Mama's Recipe | How to make Ayam Percik

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

lemongrass

🥗Healthier: lemon zest

💰Cheaper: lemon juice

Lemon zest offers a similar citrus flavor at a lower cost.

palm sugar

🥗Healthier: brown sugar

💰Cheaper: granulated sugar

Brown sugar mimics the flavor of palm sugar while being more accessible.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sriracha

Fresh chilies provide heat without the added preservatives.

Grind garlic and ginger until it becomes paste.

Lay over some lemongrass on the pot base.

Marinate the chicken with the ginger garlic paste.

Put the chicken on top of the lemongrass in the pot and let it marinate for 15 minutes.

After 15 minutes, in medium heat cook the chicken until the water dries.

Once dry, put it aside to cool.

Grind all the ingredients with 1 cup of water together until it becomes a paste.

In a pot, add in turmeric, seasoning, salt and the paste. Mix it well together under medium heat.

Add in 1 cup of water to smooth the thick sauce.

Once boil, add in coconut milk.

Keep stir and let it cook for another 10 minutes, then let it cool for awhile.

Dip the chicken into the sauce, covering all the chicken and grill it.

Once both the chicken sides is brownish dip it again in the sauce for the second time.

Grill it again until the chicken cook.

If you don’t have grill at home you can bake the chicken in the oven at 180 degree celcius for 20 minutes or more until the chicken is fully cook.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens