"kepingin ayam percik buk"

Dah lama nak buat, but didn't have a gut to do it. ahahhaahha.... macam apa daaa... OK...

This recipe is taken from Chef Nor Zailina and Chef Fatihah's "The New Malaysian Cookbook" book. I got it as a wedding present from one of my relative, so technically I have used the book for 7 years....waaahhh.... and have tried half of the recipes in the book. So if you are looking for a recipe book, I recommend you to get this one (hope it is still available).

Ingredients:

1 chicken
1 L coconut milk
2 tbs chilli paste
1 cm dried shrimp paste/belacan
1 tsp fenugreek/halba
2 slices dried assam
1 tsp sugar
salt to taste

Blend all this together:
8 shallots
2 cm ginger
3 cm turmeric
2 cm galangal
2 stalks lemon grass

Method:
1. Score the breast and thighs of the chicken.
2. In a deep pot, boil all the ingredient except the chicken.
3. When the gravy boils, simmer till gravy reduces by half. Remove the assam.
4. Add the chicken. Once almost cook, remove the chicken.
5. Leave the gravy on very low heat.
6. Grill the chicken and baste it with the gravy until golden brown.
7. Serve the chicken with the thickened gravy.