serves
4
prep
30 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
South Lombok: Coastlines And Community
episode • Beyond Bali With Lara Lee • travel • 49m
G
episode • Beyond Bali With Lara Lee • travel • 49m
G
Ingredients
- 500 g free-range chicken pieces
- 1 lime, juiced
- ½ tsp salt
- 25 g eschallots
- 20 g garlic cloves
- 5 g terasi (Indonesian shrimp paste), roasted
- 10 g candlenuts
- 20 g dried chillis, soaked
- 5 g bird’s eye chillis
- 5 g kencur (sand ginger) or regular ginger
- 100 ml cooking oil
- 1 makrut lime leaf
- 100 ml coconut milk
- 100 ml water
- 25 g palm sugar
- ¼ tsp ground white pepper
- Steamed rice, to serve
Instructions
- Season the chicken pieces with salt and lime juice. Heat a chargrill pan or barbecue over medium-high heat and grill the chicken until it is halfway cooked. Remove it from the grill, then tenderise the chicken using a pestle and set it aside.
- To make the spice paste, combine the eschallots, garlic, shrimp paste, candlenuts, dried and fresh chillies, and kencur (sand ginger or regular ginger) with a little water in the bowl of a food processor. Blitz to a smooth paste.
- Heat the oil in a large wok or frying pan and sauté the spice paste until fragrant. Add the lime leaf, coconut milk, water, and palm sugar. Stir continuously until the mixture comes to a boil. Season with a pinch of salt and the white pepper, to taste.
- Add the half-cooked chicken to the sauce. Simmer for about 10 minutes, allowing the flavours to penetrate the chicken. Once done, remove the chicken from the sauce.
- Grill or pan-fry the chicken until fully cooked, basting it with the sauce from the pan for extra flavour. Remove the chicken to a large serving plate. Serve the ayam taliwang with steamed rice on the side.
Note
This dish can be served with plecing kangung (water spinach) or beberuk (eggplant with chilli sauce).
Watch how to make this recipe on Episode 4 of Beyond Bali with Lara Lee, streaming free on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
South Lombok: Coastlines And Community
