Nasi Kerabu with Ayam Percik
Search
Shopping cart
Cart
Recipe cover image

Nasi Kerabu with Ayam Percik

Gathering more reviews
·
Rate this recipe
Recipe info icon

Level

intermediate

Recipe info icon

Cooking

30 min

Recipe info icon

Preparation

90 min

Ingredients

Servings

4
Chicken Leg
4 pieces
Dried Blue Pea Flowers
soaked in hot water
30 pieces
Rice
2 cups
Coconut Milk
200 ml
Chicken Stock
12 cups
Tamarind Juice
1 cup of tamarind paste mixed with 2 tablespoons of water
1 cup
Coconut
freshly grated and toasted
1 tsp
Garlic
10 cloves
Red Chilli
10
Shallots
large sized
10
Candlenuts
10
Lemongrass
2 stalks
Ginger
thumb-sized
1
Galangal
thumb-sized
1
Tumeric
thumb-sized
1
Tumeric
1 tsp
Chilli Powder
1 tsp
Coriander Powder
1 tsp
Fennel Powder
1 tsp
Cumin Powder
1 tsp
Corn Flour Mixture
2 tablespoons of corn flour and 4 tablespoons of water
1 cup
Brown Sugar
12 tbsp
Cooking Oil
14 cup
Salt
2 tsp
Water
for the blue pea flower
12 cups
Garnish
Bruised Lemongrass
Kaffir Leaves
torn roughly or shredded
Galangal
2 slices
Tumeric Leaves
Torch Ginger Bud
cut into thin strips
Lemongrass
cut into small strips
Wing Bean
blanched for 1 minute and cut into small pieces

How to cook

Prepare the blue rice

  • Soak the blue pea flowers in 2 ½ cups of hot water.
  • Remove the blue pea flowers from the water and pour the water into the rinsed rice.
  • Soak the rice for 10 minutes.
  • Add in kaffir lime leaves, galangal and lemongrass.
  • Cook the rice as per package instructions.

Marinate the chicken

  • Place the chicken legs in a mixing bowl.
  • In a small bowl, mix 1 teaspoon of turmeric, 1 teaspoon of chilli powder, 1 teaspoon of coriander powder, ½ teaspoon of fennel powder, 1 teaspoon of cumin powder, 1 teaspoon of brown sugar, 1 teaspoon of salt and 1 teaspoon of chicken stock together.
  • Pour the marinade over the chicken leg and rub it evenly.
  • Cover and transfer to the chiller then marinate for at least 1 hour.

Prepare the chicken

  • Preheat the oven to 180°C for 20 minutes.
  • Remove the marinated chicken from the fridge and let it sit in room temperature till the oven is ready.
  • Transfer the chicken into the oven and bake it for 20 minutes.
  • Once the chicken is cooked through, set it aside.

Prepare the chilli gravy

  • In a blender, add in 1 thumb-sized ginger, 1 thumb-sized galangal, 1 thumb-sized turmeric, 10 cloves of garlic, 10 red chillis, 10 large shallots, 2 stalks of lemongrass, 10 candlenuts and 4 tablespoons of cooking oil, then blend till smooth.
  • In a wok, add in the chilli paste and fry for 5-10 minutes till fragrant.
  • Add in tamarind juice, coconut milk and chicken stock.
  • Bring it to boil then reduce to medium heat.
  • Simmer for 10-15 minutes.
  • Mix in salt, sugar and corn flour mixture.

Start cooking

  • Pour the chilli gravy over the baked chicken leg and coat it evenly.
  • Transfer the chicken leg into the oven.
  • Use top heat and grill at 200°C for 15 minutes.
  • If you like it more charred, you can grill it for a longer time.

Assemble and serve

  • In a serving plate, surround the rice with Ayam Percik, fresh herbs or vegetables and other side dishes of your choice.
Tried this recipe? Rate it!
Shop ingredients