I’ve fallen ridiculously behind on my Fusion Taste Team challenges. Today I was sent number four and I hadn’t even got around to number two. Yikes. Luckily if you’ve seen my meal plan for this week, you’ll know that I had planned to do numbers two and three this week and this is me getting back on top of myself (I’ll get around to my email inbox later…).
So, challenge number two. Ayam Percik. I’d never actually heard of this before but it is a Malaysian barbecued chicken dish which translates as “splash chicken”, named so because the traditional thing to do is splash or splatter more marinade onto the meat as it is cooking.
At the start of the challenge we are sent a basic recipe which we can meddle with if we so choose, and meddle I did! First of I didn’t barbecue or grill the chicken because, whilst it might be the end of May and therefore by rights almost SUMMER, if you’ve stepped outside in the past day or two you’ll notice that it’s flippin’ cold when that wind blows and then there’s the rain… Secondly, I made an addition to the marinade – I added a sachet of coconut cream as I had been told it was rather spicy. One of the most noticeable exclusions in my Ayam Percik is the shallots you would usually find in the dish. This is mainly because I forgot them but we’ll gloss over that.
In the end it was just the right amount of spice for me, I could take it hotter but this was a pleasant heat rather than a peel-the-skin-off-your-lips kind of heat. I enjoyed this dish. It was a quick meal to make (if you ignore the marinating time) and was simple enough for even the most basic of cooks! I served the chicken alongside some stir-fried noodles and beansprouts (recipe to follow) and we both thought it was delicious.
The recipe and method here is the way I cooked it tonight – it may not be authentic but it was good! The amounts below will serve two and I used the majority of the marinade.
1 bottle WorldFoods Malaysian Chilli Coconut Marinade
1 sachet coconut cream
3 skinless chicken breasts
1 tbsp cooking oil
Dice the chicken breasts and put into a bowl with the marinade sauce and the coconut cream. Mix well to ensure all the chicken is coated and leave to marinate for at least 30 minutes.
Heat a tbsp cooking oil in a griddle pan over a medium heat. Add the chicken and marinade to the pan and keep over a medium heat, stirring occasionally, for around 20mins or until cooked through.
The suggestion is to serve this with white rice or bread, however you could serve it with noodles like I did as I think they went really well.
Onto to challenge number three! In the meantime, don’t forget to check out the WorldFoods Fusion of Flavours Facebook Page and see what the other members of the team did with their Ayam Percik challenge.
love & kisses
Mrs M x