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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":510,"pronunciation":535,"substitutions":536,"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":477,"prepMinutes":555,"cookMinutes":556,"restMinutes":434,"difficulty":557,"course":558,"diet":560,"mainIngredients":564,"images":565,"keywords":575,"publishedAt":583,"updatedAt":583,"authorSlug":584,"summary":585,"localeSlug":549,"alternates":586},[394,397,400,403,406],{"answer":395,"question":396},"Coconut milk and palm sugar both caramelise well below the temperature needed to cook a bone-in bird through. The fix is two-zone heat: bank the coals to one side, cook the chicken on the indirect side with the lid down or a foil tent, and only move it over direct heat in the final minutes to set the last coats of gravy.","Why does my chicken burn before it cooks through?",{"answer":398,"question":399},"Yes. Roast the butterflied chicken at 200°C for about 40 minutes, basting every 10, then finish under a hot grill for 5–8 minutes to blister the surface. You lose the charcoal smoke, which is a real loss, but the layered gravy crust — the defining feature — comes out almost identical.","Can I make ayam percik without a barbecue?",{"answer":401,"question":402},"Satay is small pieces of marinated meat threaded on skewers, grilled fast, and dipped in a separate peanut sauce served on the side. Ayam percik is a whole bird or large pieces cooked slowly while its coconut-rempah gravy is repeatedly brushed on, so the sauce becomes part of the crust rather than an accompaniment.","What is the difference between ayam percik and satay?",{"answer":404,"question":405},"Medium at most. The dried chiles used in Malay rempah give colour and a rounded warmth rather than sharp heat, and the coconut milk and palm sugar soften them further. Deseed the chiles for a mild version, or add two fresh bird's eye chiles to the blender if you want the gravy to actually bite.","How spicy should the gravy be?",{"answer":407,"question":408},"Only if you keep it separate. Set aside a third of the reduced gravy before you start basting and never let the brush that touched raw chicken go near it. The portion used for basting has been in contact with raw meat throughout; if you want to serve that too, boil it hard for at least 3 minutes first.","Can I use the basting gravy as a sauce?",[410,411,412,413,414,415],"Butterfly the chicken and press it flat. An unopened bird cooks unevenly and gives the gravy nowhere to sit.","Reduce the gravy until it coats the back of a spoon before you start basting. Thin gravy runs straight off the skin and into the coals.","Bank the coals to one side and cook the chicken on the cooler half, moving it over the heat only for the final minutes of each side.","Baste every 5–7 minutes, and always onto skin that looks dry. Layering wet gravy onto wet gravy gives you one thick soggy coat instead of several thin sticky ones.","Keep back a third of the gravy in the pan, untouched by the raw-chicken brush, to serve as sauce at the table.","Bruise a small bundle of lemongrass stalks and use it as the basting brush if you have the stalks to spare — it perfumes each coat as it goes on.","🍗","Ayam percik is grilled chicken with a sauce that never leaves the meat. A thick rempah of shallots, lemongrass, galangal, chile and turmeric is loosened with coconut milk into a gravy, and the chicken is cooked slowly over coals while that gravy is brushed on again and again — percik means to splash or spray. Each coat dries and caramelises before the next goes on, so by the end the skin carries several millimetres of sticky, faintly burnt, sweet-savoury crust while the meat underneath stays juicy. Any leftover gravy is spooned over at the table. It is Kelantanese Ramadan-bazaar food, and it smells like it from three streets away.","The east coast states of Kelantan and Terengganu cook differently from the rest of peninsular Malaysia — sweeter, heavier on coconut, closer in accent to southern Thailand than to Kuala Lumpur — and ayam percik is one of the clearest expressions of that. It belongs to the same family as the region's nasi kerabu, the blue rice salad dish it is most often served alongside, and to a broader Malay tradition of cooking meat over coals with a wet spice paste rather than a dry rub.\n\nIt is above all bazaar food. During Ramadan, the pasar juadah — the afternoon markets that spring up in every Malaysian town before the breaking of the fast — line up whole butterflied chickens on long grills, each one stained yellow-orange, with a cook working down the row with a brush or a bundle of lemongrass stalks used as a basting whisk. The lemongrass brush is not decorative; it splits at the end into a natural mop and perfumes the gravy as it goes on. The chickens are turned constantly, and a good stall gets through several hundred before sunset.