Dish

Ayam percik

Ayam percik is made by marinating chicken in a mixture of lemongrass, ginger, garlic, turmeric, and coconut milk. The chicken is then grilled over charcoal until it is cooked through and has a crispy skin. The dish is typically served with rice and a spicy dipping sauce. Ayam percik is a great dish for outdoor barbecues and summer gatherings.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Ayam percik is a traditional Malaysian dish that is popular in the northeastern region of the country. It is often served during festive occasions such as weddings and religious celebrations.

Dietary considerations

Ayam percik is gluten-free and dairy-free. It is high in healthy fats from the coconut milk and can be made low-carb by serving it with cauliflower rice instead of white rice.

Variations

There are many variations of ayam percik, including ones that use different types of meat such as beef or lamb. Some recipes also call for the addition of tamarind or lime juice to the marinade.

Presentation and garnishing

Ayam percik is typically served on a platter with the chicken pieces arranged in a circular pattern. The dish can be garnished with fresh herbs such as cilantro or Thai basil.

Tips & Tricks

To get the best flavor, marinate the chicken for at least 4 hours or overnight. Make sure to baste the chicken with the marinade while it is grilling to keep it moist and flavorful.

Side-dishes

White rice is a common side dish for ayam percik, but it can also be served with a simple green salad or grilled vegetables.

Drink pairings

Ayam percik pairs well with light, refreshing beers such as lagers or pilsners. It also goes well with white wines such as Sauvignon Blanc or Pinot Grigio.