Ecomely

Language

Ayam taliwang: photo of the dish
Illustrative photo: Midori — CC BY 3.0, Wikimedia Commons
Meat

Ayam taliwang

A speciality from Lombok: grilled chicken brushed with a paste of chillies, garlic and dried shrimp. It's smoky, very spicy and sharpened with lime, and is traditionally eaten with plain white rice.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Pâte d'épices

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the chicken, rub it with the juice of one lime and a pinch of salt, then leave it to rest for 15 minutes.
  2. Blend the chillies, garlic, shallots, ginger and toasted shrimp paste until you have a smooth paste.
  3. Fry this paste in the oil over medium heat for 4 minutes, until it smells fragrant and changes colour.
  4. Add the palm sugar, the zest and the rest of the lime juice, then simmer for 2 minutes and set aside.
  5. Brush the chicken generously with half the paste.
  6. Grill the chicken on a rack or in a pan over medium-low heat for 20 to 25 minutes, turning and basting regularly, until golden and cooked through.
  7. Serve hot with the remaining sauce and plain white rice.

Variations and tips

Oven version. Place the marinated chicken on a tray and bake at 200 °C for 35 to 40 minutes, basting halfway through.

Using what's available here. If shrimp paste is hard to find, replace it with 1 teaspoon of fish sauce or anchovy sauce.

More ideas

Asam pedas55 min · 4 serv.Nasi padang1 h 20 · 4 serv.Tumpeng2 h · 6 serv.Nasi kuning35 min · 4 serv. · budget-friendlyAyam goreng55 min · 4 serv.Jian dui55 min · 4 serv. · budget-friendlyTempeh45 min · 4 serv. · budget-friendlyRojak20 min · 4 serv. · budget-friendly

Original Ecomely recipe.