Ingredients A
- Lemongrass, chopped 200 gm
- Garlic, crushed 40 gm
- Dried chilies, soaked 20 gm
- Candle nuts, crushed 12 gm
- Ginger, sliced 20 gm
- Shallots, sliced 200 gm
- Turmeric, ground 12 gm
Ingredients B
- Cooking oil 180 ml
- Sugar 15 gm
- Salt 20 gm
- Chicken stock 150 gm
- Tomato sauce 60 gm
- Coconut milk 900 gm
- 10 pieces of chicken leg, halved and marinated with salt & pepper
Method
- Blend ingredients A until fine with some water.
- In a pan, heat oil and sauté the blended ingredients until fragrant. Season with salt and sugar.
- Add in ingredients B and adjust seasoning if necessary.
- Then, grill chicken thigh in the preheated oven at 180C for 12 to 15 mins in the oven until half cooked and stir in percik sauce.
- Continue to cook for another 10 – 15 mins.
- Serve with rice and ulam on the side.
