The steps of how to make this Ayam Percik food video
Ayam Percik_by Philips All-In-One Pressure CookerFrom One-Pot Wonders by Chef Marina Mustafa3 chicken thighs2 large onion, blended1” ginger, blended5 cloves of garlic, blended3 lemongrass, blended2” galangal, blended1/2cup chili paste1 cup coconut milk1/2cup grated palm sugar2tbsp tamarind paste, diluted in 1 cup water, seeds discarded2tsp salt1/2cup of sliced cilantroMethod1. Put all the ingredients except the chicken thighs & cilantro, in the inner pot of the Philips All-In-One Pressure Cooker.2. Mix all the ingredients together until well combined.3. Close the lid and turn the valve on the top of the lid, towards the ‘SEAL’ position.4. Cook on ‘SLOW COOK HIGH TEMP’ and press ‘COOKING TIME’ and then press ‘-‘ four times to set the cooking time to 2hours. Then, press ‘START’.5. Once the Percik sauce is ready, place the chicken thighs into the pot and smother the chicken with the other cooked ingredients.6. Close the lid, and turn the valve towards the ‘SEAL’ position.7. Cook on ‘ MEAT/POULTRY’on ‘ Pressure Mode’ and cook for 15mins, press ‘ START’.8. When ready, release the pressure by turning the valve towards the right most for ‘ steam release’.9. Sprinkle with sliced cilantro over the Ayam Percik when serving with white rice.My side notes- will reduce palm sugar next time as I find slightly sweet for my taste. Also I waited for the auto to release steam. I also use sauté high temp to sauté as to thicken the sauce further.
Below is the conventional method of cooking Ayam Percik. Next time i will make the sambal sauce using Philips All-In-One pressure cooker-slow cooking function, then use the sauce to grill the chicken, must be nice too.
Ayam Percik the Conventional Method1. Pour in the blended ingredients into a pot. Cook on heat for 10mins.2. Add the chili paste, lemongrass & galangal and continue cooking for a further 10mins.3. Pour in the tamarind juice and season with palm sugar and salt.4. Pour in the coconut milk and mix till combined.5. Continue cooking the percik sauce on low flame to another 15mins until it thickens.6. Place the chicken thighs on a baking tray lined with banana leaf.7. Smother 2 tablespoons of the percik sauce over each of the chicken thighs.8. Bake in a 180C oven for 40mins or until properly cooked.9. During the baking time, occasionally add the sambal gravy over the chicken thighs. When the gravy dries up, repeat the basting process.10. Sprinkle the Ayam Percik with cilantro when serving and serve with white rice.
