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Taliwang Chicken ( Ayam Taliwang )

Here's one of the culinary icons of the island of Lombok Indonesia: Chicken Taliwang
It is said that this spicy chicken dish comes from the village of Karang Taliwang, Village North Chakra, District Cakranegara, Mataram, West Nusa Tenggara (NTB). Taste?? so delicious


1 free-range chicken ( weighing about 1kg ), washed
100 ml oil
1 lime or lemon, halve, use the juice

Spice for the paste:
12 large red chillies, de-seeded, chopped
3 -5 small red chillies / bird chillies ( if you like it hot)
10 shalllots, chopped
5 cloves garlic, chopped
2 tomatoes, chopped
4 cm kencur (lesser Galangale) or 1 tsp kencur powder/dried kencur (optional)
250 gr palm sugar
1/4 tsp roasted dried shrimp paste / terasi (optional)
2 tsp salt


-Cut chicken in half lengthwise along breastbone, leave the backbone uncut.
-Turn chicken over and 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 20 - 30 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 oven to 200°C for roasted one.
-Take the sauce from the stove. Add lime juice & mix well.
-Adjust the seasoning, if necessary add salt or sugar to taste.
-Coat the chicken with half amount of the paste.
-Put the chicken in a Pyrex Glass, roast the backside for 30 minutes.
-Turn the chicken around, rub the remaining paste on it & continue roasting for another 30 minutes.

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