Ayam Percik
Ayam Percik from Malaysia. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 35 min
- Cook
- 1 hr 5 min
- Total
- 9 hr 45 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Ayam Percik is listed as chicken from Malaysia. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
In a blender, add the ingredients for the spice paste and blend until smooth. Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant.
10 minStep 2
Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste.
Step 3
Lower the fire slightly if needed. Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt.
Step 4
Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes.
10 minStep 5
Stir occasionally. It will reduce slightly.
Step 6
This is the marinade/sauce, so taste and adjust seasoning if necessary. Don't worry if it's slightly bitter.
Step 7
It will go away when roasting. When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
480 minStep 8
Preheat the oven to 425 F. Remove the chicken from the marinade.
Step 9
Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the chicken.
Step 10
Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F. Let chicken rest for 5 minutes.
50 minStep 11
Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Ayam Percik take?
9 hr 45 min all in — 35 min prep, 1 hr 5 min cook, 8 hr 5 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Frying pan, Saucepan.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
1 tsp of Sugar.
What can I use instead?
chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
It will go away when roasting. When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.