Nasi Kerabu with Ayam Percik and Ikan Goreng Tepung by @chefamirgani

1h10

4 servings

🍗

2

Chicken

🥥

200 ml

Coconut milk

🧅

6

Shallots

🧄

4 cloves

Garlic

🫚

2.5 cm

Ginger

🫙

2.5 cm

Fresh turmeric

🌿

3 stalks

Lemongrass

🌶️

30 ml

Dried chili, ground

🍃

2

Kaffir lime leaves

1

Asam gelugor

🍬

15 g

Palm sugar

🧂

3 g + 0.5 tsp

Salt

🍚

160 g

Rice flour

🌾

8 g

Wheat flour

🌽

8 g

Cornstarch

🥚

1

Egg

🍬

13 g

Sugar

🫙

1 g

Turmeric powder

💧

180 ml

Water

🐟

400 g

Selayang fish

🍋

Lime

  1. Peel

    Peel the shallots, garlic, ginger, and fresh turmeric.

  2. Blend

    Blend the prepared aromatics with lemongrass and blended dried chili into a smooth paste.

  3. Sauté

    Sauté the spice paste in 1 tbsp cooking oil until the oil separates.

  4. Transfer

    Transfer one-third of the cooked spice paste to a mixing bowl for the chicken marinade.

  5. Coat

    Coat the 2 chicken pieces with the reserved spice paste.

  6. Marinate

    Marinate the chicken for 20 min.

  7. Add

    Add kaffir lime leaves, dried Garcinia cambogia, palm sugar, and salt to the wok.

  8. Pour

    Pour 180 ml water and 200 ml coconut milk into the wok.

  9. Simmer

    Simmer the sauce until thickened, about 15 min.

  10. Air-fry

    Air-fry the marinated chicken at 180°C for 18 min.

  11. Air-fry

    Turn the chicken and air-fry for 7 min until cooked through and lightly smoky.

  12. Whisk

    Whisk rice flour, wheat flour, cornstarch, turmeric powder, sugar, and salt in a bowl.

  13. Whisk

    Whisk in the egg and enough water to make a pourable batter.

  14. Coat

    Coat the round scad fish in the batter.

  15. Heat

    Heat 480 ml cooking oil in the wok.

  16. Fry

    Fry the battered fish until crisp and golden, about 5 min.

  17. Place

    Place the chicken and fried fish on serving plates.

  18. Spoon

    Spoon the thick percik sauce over the chicken and serve immediately.

Nasi Kerabu with Ayam Percik and Ikan Goreng Tepung by @chefamirgani

1h10

4 servings

🍗

2

Chicken

🥥

200 ml

Coconut milk

🧅

6

Shallots

🧄

4 cloves

Garlic

🫚

2.5 cm

Ginger

🫙

2.5 cm

Fresh turmeric

🌿

3 stalks

Lemongrass

🌶️

30 ml

Dried chili, ground

🍃

2

Kaffir lime leaves

1

Asam gelugor

🍬

15 g

Palm sugar

🧂

3 g + 0.5 tsp

Salt

🍚

160 g

Rice flour

🌾

8 g

Wheat flour

🌽

8 g

Cornstarch

🥚

1

Egg

🍬

13 g

Sugar

🫙

1 g

Turmeric powder

💧

180 ml

Water

🐟

400 g

Selayang fish

🍋

Lime

Preparation Steps

  1. Step 1/18

    Peel the shallots, garlic, ginger, and fresh turmeric.

    🧅shallots
    🧄garlic cloves
    🫚fresh ginger
    🫙fresh turmeric
    🔪knife
    🪵cutting board

  2. Step 2/18

    Blend the prepared aromatics with lemongrass and blended dried chili into a smooth paste.

    🧅shallots
    🧄garlic cloves
    🫚fresh ginger
    🫙fresh turmeric
    🌿lemongrass stalks
    🌶️blended dried chili
    🥤blender

  3. Step 3/18

    Sauté the spice paste in 1 tbsp cooking oil until the oil separates.

    🫗cooking oil
    🍳wok
    🥄spatula

  4. Step 4/18

    Transfer one-third of the cooked spice paste to a mixing bowl for the chicken marinade.

