Ayam percik

Rene Juefri’s Kelantan-style recipe marinates chicken with red onion, ginger and a little turmeric. The pale percik sauce combines coconut milk, onion, ginger, garlic and lemongrass, seasoned with sugar and salt. It is simmered separately until thickened.^[1]

The chicken begins cooking before being coated with the sauce. Further cooking alternates with repeated coatings, building the sauce onto its surface. Juefri offers charcoal grilling, a grill or an oven for this preparation.^[1]