Ayam Percik ASO

3 hours min
1 hours min
1 medium size Chicken, cut into 4 pieces
Ingredient A
50g Ginger
50g Turmeric
100g Red onion
50g Garlic
5 Candlenut (fried without oil)
1tbs Coriander Seeds (fried without oil)
5 Red Chilies
15 Cili Padi
Ingredient B
3 inch Galangal (Chopped into 3)
3 Lemongrass
3 Kaffir Lime Leaves
70g Buttercup
30ml Coconut Milk
Salt (Condiments)
Sugar (Condiments)
Black Pepper (Condiments)
1. Heat up the frying pan and mince everything from Ingredient A.
2. Melt the butter. Sauté Ingredient A and B until it’s done. Add in the condiments.
3. Separate the Sauté into two parts.
4. Use one part of the sauté and marinate it with the chicken for 2 hours.
5. Heat up the oven to 170°C and bake the chicken for 40 minutes.
6. As for the gravy, take the other part of the sauté and re-fry it. Add in some coconut milk.


If you have any charcoal grill, you can grill the chicken after you cooked it, so that you can get the aroma and char mark.