\n\nThere are two schools of percik. The white version, ayam percik putih, uses little or no chile and reads as creamy and mild. The red one, closer to what most people picture, is built on soaked dried chiles and turmeric, and is what this recipe follows. Neither is a modern invention and neither is more correct. What both require is patience: percik cooked fast over high heat gives you a black exterior and raw thighs, since the sugars in the coconut milk and palm sugar burn long before the bone-in chicken is done. Cooks who know the dish keep the coals low and off to one side, and treat the last few bastings as the only moment for real colour.","Cooked percik keeps 3 days refrigerated, and the crust stays surprisingly good — reheat it uncovered in a hot oven for 10 minutes rather than microwaving, which softens everything. The gravy keeps 4 days separately and freezes for 2 months; make a double batch and freeze half, since the rempah is the only laborious part. Raw chicken can sit in a thin coat of the gravy overnight as a marinade, which improves it, but do not marinate longer than 24 hours or the salt and acid start to cure the surface.",[421,422,423,424],"Two-zone cooking, so the sugary gravy caramelises without carbonising while the chicken cooks through to the bone.","The gravy is thickened and reduced before basting begins, which is why it clings in layers instead of dripping into the fire.","Includes a reliable oven-and-grill method for cooks without charcoal, with the trade-off stated honestly.","Butterflying instructions for a whole bird, plus timings for thighs if you would rather not deal with one.",[426,427,428,429],"Blender or stone mortar","Charcoal grill or oven with a grill setting","Basting brush","Wide saucepan",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},42,16,3,10,780,46,620,[439],"Nasi kerabu or plain steamed rice, with sliced cucumber and extra gravy spooned over.",[441,444,447],{"name":442,"description":443},"Ayam percik putih","The mild white version: no dried chiles, more coconut milk and a little more galangal, giving a pale, creamy crust rather than a red one.",{"name":445,"description":446},"Ikan percik","The same gravy brushed onto a whole grilled fish — snapper or mackerel — which takes about a third of the time and suits the coastal origin of the dish.",{"name":448,"description":449},"Percik wings","Chicken wings cooked the same way for a party: they take about 20 minutes and pick up proportionally more crust than a whole bird.",[451,457,461,466,469,473,476,479,482,486,488,494,498,501,504,506],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1.5,"chicken","whole chicken, butterflied and slashed to the bone","kg","For the chicken",{"qty":458,"name":459,"unit":460,"group":456},1,"fine salt, for rubbing","tsp",{"qty":462,"name":463,"unit":464,"group":465},12,"dried red chiles, deseeded and soaked in hot water 20 minutes","piece","For the rempah",{"qty":467,"name":468,"unit":464,"group":465},8,"shallots, peeled",{"qty":470,"ref":471,"name":471,"unit":472,"group":465},5,"garlic","clove",{"qty":433,"ref":474,"name":475,"unit":464,"group":465},"lemongrass","lemongrass stalks, tender lower third, sliced",{"qty":477,"name":478,"unit":464,"group":465},4,"slices of fresh galangal, thumb-sized",{"qty":433,"ref":480,"name":481,"unit":464,"group":465},"ginger","slices of fresh ginger, thumb-sized",{"qty":483,"ref":484,"name":485,"unit":460,"group":465},2,"turmeric","ground turmeric, or 1 tbsp grated fresh",{"qty":470,"name":487,"unit":464,"group":465},"candlenuts, or macadamia nuts",{"qty":489,"ref":490,"name":491,"unit":492,"group":493},400,"coconut-milk","full-fat coconut milk","ml","For the gravy",{"qty":458,"ref":495,"name":496,"unit":497,"group":493},"tamarind","tamarind pulp, soaked in 80 ml water and strained","tbsp",{"qty":483,"ref":499,"name":500,"unit":497,"group":493},"brown-sugar","gula melaka or dark brown sugar",{"qty":433,"ref":502,"name":503,"unit":464,"group":493},"kaffir-lime-leaves","makrut lime leaves",{"qty":433,"name":505,"unit":497,"group":493,"noScale":8},"neutral oil",{"qty":507,"name":508,"unit":509,"group":493},null,"salt","to taste",[511,515,519,524,528,532],{"tip":512,"text":513,"title":514},"The slashes are not cosmetic — they let heat and gravy reach the thick parts so the bird finishes evenly.","Cut down either side of the backbone with heavy scissors and open the chicken out flat, pressing hard on the breastbone until it cracks. Slash the thighs and breast to the bone in two or three places each and rub all over with the salt.","Prepare the bird",{"text":516,"title":517,"timerSeconds":518},"Blend