Ayam Percik – by Datin Nik Zaharah

Ayam Percik.can be prepared in many ways. The original Ayam percik recipe hails from Kelantan, but even in Kelantan, the method of preparation varies from place to place and from families to families.

Traditionally, Ayam percik is served together with rice. The Malays like to eat their rice served with a few other dishes laid together in different plates or containers.

Traditionally the food is served in a big round tray or dulang and everybody gathers around it. The Malays like to enjoy the meals with their family members, and family members are therefore encouraged to sit together during meal time.

It is normal to see adults and children sitting together to enjoy their meals. Passing round the dishes, so that every body get to savor the different dishes, is observed during meal time among the traditional Malays.

Rice being the main staple food, it is usually eaten more than once a day. In Kelantan, especially rice is taken for breakfast, lunch and dinner, with different assortment of lauk-pauk or combination of different dishes to suit the time of the day when rice is consumed.

In Kelantan, Ayam percik is served with Nasi kerabu or Nasi minyak.

The Ingredients:

1 Chicken
10 shallots
¼ “ ginger
Thumb-size tamarind
2 tbsp.sugar
1 coconut
2 tbsp.salt.

Method:

1.Clean the chicken and cut into two.
2.Slash the chicken skin across the chicken breast and brush with salt which has been pounded with a little ginger and 1 shallot.
3.Scrape the coconut and squeeze out about 1 glass of thick milk.
4.Strain the milk and add in the remaining ginger and shallot which has been grounded finely, tamarind and sugar. Mix thoroughly (using your fingers)
5.Dip the brushed chicken into the mixture and put into grill turning it from time to time until done.
6.In the meantime cook the remaining coconut mixture over slow fire stirring it all the time until thick.
7.Pour the sauce spoonful at a time on the chicken and continue grilling, turning it from side to side until all the sauce had been used up and the chicken a deep golden color.

Decorate with parsley and red cillies.

Sate Nik Som

(telah diubahsuai oleh anaknya)

1 kilo daging/ayam (disiang dan dibuang urat-urat yang keras. kemudian dipotong kecil-kecil ikut cita rasa masing-masing)

Rempah yang diperlukan untuk menggaul dan memerapakan daging

2 sudu besar jintan puteh yang telah digiling halus ( boleh juga digunakan serbuk)
2 sudu kecil serbuk kunyit
1 keping menisan (ikut rasa)
Sedikit kanji (untuk bertindak sebagai gam)
Garam secukup rasa . Gaul semua bahan-bahan kedalam daging sehingga mesra.
( 4/5 jam sebelum membakar)
Kemudian baru dicucuk sebanyak 3 atau 4 keping setiap lidi.

Kuah sate

600 gm bawang merah di bersihkan dan digiling halus
3 inchi halia basah ditumbuk atau digiling halus
17 biji lada kering di rendam dalam air panas sehigga lembut dan baru dikisar
600 gm kacang tanah ( digoreng tanpa minyak sehingga garing ,di buang kulitnya dan barulah ditumbuk atau dikisar sebentar (jangan terlalu halus dan jangan terlalu kasar)
2 ½ keping menisan (saiz besar)
1 sudu besar ketumbar digoreng yang ditumbuk halus
Sebatang serai di potong kecil dan di kisar
1” Lengkukas ditumbuk halus
Garam secukup rasa
Asam jawa ( kira-kira bersaiz 2 biji bola pingpong)dicampur dengan air sekadar cukup untuk membuat kuah.
Sedikit kelapa goring atau kerisek.

Cara membuat kuah sate

Curahkan minyak kedalam periok. Apabila panas masukkan bawang dan halia yang telah ditumbuk. Apabila garing sedikit, masukkan lada kering. Apabila merah dan naik minyaknya masukkan kacang tanah. Diikuti dengan menisan dengan air asam jawa. Kacau sehingga kuahnya nampak pekat dan kacang sudah masak.

Apabila sudah puashati barulahditaburkan bahan-bahan seperti ketumbar, lengkuas tumbuk, serai, garam dan kerisek. Guna untuk menaikan baunya dan rasany.Kacau lagi sehingga bahan-bahan tadi menjadi sebati.

Cara memasak nasi kapik(Himpit)

1 bahagian beras 3 bahagian air

Dimasak nasi sehingga kering barulah boleh di bungkus dalam kain beralas daun pisang.Di ikat kemas-kemas dan barulah ditindih dengan batu berat selama satu malam sebelum dapat dihidangkan.

Ini cara tradisi dan memakan tenaga kerana semasa memasak nasi kita tidak boleh tinggal dapur, kena sentiasa dikaris agar nasi tidak berkerak atau hangus. Sekarang boleh beli nasi himpit segara. Dimasak 3 kali air. Kira-kira satu jam setengah. Campur sedikit garam. Simpan dalam peti ice selama 30 minit terus boleh dimakan.

SELAMAT MENCUBA DAN SELAMAT HARI RAYA UNTUK ANAK-ANAKKU SEMUA