Recipes with SATS: Reviving Ayam Percik – a taste of pasar malam at home

Culinary inspiration often comes from the most unexpected places. For Chef Mohammad Faiz, Executive Sous Chef (Malay Kitchen) at SATS, that spark of creativity draws from a pasar malam.

Mohammad Faiz, Executive Sous Chef, Malay Kitchen, SATS In-Flight Catering Centre 2

Pasar malam, which means ‘night market’ in Malay, is a familiar sight in Singapore, especially during festive occasions like Ramadan and Lunar New Year. You can find them close to train stations or residential areas, easily recognised by the brightly lit stalls selling a variety of affordable street food, from burgers and grilled meat to fried ice cream and sweet potato balls.

A pasar malam in Singapore is identifiable through its brightly lit stalls selling a variety of street food

Growing up, Chef Faiz has always been fond of street food from night markets and hawker centres. “Street food is simple but flavourful. I’ve always wanted to infuse that same quality into every food I make,” he shares.

And that’s exactly what he has been doing. Wherever his culinary journey takes him, be it in Switzerland or the United States, Chef Faiz has consistently incorporated the rich flavours of Asia, particularly those of his Malay heritage, into his dishes.

One of his latest creations, inspired by his pasar malam memories, is Ayam Percik Merah.

Ayam Percik, meaning “splashed chicken,” refers to the method of coating the chicken with sauce while it cooks on the grill. It comes in two varieties: red (merah) and white (putih), determined by the colour of the sauce, often coming from the chilli.

Ayam percik is usually sold as a standalone dish at pasar malams

At pasar malams, Ayam Percik is commonly served on skewers, while in restaurants, it’s often paired with rice. Unfortunately, it has become increasingly rare to find at hawker centres and night markets in Singapore.

Chef Faiz laments this: "Ayam Percik, along with many other dishes we used to love, is getting overlooked.” Hence, to give it the recognition it deserves, he has reimagined Ayam Percik Merah into a simple recipe that can be served at any location or occasion.

Below is an easy Ayam Percik Merah recipe you can follow at home.

Ayam Percik Merah with Nasi Goreng Terasi

Part 1 – Ayam Percik Merah and Sauce

Ingredients

80g chicken thigh, cubed

50mL coconut milk

30mL water

50g cooking oil

3g ground peanuts, baked

2g turmeric powder

5g sugar

3g chicken powder

3g chilli paste

3g chilli powder

2g salt

3g shallot, peeled

2g garlic, peeled

15g fresh lemongrass

2g candlenut

Method

1. Blend the shallot, garlic, lemongrass, and candlenut to form a paste.
2. Heat a saucepan with oil. When the oil is hot, add the blended ingredients. Stir and cook for 5 minutes.
3. Add the chilli paste and ensure it is well-cooked.
4. Stir in the turmeric powder, chicken powder, chilli powder, salt, and sugar.
5. Add water and coconut milk. Bring to a boil and cook for 20 minutes.
6. Stir in the ground peanuts (baked) and cook for another 10 minutes. Adjust seasoning as needed, then set the sauce aside to cool.
7. Use the sauce to marinate the chicken thigh for at least 4 hours.
8. After marinating, grill the chicken until both sides are well-cooked.

Chef’s Tips

1. You can use either boneless or bone-in chicken (or other types of meat). For boneless chicken, leave the skin on to prevent the meat from drying out.
2. Pat the chicken dry with a paper towel before pouring on the marinade.
3. For a more intense Ayam Percik flavour, let the marinade sit overnight.

Chef Faiz is ready to serve Ayam Percik Merah and Nasi Goreng Terasi

Part 2 – Nasi Goreng Terasi

Nasi Goreng Terasi is fried rice with shrimp paste. Ayam Percik Merah pairs beautifully with this, though it can also be enjoyed with other types of fried rice.

Ingredients – Fried Rice

120g jasmine rice, cooked

20g garlic, peeled and finely chopped

60g shrimp paste, preferably Thai

20g cooking oil

3g salt

Ingredients - Garnish

1 lime cheek

3g long bean, julienned

3g ginger flower, julienned

1g red chilli padi, sliced

1g lime leaf, julienned

10g white cabbage, julienned

1g laksa leaves, julienned

50g egg pulp (for egg julienne)

50g cooking oil (for egg julienne)

Method

1. Heat a wok with oil, then add the garlic.
2. Stir in the cooked jasmine rice.
3. Add the shrimp paste and salt. Cook over high heat for 5 minutes.
4. Nasi Goreng Terasi is ready. Top with the garnish ingredients before serving.
5. To make the egg julienne, spread the egg pulp thinly and evenly in a pan. Cook for 2 minutes, roll the egg, and slice it into thin strips (0.5cm).

Chef’s Tips

1. Feel free to get creative and add other vegetables as garnish.
2. Use Thai shrimp paste if available.
3. You can use leftover rice, too.

Serving: 1

Enjoy your Ayam Percik Terasi! Bon appétit!