Following all our Pad Thai successes, I’m moving onto challenge # 2 with the World Foods Fusion Taste Team though challenge # 3 has crept along already so I’ll get a move on again!
This time, we are challenged to cook a dish called ‘Ayam Percik’ which is a popular local delicacy in the east coast (Kelantan) of Peninsular Malaysia. This translates to ‘chicken splash’ because as it cooks more sauce is splashed over the chicken to add more flavour. Typically, the chicken is coated in a spicy marinade which is mellowed slightly with coconut and seasoned with sugar, salt, pepper and turmeric before being cooked on the open fire of either charcoal or wood. Luckily, World Foods have given us a helping hand in the form of their ‘Coconut Chilli Marinade’, which has a wonderful red-orange colour though is again, is free from preservatives, genetically modified ingredients, gluten or MSG.
The colour of the sauce reminded me of our favourite dish in our local noodle bar called ‘Chilli Chicken Noodles’ so although this goes best with rice I went all out and threw some of the sauce into a wok with some sweetcorn and wholewheat noodles to see test whether the sauce could double up as a marinade as well as a pour over sauce. It did…
I also had a slight issue with our barbecue, so went for the safer option of pan-frying the chicken (I used breasts) skin side down and finishing off under the grill flipping over once. You could also pan fry and then bake them in the oven for 20 minutes too. The chicken was really moist and tasty, there was a good level of chilli involved with a lovely sweetness at the same time, but now overly sweet or gloopy like a typical bottle of sweet chilli sauce.
As it had quite a kick, the kids just had plain chicken and noodles though I think adding extra coconut milk or mixing the marinade with yogurt would have toned it down so I’ll try that next time. We really enjoyed the chicken with noodles and would definitely use this sauce for the barbecue next time to get that really intense hit of flavour.
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Ayam Percik or ‘Splash Chicken’
Made with World Foods Chilli Coconut Marinade
1 bottle World Foods Malaysian Chilli Coconut Madinade (save some to splash on top during cooking or to splash over for noddles, if using)
6 chicken thighs (I used four breasts, skin on) 1 tablespoon cooking oil 2 spring onions, chopped for garnish Method:1. Marinate chicken with the marinade for at least 30 minutes. 2. Preheat grill/oven/barbeque
3. Cook meat on medium heat, turning occasionally until done and slightly charred (barbeque about 20-30 minutes depending on size/OR pan fry for five minutes on each side then place under the grill for five minutes on each side OR pay fry and then bake in the oven for twenty minutes until cooked through) Spread on some more marinade during the cooking process.
4. Serve hot with white rice or bread or as I did, with noodles stir-fried with spring onions and baby corn.
Serves 4-6
The sauce can also be used to marinade vegetables or fish…coconut chilli prawns sound good.
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Fabulicious Food says
>Thanks Janna, spicy chilli coconut chicken works for me!
Janna Renee says
>i love anything spicy coconut!! this recipe looks awesome!
Fabulicious Food says
>Thank you!! Yours looks good too, the noodles were good and the next night I had it with rice and that was yummy too. I just saw one blogger who used the Tom Yum paste in a stir fried rice so I might try that too.
Working london mummy says
>looks lovely, a great idea to put it on noodles x