Ayam Percik Wrap with Refreshing Ulam Slaw
Preparation Time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients
For the ayam percik
- Boneless chicken thighs, 4 pieces (visible fat removed)
- Medium red onion, 1
- Garlic, 8 cloves
- Lemongrass, 2 (white part only)
- Ginger, 1 inch
- Fresh red chillies, 2
- Candlenuts, 2
- Reduced fat coconut milk, 2 tablespoons
- Brown sugar, 1 teaspoon
- Lower-sodium salt*, 1 teaspoon
- Lime juice, 1 teaspoon
For the ulam slaw
- Wing beans, 10 pieces (sliced thinly)
- Medium sized carrot, 1 (julienned)
- Cucumber, 1 (julienned)
- Lime juice, 1 teaspoon
For the wrap
- Frozen wholemeal chapati, 4 pieces (cooked)
Method
- Step 1: Place red onion, garlic, lemongrass, ginger, chillies, candlenuts, sugar, lower-sodium salt and lime juice into a blender and blend into a smooth paste.
- Step 2: Add in reduced fat coconut milk, then blend again.
- Step 3: Pour the paste into a bowl along with the chicken, then place in fridge to marinade for at least 1 hour.
- Step 4: When ready to cook, preheat oven or air fryer to 200 degrees Celsius.
- Step 5: Place chicken onto a baking tray and grill in the oven or air fryer for 20 to 25 minutes, until chicken is crispy and golden brown.
- Step 6: Prepare the ulam slaw by combining all the ingredients together and mixing them well.
- Step 7: To serve, cut the chicken into strips. Place the cooked wholemeal chapati onto a plate, then layer with the ulam slaw and top with the cooked chicken.
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CONTRIBUTED BY
Health Promotion Board