the drained chiles, shallots, garlic, lemongrass, galangal, ginger, turmeric and candlenuts to a smooth paste with a splash of water. Fry it in the oil over medium heat for 12–15 minutes, stirring, until it darkens and oil beads out at the edges.","Blend and fry the rempah",900,{"tip":520,"text":521,"title":522,"timerSeconds":523},"Do not let it boil hard — the coconut milk will split and the gravy will look grainy on the skin.","Pour in the coconut milk, tamarind water, sugar and lime leaves. Simmer gently for 15–20 minutes until the gravy thickens enough to coat the back of a spoon and leaves a clean line when you draw a finger through it. Season with salt and set a third of it aside in a separate bowl for the table.","Build and reduce the gravy",1200,{"text":525,"title":526,"timerSeconds":527},"Bank the coals to one side of the grill, or heat an oven to 200°C. Brush the chicken all over with a thin coat of gravy and cook it skin side up on the cool side of the grill, lid down, for 25 minutes.","Start over indirect heat",1500,{"tip":529,"text":530,"title":531},"Six or seven thin coats build the crust. Two thick ones just slide off into the fire.","Every 5–7 minutes, turn the bird and brush on another thin coat, always onto skin that has gone matt and dry. Keep doing this for a further 20–25 minutes, until the thickest part of the thigh reads 75°C and the juices run clear.","Baste in layers",{"text":533,"title":534},"Move the chicken over the hot coals for the last 3–4 minutes a side, watching constantly, until the gravy blackens in patches and the edges of the slashes crisp. Rest it 10 minutes on a board, then cut into pieces and serve with the reserved gravy spooned over.","Char and rest","AH-yam PER-cheek",[537,541,545],{"note":538,"swap":539,"original":540},"Thighs are far more forgiving and cook in about 30 minutes. Boneless thighs work too but lose the deep basting time that builds the crust, so add extra coats early.","8 bone-in, skin-on chicken thighs","Whole butterflied chicken",{"note":542,"swap":543,"original":544},"The lime zest stands in for galangal's piney sharpness, which plain ginger does not have. It is a workaround, not an equivalent.","Frozen galangal, or an extra thumb of ginger plus a strip of lime zest","Fresh galangal",{"note":546,"swap":547,"original":548},"Candlenuts thicken the rempah and add a waxy richness. Macadamias are the closest match. Do not eat any of these raw in quantity — candlenuts in particular are only edible cooked.","Macadamia nuts, or raw cashews","Candlenuts","ayam-percik","Ayam Percik (Kelantan Grilled Chicken in Coconut Gravy)","Ayam Percik","Ayam percik","malaysia","Kelantan",30,55,"medium",[559],"main",[561,562,563],"dairy-free","gluten-free","halal-friendly",[453,490,474,484,495],[566,569,571,573],{"alt":567,"src":568},"Butterflied grilled chicken lacquered in orange coconut spice gravy with charred edges on a wooden board","\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero.jpg",{"alt":567,"src":570},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-16x9.jpg",{"alt":567,"src":572},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-4x3.jpg",{"alt":567,"src":574},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-1x1.jpg",[576,577,578,579,580,581,582],"ayam percik","kelantan","grilled chicken","coconut gravy","rempah","malay food","ramadan bazaar","2026-08-20","dishroute-kitchen","East-coast grilled chicken basted over and over with a thick lemongrass-coconut rempah so the gravy dries onto the skin in sweet, charred, spice-crusted layers.",{"en":587},"\u002Frecipe\u002Fayam-percik",{"items":589,"total":434,"page":458,"limit":870,"hasMore":871},[590,624,656,666,698,726,755,783,812,843],{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"countrySlug":553,"region":595,"baseServings":467,"prepMinutes":596,"cookMinutes":597,"restMinutes":598,"difficulty":599,"course":600,"diet":602,"mainIngredients":603,"images":608,"keywords":618,"publishedAt":583,"updatedAt":583,"authorSlug":584},"malaysian-acar","Acar Awak (Nyonya Spiced Pickled Vegetables)","Acar Awak","Acar awak","Penang",50,25,720,"easy",[601],"side",[561,562,563],[604,605,606,607,484],"cucumber","carrot","cabbage","peanuts",[609,612,614,616],{"alt":610,"src":611},"Bowl of yellow spiced pickled vegetables — carrot, cucumber and cabbage batons — dusted with ground peanuts and sesame","\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-4x3.