Nasi Ayam Percik is the famous food in Malaysia. Want recipe? Here it is.
Ingredients for Marinade
Half chicken, onion, ginger, lemongrass (finely machined) fennel seeds, cumin
How to make it
· Marinate chicken + no 1 batter for about 10 minutes. · After briefly steamed chicken so tender little and let it absorb the seasoning and dip the chicken cook faster when burned · Bake the chicken until crispy golden brown and spread sauce splatter. · Burn. Coat the chicken with the sauce second splash. Bake again. · Serve while hot.
Kuah Percik
Onions, garlic (more onions right) in fine machine ginger, galangal (ginger from ginger preferred) - Machined subtle aniseed, cumin - lemongrass in fine machine - on tap chilli boh / dried chili (which was finely machined ) - up to desired spiciness tamarind juice Coconut little enough rice flour (to thicken sauce) salt, sugar
How to make gravy splash
· Saute garlic and ginger until fragrant · Add the chilli boh / dried chillies until oil breaks. Mix a little sugar. · Add lemon grass was crushed (up either lemongrass with ginger machined want to do) · Add the fennel / cumin .. let it get broken oil · Add coconut milk and stir so not lumpy. · When the broth has been simmering add the tamarind juice and stir well. season with salt and Ajinomoto. · Add the rice flour mixed with a little water for gravy thickens
Half chicken, onion, ginger, lemongrass (finely machined) fennel seeds, cumin
How to make it
· Marinate chicken + no 1 batter for about 10 minutes. · After briefly steamed chicken so tender little and let it absorb the seasoning and dip the chicken cook faster when burned · Bake the chicken until crispy golden brown and spread sauce splatter. · Burn. Coat the chicken with the sauce second splash. Bake again. · Serve while hot.
Kuah Percik
Onions, garlic (more onions right) in fine machine ginger, galangal (ginger from ginger preferred) - Machined subtle aniseed, cumin - lemongrass in fine machine - on tap chilli boh / dried chili (which was finely machined ) - up to desired spiciness tamarind juice Coconut little enough rice flour (to thicken sauce) salt, sugar
How to make gravy splash
· Saute garlic and ginger until fragrant · Add the chilli boh / dried chillies until oil breaks. Mix a little sugar. · Add lemon grass was crushed (up either lemongrass with ginger machined want to do) · Add the fennel / cumin .. let it get broken oil · Add coconut milk and stir so not lumpy. · When the broth has been simmering add the tamarind juice and stir well. season with salt and Ajinomoto. · Add the rice flour mixed with a little water for gravy thickens
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