How to make Ayam Percik (Pasar Malam Chicken)

How to make Ayam Percik (Pasar Malam Chicken)
aromatic and so flavourful. This recipe is originaly a Malaysian recipe from Kelantan, makes a great Hari Raya Aidilfitri cuisine. T

Recipe for Ayam Percik

  • 1.5kg Fresh chicken, cut into 6 pieces, cleaned and drained
  • 5 Tbsp Vegetable oil
  • 2 tsp Tamarind Pulp
  • 4 Lemon Grass, bruised
  • 1 Cup Water
  • 1 Cup Thick Coconut Milk
  • 1½ Tbsp Sugar
  • Salt to meet taste


  • ½ tsp Salt
  • 1 Tbsp Sugar
  • 1 tsp Chili Powder
  • 1 tsp Turmeric Powder

  • 4 Candlenuts, (buah keras)
  • 6 Cloves Garlic
  • 10 Dried Chillies, soaked in Hot Water
  • 3 Red Chillies, seeds removed if you like
  • 2 cm, ¾ inch Ginger
  • 6 Shallots
  • 1 inch galangal

  1. Mix well until the chicken is coated with the marinade and set aside for at least 1 hour or preferable overnight.
  2. In a blender, blend rempah ingredients and ground finely.
  3. Over medium heat, frs stirring continuously to prevent sauce from burning until aromatic.
  4. Add water and cook for another 3 minutes.
  5. Pour in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
  6. Grill the chicken over a low charcoal fire or under a grill (griddle pan or charcoal grill), basting frequently and repeat this process of coating the chicken with gravy, until the chicken is cooked.
  7. Serve Ayam Percik while hot with steamed rice.

Recipe submitted by Kak Mariah
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