When you want to eat something delicious but the laziness overpower you, you can try this simple recipe yet really delicious.
Percik. The combination of lemongrass, shallot,ginger, and coconut milk as the main ingredient will never dissapoint you. This gravy is suitable for any roasted meat or seafood as in malaysia, it commonly served with roasted chicken or grilled fish or squid. (Yeah today I've made percik with fish and squid.)
The chicken will firstly cooked with coconut milk and other ingredients to make the gravy and finally being roasted over again to get more aroma and flavor. Then it is finally served by showering the rest of gravy on top of the roasted chicken. But for the fish and squid, simply marinade it with the ready made percik (without cooking the seafood first) and grill it afterward before showering the fish or squid with the rest of gravy and it is ready to eat along with plain rice.
Sounds delicious? Lets get the recipe !! :
Sotong Percik ( Malaysian coconut Spiced Grilled Squid) Recipe.
Ingredients :
2-4 fresh squids
For gravy/marinade ingredients :
5 shallots
1 stick of lemongrass
1 inch of ginger
A packet of coconut milk
Seasoning :
Salt and sugar
Pinch of fenugreek (dont put this too much or it will over flavor your percik)
Optional :
1 piece of dried Ripe Asam( asam gelugur)
2-3 dried chili pepper
1/2 ts of tumeric powder
Instructions :
1. Using blender, blend up gravy ingredients (except ripe asam, sugar and salt) together. It is enough if the ingredients is roughly blended cause it will remain the flavor. ( include dried chili pepper)
2. Boil the blended ingredient on stove until it starts to bubble and at this point , season it with sugar,salt and a pinch of fenugreek then wait another 8 minutes before you turn off the burner.Stir continuously.
3. Marinade the squid with the ready gravy then grill the squid until several part of the squid turn out golden brown.
4. Shower the squid with excess gravy then serve it with plain rice. Yummy!! :)
Percik. The combination of lemongrass, shallot,ginger, and coconut milk as the main ingredient will never dissapoint you. This gravy is suitable for any roasted meat or seafood as in malaysia, it commonly served with roasted chicken or grilled fish or squid. (Yeah today I've made percik with fish and squid.)
The chicken will firstly cooked with coconut milk and other ingredients to make the gravy and finally being roasted over again to get more aroma and flavor. Then it is finally served by showering the rest of gravy on top of the roasted chicken. But for the fish and squid, simply marinade it with the ready made percik (without cooking the seafood first) and grill it afterward before showering the fish or squid with the rest of gravy and it is ready to eat along with plain rice.
Sounds delicious? Lets get the recipe !! :
Sotong Percik ( Malaysian coconut Spiced Grilled Squid) Recipe.
Ingredients :
2-4 fresh squids
For gravy/marinade ingredients :
5 shallots
1 stick of lemongrass
1 inch of ginger
A packet of coconut milk
Seasoning :
Salt and sugar
Pinch of fenugreek (dont put this too much or it will over flavor your percik)
Optional :
1 piece of dried Ripe Asam( asam gelugur)
2-3 dried chili pepper
1/2 ts of tumeric powder
Instructions :
1. Using blender, blend up gravy ingredients (except ripe asam, sugar and salt) together. It is enough if the ingredients is roughly blended cause it will remain the flavor. ( include dried chili pepper)
2. Boil the blended ingredient on stove until it starts to bubble and at this point , season it with sugar,salt and a pinch of fenugreek then wait another 8 minutes before you turn off the burner.Stir continuously.
3. Marinade the squid with the ready gravy then grill the squid until several part of the squid turn out golden brown.
4. Shower the squid with excess gravy then serve it with plain rice. Yummy!! :)
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