Percik Chicken Set
1 hour
1 Serving
Percik chicken is grilled or roasted chicken marinated in flavorful local spices and serving with creamy sauce. It is a complete yet delicious sports menu for those who are craving a special meal to recharge the energy.
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- Rice
Brown rice 50g - Percik Chicken
- Mushroom Soup
- Salad
- Dairy Product
1 cup (130g) Plain yoghurt - Fruit
1pc (116g) Mandarin orange
Nutrition Value in 1 Serving
Calories
562 kcal
Carbohydrate
60.8 g
Fat
19.7 g
Protein
35.3 g
- Rice
Brown rice 80g - Percik Chicken
- Mushroom Soup
- Salad
- Dairy Product
1 cup (130g) Plain yoghurt - Fruit
1pc (116g) Mandarin orange
Nutrition Value in 1 Serving
Calories
673.2 kcal
Carbohydrate
69.2 g
Fat
23.8 g
Protein
45.5 g
- Rice
Brown rice 150g - Percik Chicken
- Mushroom Soup
- Salad
- Dairy Product
1 cup (130g) Plain yoghurt - Fruit
1pc (116g) Mandarin orange
Nutrition Value in 1 Serving
Calories
756.4 kcal
Carbohydrate
86.6 g
Fat
24.4 g
Protein
47.6 g
Percik Chicken
Ingredients A:
| 100g | Chicken breast, slashed |
| 1/4 cup | Coconut milk |
| 1/2 cup | Low-fat milk |
| 2 tsp | Chili paste |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Tamarind juice |
| 1/4 tsp | Sugar |
| To taste | Salt |
Ingredients B: blended
| 1 | Shallot |
| 2 inches | Lemongrass |
| 2 cloves | Garlic |
| 1 cm | Ginger |
- Stir blended ingredients, coconut milk, low-fat milk and chili paste on medium heat.
- When gravy boils, add all the seasoning ingredients and chicken.
- Cook until chicken is half cooked.
- Transfer chicken onto baking tray lined with baking paper.
- Spoon gravy on top. Roast at 190°C until golden brown.
- Cook remaining gravy until slightly thick. Pour gravy on chicken and serve.
Mushroom Soup
| 250 ml | Water |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/2 tsp | Minced garlic |
| 2 tbsp | Diced carrot |
| 2 pcs | Button mushroom, quartered |
| Some | Sliced spring onion |
- Boil water, TUMIX®, garlic and carrot.
- When carrot is tender, add mushroom. Cook 2 minutes more.
- Garnish with spring onion and serve hot.
Salad
| 30 g | Cabbage leaves |
| 2 pcs / 30 g | Long beans |
| 2 stalks | Kesum leaves |
| 1/2 pc | Torch ginger (bunga kantan) |
| 1/4 tsp | RASA SIFU® All In One Seasoning |
- Finely cut all vegetables.
- Mix with RASA SIFU® and serve.
Percik Chicken
Ingredients A:
| 150g | Chicken breast, slashed |
| 1/4 cup | Coconut milk |
| 1/2 cup | Low-fat milk |
| 2 tsp | Chili paste |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Tamarind juice |
| 1/4 tsp | Sugar |
| To taste | Salt |
Ingredients B: blended
| 1 | Shallot |
| 2 inches | Lemongrass |
| 2 cloves | Garlic |
| 1 cm | Ginger |
- Stir blended ingredients, coconut milk, low-fat milk and chili paste on medium heat.
- When gravy boils, add all the seasoning ingredients and chicken.
- Cook until chicken is half cooked.
- Transfer chicken onto baking tray lined with baking paper.
- Spoon gravy on top. Roast at 190°C until golden brown.
- Cook remaining gravy until slightly thick. Pour gravy on chicken and serve.
Mushroom Soup
| 250 ml | Water |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/2 tsp | Minced garlic |
| 2 tbsp | Diced carrot |
| 2 pcs | Button mushroom, quartered |
| Some | Sliced spring onion |
- Boil water, TUMIX®, garlic and carrot.
- When carrot is tender, add mushroom. Cook 2 minutes more.
- Garnish with spring onion and serve hot.
Salad
| 30 g | Cabbage leaves |
| 2 pcs / 30 g | Long beans |
| 2 stalks | Kesum leaves |
| 1/2 pc | Torch ginger (bunga kantan) |
| 1/4 tsp | RASA SIFU® All In One Seasoning |
- Finely cut all vegetables.
- Mix with RASA SIFU® and serve.
Percik Chicken
Ingredients A:
| 150g | Chicken breast, slashed |
| 1/4 cup | Coconut milk |
| 1/2 cup | Low-fat milk |
| 2 tsp | Chili paste |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Tamarind juice |
| 1/4 tsp | Sugar |
| To taste | Salt |
Ingredients B: blended
| 1 | Shallot |
| 2 inches | Lemongrass |
| 2 cloves | Garlic |
| 1 cm | Ginger |
- Stir blended ingredients, coconut milk, low-fat milk and chili paste on medium heat.
- When gravy boils, add all the seasoning ingredients and chicken.
- Cook until chicken is half cooked.
- Transfer chicken onto baking tray lined with baking paper.
- Spoon gravy on top. Roast at 190°C until golden brown.
- Cook remaining gravy until slightly thick. Pour gravy on chicken and serve.
Mushroom Soup
| 250 ml | Water |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/2 tsp | Minced garlic |
| 2 tbsp | Diced carrot |
| 2 pcs | Button mushroom, quartered |
| Some | Sliced spring onion |
- Boil water, TUMIX®, garlic and carrot.
- When carrot is tender, add mushroom. Cook 2 minutes more.
- Garnish with spring onion and serve hot.
Salad
| 30 g | Cabbage leaves |
| 2 pcs / 30 g | Long beans |
| 2 stalks | Kesum leaves |
| 1/2 pc | Torch ginger (bunga kantan) |
| 1/4 tsp | RASA SIFU® All In One Seasoning |
- Finely cut all vegetables.
- Mix with RASA SIFU® and serve.
Rasa Sifu® Recipes
TUMIX® Chicken Stock Recipes
TUMIX® Anchovy Stock Recipes
