Ayam taliwang

Ayam taliwang is a spicy grilled chicken dish from Lombok, Indonesia. Marinated in a blend of chilli, garlic and shrimp paste, it's known for it's fiery, smoky flavours, and is often served with rice and plecing kangkung (water spinach). This recipe comes from Surya Hadi Kasuma.

Credit: Beyond Bali with Lara Lee

• serves

  4

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Easy

Stream free On Demand

Beyond Bali With Lara Lee

series • 

travel

G

series • 

travel

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

Beyond Bali With Lara Lee

series • 

travel

G

series • 

travel

G