WorldFoods Taste Team Challenge Malaysia

This weeks stop on the exciting taste team challenge for WorldFoods Fusion of Flavours is Malaysia.

I have not to my knowlege eaten Malaysian cuisine at all, WorldFoods have been sharing info on the facebook page.

Luckily one of my team colleagues Jenny is Malaysian and shared a little with me on Facebook. Jenny told me 'Nasi Lemak is huge in Malaysia, it's essentially steamed rice in a coconut milk, screwpine leaves mix and served with a sambal (typically anchovies in a spicy chili paste) and on the sides are the usual cucumber and perhaps some boiled eggs.' She went on to say noodles dishes are varied and plentiful and her favourite dish is Malaysian butter prawns - prawns cooked in curry leaves, bird's eye chili peppers, butter and a unique egg yolk concoction.

Making you hungry yet, it did me?

In the hamper of goodies WorldFoods sent was a bottle of Malaysian Chilli Coconut Marinade and this is what I am using to make my dish, Ayam Percik

To make Ayam Percik the spicy coconut marinade is used to coat the chicken before and during cooking over a (traditional) charcoal fire (in the UK it will be the grill) Ayam Percik literally translates as "chicken splash" - this is because as the chicken is cooking over the fire, more marinade is spread over the chicken to strengthen the flavour.

I used what was in and so it was chicken drumsticks, what appealed as much as the imagined tatse was again how the WorldFoods sauce made a meal that is simple to prepare and cook.

It was literally pour on the world foods sauce and leave to marinate overnight.

Then bbq or grill for required time.

I served with a green salad and potato wedges, the sauce is lovely really rich in spice a lovely chilli heat and then the soothing coconut to complement.

No too hot for my tastebuds I  like food spicy hot. Just look at it its sticky tender and finger licking good!

Serves 4-6

1 bottle WORLDFOODS MALAYSIAN CHILLI COCONUT MARINADE

6 chicken pieces

1 tablespoon cooking oil

2 tablespoon deep-fried shallots, finely chopped (optional)

1. Marinate chicken with WORLDFOODS MALAYSIAN CHILLI COCONUT MARINADE for at least 30 minutes.

2. Preheat grill or BBQ.

3. Cook meat on medium heat, turning occasionally until done and slightly charred, about 20-30 minutes depending on size. Optionally, spread on some more marinade.

4. Serve hot with white rice or bread.

"Use less of the sauce, add in some coconut milk or yoghurt to make it less intense. Taste the sauce before you marinade the chicken to make sure it is at the level of spiciness that you want."

If you're vegetarian or you don't want to use chicken, feel free to use it to marinate something else!

You can follow Worldfoods Fusion Taste Team on Twitter @fusiontasteteam and don't forget to check out the Wordfoods Facebook Page. You will see lots of other bloggers trying out the same dish in different ways. Its really fascinating to see the different takes on a theme.

Alternatively  you might like to try stir-fried beef with chili coconut sauce:

Ingredients:

350g steak, cut against the grain into 1/4-inch-thick slices

2 cloves garlic, minced

1/2 medium onion, thinly sliced

1 red bell pepper , thinly sliced

100g cucumber, cut into chunks

2 tablespoon sesame oil

2 tablespoon of soya sauce

1 bottle WORLDFOODS Malaysian Chili Coconut Dipping Sauce/Stir-fry sauce

Preparation:

1. Heat sesame oil in a wok over high heat. Add the beef in one layer and allow it to sear on one side for 1 minute.

2. Stir-fry for another 2 minutes, until the outside is no longer red but the beef is not yet cooked through. Remove from the wok and set aside.

3. In the same wok, add the garlic, onions,cucumbers and peppers and stir-fry until aromatic, about 1 to 2 minutes. Return the beef to the wok.

4. Add WORLDFOODS Malaysian Chili Coconut Dipping Sauce/Stir-fry sauce and soya sauce,stir well to coat.

6. Transfer to a large plate and serve hot