Ayam Percik – Famous Malaysian Cuisine

Ever seen a splashing chicken? No, not a hen in a bathtub – that’s the translation of Ayam Percik, Malaysia’s favourite charcoal chicken!

“Percik” is Malay for “splashing,” a reference to the way the ayam, or chicken, is doused in an aromatic sauce. The dish hails from Kelantan, in the north-eastern part of Peninsular Malaysia, and its irresistible fragrance hangs over street markets and hawker centres across the country.

The preferred chicken cuts for ayam percik are leg and thigh chicken pieces, as they’re fattier and more tender when grilled. The chicken is infused overnight in a marinade of onion, garlic, chillies, lemongrass, ginger, galangal, turmeric powder and salt, before it is grilled over hot charcoal. (Note: there are many “secret” recipes and variations on this marinade!)

The most important element of ayam percik is the special coconut sauce, made from freshly grated coconut, fresh chilli paste, garlic, ginger, fresh turmeric, lemongrass, onion and palm sugar. Some recipes also add cumin and shrimp paste (belacan). As the sauce is cooking, tamarind and more coconut cream are added until it reduces to a thick, luscious gravy. Splashed atop the charred chicken, it makes the dish sing!

Ayam percik has long been a Malaysian cuisine staple. Its distinctive flavours, cultural significance, and sheer deliciousness make it one of the world’s great charcoal-chicken dishes.

Shop name: Warung Cekta Gulai Serati
Berhadapan Dewan Sivik Padang Nenas, Kuala Nerus

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