记得中学时期学校两年一次都会举办所谓的‘食堂日’来筹款建礼堂之类的， 有一年我们的班选择了请人来现场烤ayam percik,
那时候这个烤鸡还很受欢迎的， 还没有到中午就卖完了。 后来也比较少有机会接触到这种烤鸡， 只大概记得在马来人斋戒月的午市都会有卖。
这次用的食谱， 是来自吉兰丹的版本。
Source:Vivian Pang Kicthen
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2 Chicken Maryland (Thighs + Drumsticks)
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200ml Coconut Milk
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3 cardamoms
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3 cloves
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1 stalk Lemongrass, bruised
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1 tablespoon tamarind paste
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1 teaspoon salt
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1/2 teaspoon White Pepper
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1 teaspoon Sugar
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1 teaspoon potato starch mixed with water(or any thickening agent you prefer)
Spice paste
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3 cloves Garlic
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1 thumb sized Ginger
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3 Shallots
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3-4 Dried Chili, soaked and drained
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1/2 cup Water
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1 stalk Lemongrass
1. Preparing
spice paste by adding ingredients (B) into blender. Grind till fine
paste. Adding into wok/pot together with chicken maryland and marinate
for at least ½ hour.
*Using the same wok/pot for marinating and cooking as well. Less cleaning :P
2. Pour half
the coconut milk over marinated chicken. Add cardamom, cloves and
lemongrass. Cook over medium heat until chicken is partly cooked, about
20 minutes. Season with tamarind paste, salt, pepper and sugar halfway
through.
3. Remove the
chicken, reserving the coconut milk gravy in the wok/pot. Discard the
cardamom and cloves from the gravy. Add the rest of coconut milk and the
potato starch mix (if using). Simmer until thick. Taste for seasoning.
Turn off the heat and leave aside.
4. Place the
chicken (skin facing up) on lined baking tray. Ladle 2-3 spoons of gravy
on chicken. Cook under oven grill (broiler) at medium heat for 7-8
minutes. Again ladle gravy on chicken and continue grill till chicken is
golden brown and cooked well. Serve!
Baking 烘培日记
