Spring and Ayam Percik (Malaysian Flame Grilled Chicken)
September 06, 2013
The oven-baked version of Malaysian flame-grilled chicken Maryland (ayam percik)
Ayam Percik, literally translated … means ‘Splash Chicken’…why so…I really don’t know but my guess is as follows.
Ayam Percik originated from Kelantan, a state in the Northeast of Peninsular Malaysia bordering Thailand. The chicken pieces (or whole) are marinated in half the sauce and cooked over a slow open fire. The remaining sauce will then liberally brushed onto the chicken to keep it moist and from being charred.
Basting the chicken with the sauce causes the dripping sauce and fat/oil onto the open fire which generates tiny sparkles and splashes of oil. These tiny splashes are known as ’Percik’ (in Malay).
This is my take on Ayam Percik, it is quite laborious but the taste is well worth all the hard work.
but before... let us enjoy the beauty of Spring
Oh, give us pleasure in the flowers to-day
And give us not to think so far away
As the uncertain harvest; keeps us here
All simply in the spring of the year.
Oh, give us pleasure in the orchard white,
Like nothing else by day, like ghosts by night;
And make us happy in the happy bees,
The swarm dilates round the perfect trees.
And make us happy in the darting bird
That suddenly above the bees is heard,
The meteor that thrusts in with needle bill,
And off a blossom in mid air stands still.
For this is love and nothing else is love,
The which it is reserved for God above
To sanctify to what far ends He will,
But which it only needs that we fulfill.
~Robert Frost (1915)
The above photographs were taken around Lake Monger, Perth.
The sign of Spring with the Coral flame flowers in full bloom.
Ayam Percik, literally translated … means ‘Splash Chicken’…why so…I really don’t know but my guess is as follows.
Ayam Percik originated from Kelantan, a state in the Northeast of Peninsular Malaysia bordering Thailand. The chicken pieces (or whole) are marinated in half the sauce and cooked over a slow open fire. The remaining sauce will then liberally brushed onto the chicken to keep it moist and from being charred.
Basting the chicken with the sauce causes the dripping sauce and fat/oil onto the open fire which generates tiny sparkles and splashes of oil. These tiny splashes are known as ’Percik’ (in Malay).
This is my take on Ayam Percik, it is quite laborious but the taste is well worth all the hard work.
Posted on September 2013
but before... let us enjoy the beauty of Spring
Oh, give us pleasure in the flowers to-day
And give us not to think so far away
As the uncertain harvest; keeps us here
All simply in the spring of the year.
Oh, give us pleasure in the orchard white,
Like nothing else by day, like ghosts by night;
And make us happy in the happy bees,
The swarm dilates round the perfect trees.
And make us happy in the darting bird
That suddenly above the bees is heard,
The meteor that thrusts in with needle bill,
And off a blossom in mid air stands still.
For this is love and nothing else is love,
The which it is reserved for God above
To sanctify to what far ends He will,
But which it only needs that we fulfill.
~Robert Frost (1915)
The above photographs were taken around Lake Monger, Perth.
The sign of Spring with the Coral flame flowers in full bloom.
Ah spring, glorious spring! I love this season... Lovely pictures and mouthwatering dish.
ReplyDeleteCheers,
Rosa
yada yada yada
ReplyDeletedroolingnya..
lapo lapo nengok..
I am sure everyone loves spring ..... it is so beautiful with flowers blooming and even the birds chirping sounds beautiful too. Love this delicious dish......ayam percik.. though have yet to try but it sure taste awesome.
ReplyDeleteSedap nampak ayam percik ni.. Spring kat your side means autumn here soon.. alamak!
ReplyDelete