Ayam Percik Spice Paste

Ayam Percik Spice Paste

A smoky-sweet Malaysian coconut chili paste for grilled chicken.

Total 40 min Makes 16 oz Calories 95/serving

Dietary

Pescatarian, Wheat free, Dairy free, Halal

Allergens

Shellfish

This roasted chili and shallot paste, enriched with coconut milk and a touch of palm sugar, forms the backbone of Malay-style grilled chicken. Simmered until thick and glossy, it balances smoky heat with mellow sweetness and tang, making it equally useful as a marinade or basting glaze.

Ingredients

  • 10 dried red chilies, soaked and drained
  • 6 shallots, peeled
  • 4 cloves garlic
  • 1 inch fresh galangal, peeled and sliced
  • 1 inch fresh ginger, peeled and sliced
  • 2 stalks lemongrass, white part only, sliced
  • 1 tablespoon belacan (shrimp paste), toasted
  • 3 tablespoons vegetable oil
  • 1 cup coconut milk
  • 2 tablespoons palm sugar, grated
  • 1 tablespoon tamarind paste
  • 1 teaspoon salt

Method

  1. Combine the soaked dried chilies, shallots, garlic, galangal, ginger, lemongrass, and toasted belacan in a food processor or blender. Blend, adding a splash of water as needed, until a smooth, thick paste forms.

  2. Heat the vegetable oil in a 6-quart saucepan over medium heat until shimmering.

  3. Add the blended chili paste to the hot oil and fry, stirring frequently, until the oil separates and the paste turns a deep brick-red and smells fragrant.

  4. Stir in the coconut milk, palm sugar, tamarind paste, and salt, blending until smooth.

  5. Reduce heat to low and simmer the paste, stirring occasionally, until thickened to a glossy, spoon-coating consistency.

  6. Remove from heat and cool to room temperature before using as a marinade or basting glaze, or transfer to a jar and refrigerate.

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Ayam Percik Spice Paste

This roasted chili and shallot paste, enriched with coconut milk and a touch of palm sugar, forms the backbone of Malay-style grilled chicken. Simmered until thick and glossy, it balances smoky heat with mellow sweetness and tang, making it equally useful as a marinade or basting glaze.

40 min 16 oz 95 cal

Ingredients

  • 10 dried red chilies, soaked and drained
  • 6 shallots, peeled
  • 4 cloves garlic
  • 1 inch fresh galangal, peeled and sliced
  • 1 inch fresh ginger, peeled and sliced
  • 2 stalks lemongrass, white part only, sliced
  • 1 tablespoon belacan (shrimp paste), toasted
  • 3 tablespoons vegetable oil
  • 1 cup coconut milk
  • 2 tablespoons palm sugar, grated
  • 1 tablespoon tamarind paste
  • 1 teaspoon salt

Method

  1. 1

    Combine the soaked dried chilies, shallots, garlic, galangal, ginger, lemongrass, and toasted belacan in a food processor or blender. Blend, adding a splash of water as needed, until a smooth, thick paste forms.

  2. 2

    Heat the vegetable oil in a 6-quart saucepan over medium heat until shimmering.

  3. 3

    Add the blended chili paste to the hot oil and fry, stirring frequently, until the oil separates and the paste turns a deep brick-red and smells fragrant.

  4. 4

    Stir in the coconut milk, palm sugar, tamarind paste, and salt, blending until smooth.

  5. 5

    Reduce heat to low and simmer the paste, stirring occasionally, until thickened to a glossy, spoon-coating consistency.

  6. 6

    Remove from heat and cool to room temperature before using as a marinade or basting glaze, or transfer to a jar and refrigerate.