.
This was a great dish that the whole family enjoyed. I added some coconut milk to make the marinade a little milder so that it wasn't too spicy for the children, just really flavoursome with a little chilli heat. There was no way I was going to deep fry diced shallots so I left them out. I cooked the chicken in the oven, basting it occasionally with more marinade, and served it with some of our usual vegetable rice, the recipe is below. Here's a pic of our delicious chicken dish:
Lightly Spiced Vegetable Rice
I use this rice recipe whenever I need to serve a dish with rice. It's so easily adaptable, just leave out the tumeric and cumin if you need plain rice without spice, or add herbs for a completely different flavour. You could also use plain water instead of vegetable stock if you wanted too, although it does taste a little bland without the vegetable stock.
700ml boiling water (from a just boiled kettle is fine)
1 vegetable stock cube
1 pepper, diced
200g can sweetcorn, drained
1 onion, diced
2 Tblsp olive oil
350g easy-cook long grain rice
100g frozen mixed vegetables
1 tsp cumin
1 tsp tumeric
Dissolve the stock cube in the boiling water. Heat the oil in a large saucepan over a medium heat and add the onion and pepper, Gently fry them for around 3 minutes. Add the rice and cook for a further 2 minutes, stirring it all the time so the rice doesn't burn. Add the drained sweetcorn, frozen mixed vegetables, turmeric and cumin then cook for a further minute or so until the spices are fragrant.
Add the stock and stir well, mixing everything together well. Bring to the boil and simmer uncovered for 3 minutes.
Put the lid on the saucepan then remove it from the heat and leave to stand for 20 minutes. DO NOT take the lid off during the 20 minutes of standing time!
Give it a good stir or fluff it up with a fork before serving. .
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