Grilled chicken in coconut sauce
Along the roads into Kota Bharu, and at every Kelantan Ramadan bazaar, chicken legs flattened between bamboo sticks sizzle over long charcoal troughs while the cook splashes them again and again with a red-gold coconut sauce. 'Percik' means splashed, and that basting builds a sticky, slightly charred, sweet-spicy crust over juicy meat. At home a hot grill, barbecue or griddle pan does it. Chef's tip: basting from the start burns the coconut sauce black before the chicken is cooked; grill until almost done, then baste in the last 10 minutes.
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