Percik

Percik is a traditional Malay dish consisting of grilled meat, most commonly chicken (ayam percik) or fish (ikan percik), coated with a rich coconut milk–based sauce. It is strongly associated with the East Coast of Peninsular Malaysia, particularly Kelantan and Terengganu, though variants are found in other regions and neighboring countries.

The name is thought to reflect the sizzling or splashing sound produced when fat and sauce hit the grill during cooking. The dish exemplifies coastal Malay flavors, using a spice paste and a coconut milk–rich sauce that layers onto the meat as it grills.

Preparation typically involves two elements. A spice paste is made from shallots, garlic, red chilies, lemongrass, fresh turmeric, coriander seeds, cumin, and salt. The meat is marinated in part of this paste and then grilled over charcoal. A separate coconut milk–based sauce, simmered with the same aromatics and often tempered with lime juice or tamarind for tang, is brushed onto the meat during grilling to form a glossy glaze. Some versions serve the sauce on the side rather than glazing.

Variations exist, with ayam percik being the most common and ikan percik using firm fish such as mackerel. Regional tweaks may adjust level of heat and sweetness, or incorporate additional ingredients. The dish is commonly served with rice, nasi minyak, or other accompaniments, and may be presented with cucumber and tomato to balance the richness. Percik remains a recognizable example of Kelantanese and Terengganu culinary traditions.