Tuesday, 21 February 2017

GRILLED CHICKEN TALIWANG STYLE ayam bakar Taliwang




AYAM BAKAR TALIWANG


Lombok style barbecued spring chicken with chili, peanut and shrimp paste “sambal” served with steamed rice and spicy water spinach

Ingredients:
2 ea Spring chicken, cut into four pieces
2 stalks Lemon grass, bruised
4 sheets Lime leaf, shredded
150 g peanut, fried
Salt & pepper to taste
2 tbsp vegetable oil for sauteing

Marination, pasted:
100 g large red chili
5 g hot chili
15 g garlic
50 g shallot
30 g ginger
10 g wild ginger
5 g coriander ground
75 g palm sugar
15 g shrimp paste, roasted
100 cc coconut milk
Salt & pepper to taste

How to make marination:
Sautee the spices with vegetable oil until aromatic. Remove from the fire, blend with peanut & shrimp paste. Reheat and simmer for 20 minutes then add coconut milk and palm sugar, stir slowly until become nice mixture.  Check seasoning.

Method:
Marinated spring chicken with spices paste, lemon grass, lime leaf, salt & pepper overnight.
Grill chicken over charcoal and brush occasionally with the spices.   
Cook until done.

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