Challenge number 2 this week is Ayam Perick. To make this Malaysian dish we used the Worldfoods Coconut Chilli Marinade, made with coconut milk, sugar, chilli, salt, onion, pepper and turmeric. The spicy coconut marinade is used to coat the chicken before it is traditionally cooked over a charcoal fire. Ayam Perick translates as “chicken splash” because as the chicken is cooking over the fire, more marinade is spread over the chicken to strengthen the flavour. We obviously didn’t go for the open fire option,…

View Post