THE BEST INDONESIAN FOOD - SPICY GRILLED CHICKEN ALA LOMBOK (AYAM TALIWANG)
INDONESIAN FOOD - SPICY
GRILLED CHICKEN ALA LOMBOK (AYAM TALIWANG)
Here it is, one of the culinary icons of
Lombok Island, West Nusa Tenggara Province: Ayam Taliwang. My husband's
favourite ever!! This spicy chicken dish was originated from Karang Taliwang,
Kelurahan Cakra Utara, Cakranegara District, Mataram, West Nusa Tenggara (NTB).
And what about the taste? It's HOT but DELICIOUS, especially for chilli fans
;-) But if you don't like it spicy, just take away the small chillies from the
list. Don't worry....It still taste best!!
Important Note : I should warn you that dried shrimp paste smells quite awful especially for Europeans, but the taste in finished dish (if required) is greatfully aromatic and essential to the authenticity of Indonesian cuisine. My suggestion, use it only little at first as I write in this recipe. It is less than in my Indonesian version.
Important Note : I should warn you that dried shrimp paste smells quite awful especially for Europeans, but the taste in finished dish (if required) is greatfully aromatic and essential to the authenticity of Indonesian cuisine. My suggestion, use it only little at first as I write in this recipe. It is less than in my Indonesian version.
Directions:
§
Cut chicken in half lengthwise along
breastbone, leave the backbone uncut.
§
Turn over the chicken and by using the
palm of your hand, press down on the center of the backbone until you hear a
crack and the chicken is flattened.
§
Put all ingredients for the paste in a
blender or food processor and blend until smooth.
§
(If necessery add a little bit oil to help
the blending process).
§
Heat 50 ml oil in a wok or largish
saucepan. (Don't add oil if already added in a blender).
§
Stir fry the paste & stirring all the
time until fragrant.
§
Adjust the heat into medium and continue
to simmer for about 10 - 20 minutes until the paste becomes thick & oily.
§
(Be careful with your hands when you fry
it, because the spice sauce bubbles).
§
Meanwhile prepare the charcoal for Grilled
Chicken, otherwise preheat the oven to 200°C.
§
Remove the saucepan from the heat. Add
lime juice & mix well.
§
Adjust the seasoning, if necessary add
salt or sugar to taste.
§
Coat the breast side of the chicken with
half amount of the paste.
§
Put the chicken in a Pyrex glass or
roasting pan then bake/roast the chicken for 30 minutes.
§
Turn the chicken over so the back side of
the chicken is now facing you. Rub the remaining paste on it & bake for
another 30 minutes.
§
Serve hot with rice and Pelecing Kangkung.
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