Nasi Kerabu with Ayam Percik
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
4pax 1hour 30 minutes
Cook Time
30minutes
Servings Prep Time
4pax 1hour 30 minutes
Cook Time
30minutes
Ingredients
Ayam Percik
  • 4pcs Kee Song chicken leg
  • 1cup tamarind juice(1 tamarind paste mixed with 2 tbsp water)
  • 200ml coconut milk
  • 2tbsp brown sugar
  • tsp salt
  • 1cup chicken stock
  • 1cup cornflour mixture(2 tbsp corn flour + 4 tbsp water)
  • freshly grated coconuttoasted
Chicken leg ingredients (A)
  • 1tsp turmeric
  • 1tsp chilli powder
  • 1tsp coriander powder
  • ½tsp fennels powder
  • 1tsp cumin powder
  • 1tsp brown sugar
  • 1tsp salt
  • 1tsp chicken stock
Chilli paste ingredients (B) to blend
  • 1 gingerthumb size
  • 1 galangalthumb size
  • 1 turmericthumb size
  • 10cloves garlic
  • 10 red chilli
  • 10 shallotslarge size
  • 2stalks lemongrass
  • 10 candlenuts
  • 4tbsp cooking oil
Blue pea flower rice ingredients
  • 2cups rice
  • cups waterfor blue pea flower
  • 30 to 50 pieces dried blue pea flowerssoaked in hot water
  • 1stalk lemongrassbruised
  • 2 kaffir leavestear roughly
  • 2slices 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
  1. Soak blue pea flowers in 2 ½ cups hot water.
  2. Remove blue pea flowers from the water and pour into the rinsed rice. Soak for 10 mins.
  3. Add in kaffir lime leaves, galangal and lemongrass. Cook the rice as per normal.
Step 2: Marinate the chicken
  1. Place the chicken legs in a mixing bowl.
  2. In a small bowl, mix ingredients (A).
  3. 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
  1. Preheat the oven to 180 degree Celsius for 20 mins.
  2. Remove the chicken from the fridge and let it sit in room temperature till the oven is ready.
  3. 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
  1. In a blender, add in ingredient [B]. Blend till smooth.
Step 5: Cook the chilli gravy and grill the chicken
  1. 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.
  2. Pour the chilli gravy over the baked chicken leg, coat it evenly.
  3. 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
  1. In a serving plate, surround the rice with Ayam Percik, fresh herbs/vegetables and other side dishes.