1 packet (50g) - Idaman Suri Rendang Base
20g - Chilli powder
70ml - Cooking oil
300ml - water
100g - Lemongrass (blend)
100g - Galangal (blend)
100g - Onion (blend)
1 packet (25g) - Idaman Suri Santan Poweder (Dehydrated coconut milk)
100ml - Water (shake well)
10g - Sugar
1 no. - Turmeric leaf
1kg - Chicken (marinated with white pepper & salt)
- Mix Ingredients A well. Pour Ingredients (A) and cooking oil into a wok/pan. Cook until mixture begins to boil.
- Add Ingredients B. Cook until gravy thickens, and oil rises to the top. Add sugar and kunyit leaves. Stir and set gravy aside.
- Bake chicken in pre-heated oven. When chicken is almost cooked, pour half of the gravy onto the chicken. Return chicken to the oven and bake until chicken is fully cooked.
- Heat remaining gravy in a wok/pan and add coconut milk (Ingredients C). Cook for 5 minutes. Pour gravy onto chicken. Ayam Percik is ready to serve.