Things to know about Ayam Taliwang Recipe
The Taliwang roast chicken originated from the Taliwang village, located in the West Nusa Tenggara region. This dish used a young free-range chicken, roasted with a mix of spices. The combination of the tender and juicy chicken and the fragrant and flavorful blend of spices is something you don’t see often in a dish.
This dish is invented during a warring period on the lesser Sunda Island in the past. The Taliwang people are tasked to be the peacemaker between the Karangasem Kingdom and the Selaparang Kingdom. This dish is created by the Taliwang chefs using a spice blend that is well suited to the citizens of both kingdoms. Their effort proved to be successful, as the two kingdoms at war agreed to sign a peace deal. So, this is the dish that singlehandedly brought peace to the two kingdoms at war. Next time you argue with someone, try cooking this dish for them. It’s guaranteed to bring peace to you.
Mouthwatering Indonesian Traditional Taliwang Grilled Chicken. Authentic Recipe of Ayam Taliwang.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 whole Chicken Free-range
- 1 pc Key Lime – West Indian Lime – Bartender's Lime – Omani Lime – Mexican Lime
- 1500 ml (50.72 floz) Water
- 1 tsp Salt
- 1 tsp White Sugar – Regular Sugar – Granulated Sugar
- 10 pcs Red Chili Pepper
- 10 pcs Red Bird’s Eye Chili Pepper
- 8 cloves Shallot Onion
- 2 cloves Garlic
- 1 thumb Fresh Galangal – Kencur – Aromatic Ginger – Kaempferia Galanga – Sand Ginger – Cutcherry – Resurrection Lily
- 1 pc Tomato
- 1 tsp Shrimp Paste – Terasi Variety – Indonesian Fermented Shrimp Paste
- Clean the chicken from any excess feathers, and butterfly the chicken, laying it flat on a large container.
- Season the chicken with salt and lime juice. Let sit for 15 minutes.
- Into a hot non-stick pan, add all the chili peppers, garlic, kencur, shallots, and Indonesian shrimp paste and roast until fragrant or a little bit burned.
- Then, to a food processor, add the roasted spices along with the tomato and blend into a smooth paste.
- Divide into two separate bowls and save half for later.
- Into a wok, add a few tablespoons of vegetable oil, and bring to heat
- Fry half of the blended spices until fragrant.
- Add the chicken into the wok, and add the water. Season it well with salt and sugar.
- Cook on low heat until most of the water is gone and the chicken is tender.
- Then, into a very hot cast iron skillet or a non-stick pan, grill the chicken while applying a generous coating of the remaining blended spices.
- Grill until the chicken developed a nice crust on the outside, and the dish is ready to be served.
The Taliwang Grilled Chicken is best served with warm white rice and some Lalapan, the Indonesian side dish similar to a salad containing cucumber, basil, cabbage, etc.
— Specific Atributes of This Recipe:
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