Tactical Tastes

Tag: Malaysian

  • Apam balik

    Apam balik

    Apam balik is a malaysian dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 200ml Milk
    • 60ml Oil
    • 2 Eggs
    • 1600g Flour
    • 3 tsp Baking Powder
    • 1/2 tsp Salt
    • 25g Unsalted Butter
    • 45g Sugar
    • 3 tbs Peanut Butter

    Method

    Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly.

    Spread some batter onto the pan. Spread a thin layer of batter to the side of the pan. Cover the pan for 30-60 seconds until small air bubbles appear.

    Add butter, cream corn, crushed peanuts and sugar onto the pancake. Fold the pancake into half once the bottom surface is browned.

    Cut into wedges and best eaten when it is warm.

    Want to watch it come together? See the full walkthrough.

  • Ayam Percik

    Ayam Percik

    Ayam Percik is a malaysian chicken favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 6 Chicken Thighs
    • 16 Challots
    • 1 1/2 Ginger
    • 6 Garlic Clove
    • 8 Cayenne Pepper
    • 2 tbs Turmeric
    • 1 1/2 Cumin
    • 1 1/2 Coriander
    • 1 1/2 Fennel
    • 2 tbs Tamarind Paste
    • 1 can Coconut Milk
    • 1 tsp Sugar
    • 1 cup Water

    Method

    In a blender, add the ingredients for the spice paste and blend until smooth.

    Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don’t burn the paste. Lower the fire slightly if needed.

    Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don’t worry if it’s slightly bitter. It will go away when roasting.

    When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.

    Preheat the oven to 425 F.

    Remove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn’t exposed or it’ll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.

    Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).

    Want to watch it come together? See the full walkthrough.