    🥣mixing bowl
    🥄spatula

  5. Step 5/18

    Coat the 2 chicken pieces with the reserved spice paste.

    🍗chicken pieces
    🥣mixing bowl
    🥢tongs

  6. Step 6/18

    Marinate the chicken for 20 min.

    🍗chicken pieces
    🥣mixing bowl

  7. Step 7/18

    Add kaffir lime leaves, dried Garcinia cambogia, palm sugar, and salt to the wok.

    🍃kaffir lime leaves
    dried Garcinia cambogia slice
    🍬palm sugar
    🧂salt
    🍳wok
    🥄spatula

  8. Step 8/18

    Pour 180 ml water and 200 ml coconut milk into the wok.

    💧water
    🥥coconut milk
    🍳wok
    🥄spatula

  9. Step 9/18

    Simmer the sauce until thickened, about 15 min.

    🍳wok
    🥄spatula

  10. Step 10/18

    Air-fry the marinated chicken at 180°C for 18 min.

    🍗chicken pieces
    🥢tongs

  11. Step 11/18

    Turn the chicken and air-fry for 7 min until cooked through and lightly smoky.

    🍗chicken pieces
    🥢tongs

  12. Step 12/18

    Whisk rice flour, wheat flour, cornstarch, turmeric powder, sugar, and salt in a bowl.

    🍚rice flour
    🌾wheat flour
    🌽cornstarch
    🫙turmeric powder
    🍬granulated sugar
    🧂salt
    🥣mixing bowl
    🥄whisk

  13. Step 13/18

    Whisk in the egg and enough water to make a pourable batter.

    🥚egg
    💧water
    🥣mixing bowl
    🥄whisk

  14. Step 14/18

    Coat the round scad fish in the batter.

    🐟round scad fish
    🥣mixing bowl
    🥢tongs

  15. Step 15/18

    Heat 480 ml cooking oil in the wok.

    🫗cooking oil
    🍳wok

  16. Step 16/18

    Fry the battered fish until crisp and golden, about 5 min.

    🐟round scad fish
    🍳wok
    🥢tongs
    ✨wire rack

  17. Step 17/18

    Place the chicken and fried fish on serving plates.

    🍗chicken pieces
    🐟round scad fish
    🥢tongs

  18. Step 18/18

    Spoon the thick percik sauce over the chicken and serve immediately.

    🥄spatula

Composition

Ingredients

Types

Plant-based milk, Vegetables, Spices, Herbs, Sweeteners, Seasonings, Grains, Eggs, Liquids

Ingredients

Chicken, Coconut milk, Shallots, Garlic, Ginger, Fresh turmeric, Lemongrass, Dried chili, ground, Kaffir lime leaves, Asam gelugor, Palm sugar, Salt, Rice flour, Wheat flour, Cornstarch, Egg, Sugar, Turmeric powder, Water, Selayang fish, Lime

Notes

Chicken (or as needed), Coconut milk (small box), Shallots (small), Ginger (about 1 inch), Fresh turmeric (about 1 inch), Asam gelugor (or tamarind slice), Palm sugar (to taste), Salt (to taste, for batter), Sugar (for batter), Turmeric powder (a little), Water (as needed for batter), Lime (squeezed over when serving)

Allergens

Gluten, Egg

Dietetics

Dietary regimen

Halal

Calories

780 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 55g, Fat: 43g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 720mg, Potassium: 620mg, Iron: 3.8mg

Vitamins

Vitamin B12: 4.1mcg, Vitamin C: 12mg, Vitamin A: 220mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

blender, knife, cutting board, mixing bowl, wok, spatula, tongs, whisk, wire rack

Appliances

Air fryer, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Celebration

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Kelantan

Various

Aspect

Texture

Crispy, Creamy, Tender, Saucy

Flavors

Smoky, Spicy, Sweet, Savory, Tangy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store chicken, sauce, and fish separately in airtight containers,Refrigerate within 2 hours), freezer : 2 months (Freeze cooked chicken and sauce separately,Do not freeze fried fish for best texture)