Ayam Perick

Ayam Perick Recipe

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About Ayam Perick Recipe:

A Malaysian traditional style roasted chicken with wonderful spices and coconut milk is a flavourful,spicy dish prepared from roasting chicken coated with a delicious marinade.

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  • 22 Ingredients
Ingredients
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Ingredients for Ayam Perick Recipe

  • 6 Nos chicken thighs
  • 16 Nos shallots
  • 1.50 inch ginger
  • 1.50 inch Galangal
  • 6 Nos garlic cloves
  • 8 Nos dried cayenne chilies
  • 2 teaspoon turmeric powder
  • 1.50 teaspoon cumin powder
  • 1.50 teaspoon coriander powder
  • 1.50 teaspoon fennel powder
  • 1/2 teaspoon Fenugreek powder
  • 5 stalks lemongrass
  • 8 Nos candlenuts
  • 1 teaspoon salt
  • 1 tablespoon Sugar
  • 1/4 cup Oil
  • 1 teaspoon Sugar
  • 1 cup Water
  • 13 ounce thick coconut milk
  • 2 tablespoon tamarind pulp
  • 3 Nos cloves
  • 2 Nos green cardamom pods
Nutrition
  • 229g Fat(47.42%)
  • 29g Protein(6.00%)
  • 155g Carbs(32.25%)
  • 67g Fiber(13.86%)
  • Other(0.47%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Ayam Perick Recipe

step 1

STEP 01

Remove seeds from cayenne chillies and soak in hot water and mix all the ingredients of spice paste and grind it

step 4

STEP 01

Add the spice paste in a pan & fry for 10 mins until fragrant and add some water or 1 tbsp oil if the paste becomes too dry at low flame

STEP 03

3.then add the cloves, cardamom,tamarind pulp, coconut milk,water,sugar and salt and bring a boil at high flame.

STEP 04

4.turn the heat at low for 10 mins and stir occasionally to avoid sticking/burning of the marinade sauce.

STEP 05

5.let the marinade sauce cool down and then pour it onto the chicken and marinate overnight for two days.

STEP 06

6.take out the chicken from the marinade,spread the marinade onto a greases(aluminium lined)baking sheet.

STEP 07

7.place the chicken on top of the marinade and make sure the marinade is not exposed or it will burn.

STEP 08

8.spread the remaining marinade on top of the chicken and roast it for 35-45 mins.

step 12

STEP 01

Take out the chicken and let it rest for 5 minutes and brush it with some oil and serve with the sauce over steamed rice

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