Ayam Percik Wraps
- 8 Mission Supersoft 6-Grain Wraps
- 1 tbsp Emborg Cook & Bake
- 200 ml Emborg Perfect Pasta
- 200 gm Emborg Cheddar Topping
- 600 gm Chicken Breast, grilled & sliced
- ½ tsp Shrimp Paste
- 2 tbsp Chilli Paste
- ½ Tamarind Slice
- 1 tsp Brown Sugar
- 16 Wild Pepper Leaves (daun kaduk)
- 100 ml Water
- Salt, to taste
- 6 Garlic Cloves
- 1 Onion
- 1 inch Galangal
- 2 stalks Lemongrass
To make the percik sauce, heat Emborg Cook & Bake in a pan over low heat and fry the blended ingredients until fragrant. Add in tamarind slice, Emborg Perfect Pasta and water, and stirring well.
Then add in chilli paste, shrimp paste, brown sugar and season with salt. Simmer for 15 minutes stirring occasionally until sauce is reduced.
Once cooked, transfer into a bowl and add in the grilled chicken slices to coat.
Heat Mission Supersoft 6-Grain Wraps according to instructions on pack.
Arrange 2 wild pepper leaves down the centre of a wrap followed by some percik chicken slices and a sprinkle of Emborg Cheddar Topping. Roll the wrap with edges tucked in and continue with the remaining wraps.
Toast the rolled wraps for a few minutes on both sides to melt the cheese inside.
Ready to serve.