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AYAM BAKAR TALIWANG
Lombok
style barbecued spring chicken with chili, peanut and shrimp paste “sambal” served
with steamed rice and spicy water spinach
Ingredients:
2 ea
Spring chicken, cut into four pieces
2 stalks
Lemon grass, bruised
4
sheets Lime leaf, shredded
150
g peanut, fried
Salt
& pepper to taste
2
tbsp vegetable oil for sauteing
Marination, pasted:
100 g
large red chili
5 g hot
chili
15 g
garlic
50 g
shallot
30 g
ginger
10 g
wild ginger
5 g
coriander ground
75 g
palm sugar
15 g
shrimp paste, roasted
100
cc coconut milk
Salt
& pepper to taste
How to make marination:
Sautee
the spices with vegetable oil until aromatic. Remove from the fire, blend with
peanut & shrimp paste. Reheat and simmer for 20 minutes then add coconut
milk and palm sugar, stir slowly until become nice mixture. Check seasoning.
Method:
Marinated
spring chicken with spices paste, lemon grass, lime leaf, salt & pepper
overnight.
Grill
chicken over charcoal and brush occasionally with the spices.
Cook until done.
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optional
Tuesday, 21 February 2017
GRILLED CHICKEN TALIWANG STYLE ayam bakar Taliwang
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