• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Ren Behan - Author Wild Honey and Rye

Food Writer

Main navigation

  • Buy the Book (USA)
  • Media
  • Recipes
  • Lockdown
  • Buy the Book (UK)
  • About Ren
  • Blog
  • Widget Area for Top Menu

  • Purchase clarinex
  • Buy zocor 20mg online from windsor
  • Vibramycin online without prescription
  • Buy generic prednisone
  • Lowest price avodart
  • Buy celexa 20mg online from north carolina
  • New brunswick shipping montelukast 5mg
  • Nashville shipping cardura
  • Avelox tablet online
  • Columbus shipping lamictal 50mg

Ayam Percik/Chicken Splash – World Foods Taste Team Challeng

May 19, 2011

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.
The World Food range is available in Tesco. 
You can also visit the World Foods Facebook Page and click “like” to be in with a chance of winning some goodies.
Ayam Percik or ‘Splash Chicken’
Made with World Foods Chilli Coconut Marinade


Ingredients:

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.


Filed Under: Meat/Poultry, Product Reviews5 Comments

« Banana Cinnamon Blondies
Pull Apart Spring Shoulder of Lamb »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Fabulicious Food says

    May 22, 2011 at 11:34 am

    >Thanks Janna, spicy chilli coconut chicken works for me!

    Reply
  2. Janna Renee says

    May 22, 2011 at 5:29 am

    >i love anything spicy coconut!! this recipe looks awesome!

    Reply
  3. Fabulicious Food says

    May 20, 2011 at 7:17 am

    >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.

    Reply
  4. Working london mummy says

    May 19, 2011 at 8:58 pm

    >looks lovely, a great idea to put it on noodles x

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Posts by email!

Subscribe now to get new posts direct to your email inbox

Search the site

Follow me on Instagram!

340,000+ Pinterest Followers – RenBehanFood

Visit Ren Behan Food's profile on Pinterest.

Archives

Footer

Copyright © 2023 Ren Behan · Custom Theme by Moonsteam Design