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Wednesday, 22 August 2012

AYAM PERCIK KUAH PUTIH / ROASTED CHICKEN WITH CREAMY SAUCE




Roasted Chicken in Creamy Sauce

Ingredients

1 chicken cut into small pieces
½ kg coconut milk (about 4 cups)
1 piece of dried tamarind
2 large onions blended
5 cloves garlic, blended
5 shallots blended
5 pieces of candlenut blended
2 stalks lemon grass, (1 stalk blended, 1 stalk pounded)
3 cm ginger, blended
1 cm galangal, blended
10 pieces of mint leaves, blended
5 basil leaves, blended
5-7 bird’s eye chilies, blended
Salt to taste
Sugar

Methods

1.    Boil chicken until pre-cooked with blended ingredients. (except bird’s eye chilies, mint leaves and basil leaves) and toss it.
2.    Heat oil and sauté blended ingredients, lemongrass and tamarind.
3.    Add water, salt, sugar and continue to stir. Mix thoroughly.
4.    Add coconut milk gradually and continue to stir so as not to break the oil.
5.    If thin, add a little cornstarch stirred with water to thickening the gravy. Put sauce aside.
6.    Spread boiled chicken with turmeric powder and salt.
7.    Roast chicken until slightly dry and set aside.
8.    Pour sauce all over chicken when serving.  Ready to eat with any rice.

Ayam Percik Kuah Putih

Bahan-bahan

1 ekor ayam potong kecil
½ kg santan pekat (lebih kurang 4 cawan)
1 keping asam keping
2 ulas bawang besar dikisar
5 ulas bawang putih dikisar
5 ulas bawang merah dikisar
1 batang serai dikisar
3 cm halia dikisar
1 cm lengkuas dikisar
10 helai daun pudina dikisar
5 helai daun selasih dikisar
5 – 7 cili padi dikisar
Garam secukup rasa
Gula

Langkah-langkah

1.    Ayam direbus separuh masak dengan bahan-bahan kisaran (kecuali cili padi, daun pudina dan daun selasih) dan toskan.
2.    Panaskan minyak dan tumiskan bahan kisaran, asam keping dan biarkan sehingga mendidih.
3.    Kacau sehingga sebati dan tidak bergumpal.  Masukkan air, garam, gula dan terus mengacau.
4.    Masukkan santan sedikit demi sedikit dan terus mengacau agar tidak pecah minyak.
5.    Jika cair, masukkan sedikit tepung jagung yang dikacau dengan air untuk memekat kuah.  Ketepikan kuah yang telah siap.
6.    Ayam yang telah direbus, dilumur dengan serbuk kunyit dan garam.
7.    Bakar seketika ayam sehingga agak kering dan ketepikan.
8.    Apabila menghidang tuangkan kuah percik ke atas ayam dan siap untuk dimakan dengan sebarang nasi.

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