Ayam Taliwang (Taliwang Style Chicken)

Posted by I Love To Eat and Cook on

 

This is one of my ultimate favorite chicken dish! This ayam taliwang is from Lombok (Nusa Tenggara Barat), the pretty island next to Bali. This dish reminds me to one of my great childhood memory when me and my family went to Lombok and cruising by boat to Gili Trawangan (when it was still quite and not that popular among the tourists). We went to this family restaurant and they served this amaaazinggggg dishes and since then I’m a big fan of this dish. 

It is almost impossible to find this dish here in Canberra, or even in Melbourne when I used to live there. So the only way to satisfied my craving is to cook it my self! Here is my take on ayam taliwang 🙂 

INGREDIENTS:

  • 1 whole Chicken (I prefer free range)
  • 1 3/4 teaspoon of lime juice
  • 200 ml Coconut Milk

Spices Blended:

  • 5 piece Big Red Chilies
  • 4 piece Bird Eye Chilies
  • 10 clove Shallots
  • 5 clove Garlic
  • 2 piece Tomatoes
  • 1 teaspoon of good quality shrimp paste
  • 5 cm lesser galangal (KENCUR) – I could not find the fresh one in Canberra, therefore I used the powder version. This can be found in the Indonesian Groceries Shops
  • 3 teaspoon of palm sugar
  • 1 tablespoon of salt
  • 7 tablespoon of cooking oil

 

STEPS:

  1. Clean the chicken and cut into 8 pieces. Pour the lime juice all over the chicken and sprinkle some salt. Put aside in the fridge while we are preparing the spices.
  2. Mixed all the spices together in the food processor until finely blended.
  3. Heat the oil up in the pan and fry the spices until it is aromatic. Once the oil is separating from the spices, pour the chicken into the pan and turn the heat to low.
  4. After cooking for about 20 Minutes, pour the coconut milk and make sure to stir it evenly every 5 minutes to prevent the spices sticking to the pan.
  5. The chicken should be cooked after 50 minutes in total (depending on the size of the chicken that you use). Do not forget to do the final tasting and seasoning. Use the rest of the sauce to baste the chicken when you grill it.
  6. Once the chicken is cooked, heat up your grilling pan or grill oven and put the chicken in there for roughly 2 minutes on each side to get that charcoal texture and aroma. Remember the chicken is already cooked in the pan, so do not put it too long, you do  not want it to be overcooked and dry.
  7. This dish is best served with warm rice, plecing kangkung (recipe is coming). Enjoy!

 

 

 

 

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