Nasi Ulam with Ayam Percik
here's one for your weekend iftar gatherings!
guess we kinda broke the code for preparing a SEEMINGLY difficult Malay dish, thanks to a little help!
on a recent cooking session with national Kitefoil athlete Max Maeder, we cooked up a hearty dish of nasi ulam (rice tossed in local herbs) & a delicious, coconut Ayam Percik, using Yeo’s Malaysia Spicy Flamegrilled Marinade. needless to say, the meal surprised our tastebuds - the rich, smoky and coconutty Ayam Percik was complimented with the herbaceous and fresh nasi ulam and made for a meal Chef Azfar and Max both couldn’t forget!
this is the PERFECT dish to impress your guests with, especially when you don't have a whole day to spare making the percik rempah (spice paste) from scratch!
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Nasi Ulam with Ayam Percik
(serves 2)
quick ayam percik:
2 whole bone-in chicken legs, cleaned
2 packets Yeo’s Malaysia Spicy Flamegrilled Marinade
nasi ulam kelantan (herb rice):
2 tbsp dried shrimps
1/2 cup grated coconut, pan roasted until light brown
2 cups cooked white OR brown rice
2 small shallots, sliced
7g turmeric root, thinly sliced
1 winged bean, sliced
1 long bean, sliced
1 torch ginger flower
1 turmeric leaf, sliced
3 lime leaves, sliced VERY thinly
2 sprigs thai basil, picked and sliced
1 lemongrass, remove outer leaves and slice thinly
salt and cracked black pepper, to taste
condiments:
1 steamed salted duck egg, halved
some sambal belachan / sambal tumis
fish crackers (optional)
directions:
preparing ayam percik
to make the ayam percik, place the chicken legs into a bowl and evenly lather with the marinade from one packet of Yeo’s Malaysia Spicy Flamegrilled Marinade. cover and let the chicken marinate in the chiller for at least 2 hours.
bring the chicken to room temperature and place is an airfryer. let them cook on at 190 degrees Celsius for 20 minutes, test the chicken’s doneness by poking a toothpick into the meat. using the remaining 1 packet of Yeo’s Kelantan Ayam Percik Marinade, pour over onto both chicken pieces, straight from the packet. set aside.
make nasi ulam (herb rice)
in a hot pan on medium heat, lightly toast the dried shrimps for 3 minutes, swerving the pan to ensure even heat. cool it down and pound it using a mortar into a coarse powder. alternatively, run it through a spice grinder.
in the same pan, toast the grated coconut until light it become a light brown colour, constantly stirring with a spatula. let it cool and set aside.
in a mixing bowl, combine the room temperature cooked rice with pounded dried shrimp, toasted coconut, shallot & sliced turmeric, mix everything well with your hands until well combined.
then, add in the rest of the herbs and vegetables into the rice and toss well. season with salt and black pepper, to taste.
serve the nasi ulam with ayam percik, a salted egg half and some sambal and crackers. enjoy!
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