Deliciously aromatic and full of flavour! The beautiful blue rice just brims with fragrance, while authentic side dishes elevates the whole platter. This Nasi Kerabu with Ayam Percik recipe is shared by home cook Fong Luan.
| Servings | Prep Time |
| 4 pax | 1 hour 30 minutes |
| Cook Time |
| 30 minutes |
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Deliciously aromatic and full of flavour! The beautiful blue rice just brims with fragrance, while authentic side dishes elevates the whole platter. This Nasi Kerabu with Ayam Percik recipe is shared by home cook Fong Luan.
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Ingredients
Ayam Percik
- 4 pcs Kee Song chicken leg
- 1 cup tamarind juice (1 tamarind paste mixed with 2 tbsp water)
- 200 ml coconut milk
- 2 tbsp brown sugar
- 1½ tsp salt
- 1 cup chicken stock
- 1 cup cornflour mixture (2 tbsp corn flour + 4 tbsp water)
- freshly grated coconut toasted
Chicken leg ingredients (A)
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ tsp fennels powder
- 1 tsp cumin powder
- 1 tsp brown sugar
- 1 tsp salt
- 1 tsp chicken stock
Chilli paste ingredients (B) to blend
- 1 ginger thumb size
- 1 galangal thumb size
- 1 turmeric thumb size
- 10 cloves garlic
- 10 red chilli
- 10 shallots large size
- 2 stalks lemongrass
- 10 candlenuts
- 4 tbsp cooking oil
Blue pea flower rice ingredients
- 2 cups rice
- 2½ cups water for blue pea flower
- 30 to 50 pieces dried blue pea flowers soaked in hot water
- 1 stalk lemongrass bruised
- 2 kaffir leaves tear roughly
- 2 slices galangal
Served together with the following herbs
- kaffie lime leaves – shred
- turmeric leaves – shred
- torch ginger bud – cut into thin strips
- lemongrass – cut into small pieces
- wing bean – blanched for 1 min and cut into small pieces
Instructions
Step 1: Cook the blue rice
- Soak blue pea flowers in 2 ½ cups hot water.
- Remove blue pea flowers from the water and pour into the rinsed rice. Soak for 10 mins.
- Add in kaffir lime leaves, galangal and lemongrass. Cook the rice as per normal.
Step 2: Marinate the chicken
- Place the chicken legs in a mixing bowl.
- In a small bowl, mix ingredients (A).
- Pour it over the chicken leg, rub it evenly. Cover and transfer to the chiller, marinate for at least 1 hour.
Step 3: Bake the chicken
- Preheat the oven to 180 degree Celsius for 20 mins.
- Remove the 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 mins. Once it is cooked through, set aside.
Step 4: Blend the chilli paste
- In a blender, add in ingredient [B]. Blend till smooth.
Step 5: Cook the chilli gravy and grill the chicken
- In a wok, add in chilli paste and fry for 5 – 10 mins till fragrance. Add in tamarind juice, coconut milk and chicken stock. Bring it to boil and reduce to medium heat. Simmer for 10 – 15 mins. Add in salt, sugar and cornflour mixture. Switch off the fire.
- Pour the chilli gravy over the baked chicken leg, coat it evenly.
- Transfer the chicken leg into the oven. Use top heat and grill at 200 degree Celsius for 15 mins. If you like it more char, you may grill it longer.
Step 6: Assemble and serve
- In a serving plate, surround the rice with Ayam Percik, fresh herbs/vegetables and other side dishes.