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-1x1.jpg",[619,620,621,622,623,484,607],"acar","nyonya","peranakan","pickled vegetables","malaysian side dish",{"slug":625,"title":626,"shortTitle":627,"nativeName":628,"countrySlug":553,"region":595,"baseServings":477,"prepMinutes":629,"cookMinutes":596,"difficulty":630,"course":631,"diet":633,"mainIngredients":635,"images":640,"keywords":650,"publishedAt":583,"updatedAt":583,"authorSlug":584},"malaysian-laksa","Asam Laksa (Penang Sour Fish Noodle Soup)","Asam Laksa","Asam laksa",35,"hard",[632,559],"soup",[634,561,562],"pescatarian",[636,637,495,638,639],"mackerel","rice-noodles","pineapple","shrimp-paste",[641,644,646,648],{"alt":642,"src":643},"Bowl of sour tamarind fish laksa with thick rice noodles, shredded pineapple, cucumber, red onion and mint","\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-1x1.jpg",[651,652,653,495,654,621,655],"asam laksa","penang","sour fish soup","rice noodles","malaysian soup",{"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":477,"prepMinutes":555,"cookMinutes":556,"restMinutes":434,"difficulty":557,"course":657,"diet":658,"mainIngredients":659,"images":660,"keywords":665,"publishedAt":583,"updatedAt":583,"authorSlug":584},[559],[561,562,563],[453,490,474,484,495],[661,662,663,664],{"alt":567,"src":568},{"alt":567,"src":570},{"alt":567,"src":572},{"alt":567,"src":574},[576,577,578,579,580,581,582],{"slug":667,"title":668,"shortTitle":669,"nativeName":669,"romanized":670,"countrySlug":553,"region":595,"baseServings":477,"prepMinutes":597,"cookMinutes":671,"restMinutes":555,"difficulty":599,"course":672,"diet":675,"mainIngredients":679,"images":681,"keywords":691,"publishedAt":583,"updatedAt":583,"authorSlug":584},"penang-cendol","Cendol (Penang Shaved Ice with Pandan Noodles)","Cendol","Chendul",20,[673,674],"dessert","street-food",[676,677,562,561,678],"vegan","vegetarian","nut-free",[490,680],"tapioca-starch",[682,685,687,689],{"alt":683,"src":684},"Glass of Penang cendol with green pandan strands, shaved ice, coconut milk and dark palm sugar syrup running through it","\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-1x1.jpg",[692,693,694,695,696,652,697],"cendol","chendul","gula melaka","pandan","shaved ice dessert","coconut milk",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"romanized":703,"countrySlug":553,"region":595,"baseServings":483,"prepMinutes":597,"cookMinutes":434,"difficulty":557,"course":704,"diet":705,"mainIngredients":706,"images":710,"keywords":720,"publishedAt":583,"updatedAt":583,"authorSlug":584},"penang-char-kway-teow","Char Kway Teow (Penang Wok-Fried Flat Noodles)","Char Kway Teow","炒粿條","Char kway teow",[559,674],[561],[637,707,708,709,471],"shrimp","eggs","bean-sprouts",[711,714,716,718],{"alt":712,"src":713},"Plate of charred flat rice noodles with prawns, egg, bean sprouts and garlic chives fresh from the wok","\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-1x1.jpg",[721,652,722,654,723,724,725],"char kway teow","wok hei","hawker food","malaysian chinese","stir-fry",{"slug":727,"title":728,"shortTitle":729,"nativeName":730,"countrySlug":553,"baseServings":433,"prepMinutes":731,"cookMinutes":671,"difficulty":599,"course":732,"diet":733,"mainIngredients":734,"images":738,"keywords":748,"publishedAt":583,"updatedAt":583,"authorSlug":584},"mee-goreng-mamak","Mee Goreng Mamak (Indian-Muslim Fried Noodles)","Mee Goreng Mamak","Mee goreng mamak",15,[559,674],[677,561,563],[735,736,737,708,709],"egg-noodles","tofu","potato",[739,742,744,746],{"alt":740,"src":741},"Plate of orange fried yellow noodles with tofu puffs, potato cubes, egg and bean sprouts, lime wedge on the side","\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero-4x3.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero-1x1.jpg",[749,750,751,752,753,754,677],"mee goreng","mamak","fried noodles","malaysian street food","tofu puffs","yellow noodles",{"slug":756,"title":757,"shortTitle":758,"nativeName":759,"countrySlug":553,"baseServings":477,"prepMinutes":597,"cookMinutes":760,"restMinutes":434,"difficulty":557,"course":761,"diet":763,"mainIngredients":764,"images":767,"keywords":777,"publishedAt":583,"updatedAt":583,"authorSlug":584},"nasi-lemak","Nasi Lemak (Malaysian Coconut Rice with Sambal)","Nasi Lemak","Nasi lemak",45,[559,762],"breakfast",[561,563],[765,490,766,607,708],"rice","anchovies",[768,771,773,775],{"alt":769,"src":770},"Mound of coconut rice on a banana leaf with dark red sambal, crisp anchovies, peanuts, cucumber slices and half a boiled egg","\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero-1x1.jpg",[778,779,780,781,782,695,723],"nasi lemak","coconut rice","sambal","malaysian breakfast","ikan bilis",{"slug":784,"title":785,"shortTitle":786,"nativeName":787,"countrySlug":553,"region":788,"baseServings":789,"prepMinutes":629,"cookMinutes":790,"difficulty":630,"course":791,"diet":792,"mainIngredients":793,"images":796,"keywords":806,"publishedAt":583,"updatedAt":583,"authorSlug":584},"malaysian-rendang","Rendang Daging (Malaysian Dry 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