Grilled Spicy Chicken (Ayam Percik)


tsp Dried shrimp paste (belacan) powder
500 ml Coconut cream, extracted from 2 grated coconuts
Salt and sugar to taste
1.5 kg Chicken, skinned and cut into 4 and scored
2 tbsp Rice flour, mixed with 6 tbsp water
Finely Ground
8 Shallots, peeled
3 cloves Garlic, peeled




To prepare the coconut sauce: Combine ground ingredients, shrimp paste powder and coconut cream until well-mixed. Season with salt and sugar to taste. Place into a pot and bring to the boil over low heat. Add rice flour mixture and stir well until sauce thickens. Remove from heat. To grill the chicken: Arrange chicken pieces on a grill and grill over hot charcoal. Baste chicken pieces with cooked coconut sauce and grill until chicken is tender. To serve: Line serving dish with a banana leaf and place the prepared chicken on top. Pour coconut sauce on chicken and garnish with carved cucumber and tomato skin rose.

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