Ayam percik is a traditional Malay speciality that originated from Kelantan.
Percik literally translates as splash, but it also means splatter or baste.
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Ayam percik panggang
Ingredients for ayam percik include coconut milk, chillies and tamarind juice.
Grind chillies, lemongrass, garlic, ginger, shallots and tamarind juice into a smooth paste.
After roasting for 30 minutes, baste with coconut paste on both sides and roast for another 30 minutes until done.
Marinate chicken with two-thirds of the spice paste and boil the remaining one-third with coconut milk, salt and palm sugar until thickened.
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