Name: Malaysian-style spicy roast chicken (Ayam percik)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 - 8
Ingredients: 8 chicken thigh cutlets (190gm each); 1½ tsp each caster sugar, ground chilli, turmeric and coriander; 125 ml (½ cup) vegetable oil; 4 reserved lemongrass tops, bruised; 2 tbsp tamarind purée; 250 ml (1 cup) coconut milk; 2 tbsp brown sugar; Micro coriander; Lemongrass and chilli paste; 4 lemongrass stalks, white part only, coarsely chopped, tops reserved; 5 each garlic cloves and golden shallots, coarsely chopped; 3 long red chillies, coarsely chopped; 30 gm ginger, coarsely chopped; 5 candlenuts or macadamias, coarsely chopped

Originating from Kelantan on the east coast of the Malay Peninsula, this is a traditional chicken dish that is cooked over low heat.

Ingredients

8 chicken thigh cutlets (190gm each)

1½ tsp each caster sugar, ground chilli, turmeric and coriander

125 ml (½ cup) vegetable oil

4 reserved lemongrass tops, bruised

2 tbsp tamarind purée

250 ml (1 cup) coconut milk

2 tbsp brown sugar

Micro coriander

Lemongrass and chilli paste

4 lemongrass stalks, white part only, coarsely chopped, tops reserved

5 each garlic cloves and golden shallots, coarsely chopped

3 long red chillies, coarsely chopped

30 gm ginger, coarsely chopped

5 candlenuts or macadamias, coarsely chopped

Method

1.Place chicken in a large bowl. Sprinkle over combined sugar and spices. Drizzle with 2 tbsp oil, season to taste and toss to combine. Cover; refrigerate for at least 30 minutes, or overnight.

2.For lemongrass and chilli paste, place ingredients in a food processor and process to a rough paste.

3.Heat 1 tbsp oil in a large, ovenproof frying pan over medium heat. Sear chicken, turning occasionally, until browned (4-6 minutes); transfer to a large plate. Add remaining oil, paste, lemongrass tops and tamarind to pan; cook, stirring frequently, until fragrant (3-4 minutes); stir in 200ml water and coconut milk and brown sugar; bring to the boil.

4.Meanwhile, preheat oven to 180˚C. Add chicken to tamarind mixture; bake, uncovered, until chicken is cooked (30 minutes). To serve, transfer to a serving bowl and scatter with micro coriander.

Recipe by Alvin Quah Journalist and Recipe Developer

Head of a scientist, heart of a creative and soul of a communicator. Alvin has a doctorate degree in science, majoring in biochemistry, but his true love lies in telling stories through food. Funny, vibrant and known for his inimitable collection of glasses, Alvin remains on a mission to increase awareness of Malaysian cuisine. Born in Kuala Lumpur and with Peranakan heritage, he speaks fluent Malaysian, Cantonese and Hokkien, and from a young age has been passionate about his deep connection to his culture’s heterogenous food. Since leaving the popular TV series, MasterChef Australia, he has cooked in food festivals, hosted TV shows, contributed stories and recipes to Gourmet Traveller and other notable magazines, and worked on brand partnerships in social media. Just for fun, Alvin dabbles in astrology, tarot reading and palmistry. He has a pet schnauzer and a weakness for almond croissants.

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Styling by Amber de Florio

Ingredients

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