Ayam Panggang Taliwang (Taliwang Grilled Chicken)

  • 31/05/2020
  • by Melvin Widodo

Ayam Panggang Taliwang, a flavorful dish from Lombok, Indonesia, features grilled chicken infused with a spicy and tangy marinade. The marinade, boasting ingredients like shrimp paste, garlic, and bird's eye chillies, imparts a distinctive taste to the chicken. Grilled to perfection, the result is a smoky, charred exterior with juicy, flavorful meat. Ayam Panggang Taliwang is a delightful fusion of heat and savoury goodness, capturing the essence of Lombok's culinary heritage.


Ingredients
  • A free-range chicken cut become 6 or 8 pieces
  • 5 kaffir lime leaves
  • 3 tbsp palm sugar
  • 250 ml Coconut milk
  • 1 tbsp shrimp paste (Indonesian: Terasi)
  • Sweet soy sauces (for grilling)
  • 1 lime
  • Salt for taste
  • Cooking oil

Ground Ingredients

  • 15 cayenne chilies
  • 3 bird-eye chilies
  • 10 shallots
  • 8 cloves garlic
  • 10 candlenuts
  • 1 Galangal (Indonesian: kencur bukan lengkuas)

Steps
  1. Ground all ground ingredients become a paste.
  2. Stir fry ground ingredients and kaffir lime leaves with cooking oil in a big pot (that fit all chickens pieces) until fragrant, add shrimp paste and stir fry again for a while.
  3. Add chicken into the big pot and stir fry until ground ingredients cover all chicken well.
  4. Add coconut milk into the big pot, and cook until boil.
  5. Add palm sugar and keep stirring slowly and keep chickens are covered with the ingredients until all are cooked well, around 15 - 20 minutes in medium heat.
  6. While waiting, pre-heat oven to 200 degrees (force fan and top heat).
  7. Prepare a baking pan (cover it with baking paper or aluminum foil)
  8. Put the chickens on the baking pan, cover it with sweet soy sauce mix it with a little bit remaining liquid (around 3 tablespoons) by using spoon or brush.
  9. Put it into the oven and grill until the colors are changed (around 5 minutes) and brush the chicken again with soy sauce and grill it again for around 1-2 minutes.
  10. Flip the chicken to another side and repeat steps 8 and 9.
  11. Grill the chicken until a little bit dry but not burnt.
  12. Take out the chickens from the oven, and put it on the serving plates.
  13. Squish lime on top of the chickens ready to serve.

Note: Alternatively, you may grill the chicken on the BBQ pit using charcoal.

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