Right here it is, among the culinary icons of Lombok Island, West Nusa Tenggara Province, Ayam Taliwang. Ayam Taliwang is a spicy Indonesian ayam bakar (grilled chicken) dish from Lombok.
Ayam Taliwang physically appears much like routine grilled or deep-fried chicken, with a covering of sambal. Its taste is sweet and spicy, with traces of shrimp paste. It can be served with a side of water spinach (pelecing) and eggplant (beberuk) covered with chili sauce.
We can discover Taliwang retaurant in some big cities like Jakarta, Semarang, Surabaya and Bali. Even food stalls on the streets offer this unique foods, they purchase the unique components to keep it's wonderful taste, which is really hot and spicy.
In addition to the migration of people from beyond Lombok, Ayam Taliwang likewise adjust their flavour. For people from Yogyakarta, the components taste sweet. For Sasak or Manado, they serve another hot sausages or soya sauce.
Ingredient:
• 500 grams of chicken pieces (little size).
• 2 glasses of water.
• 4 tablespoon lemon juice.
• 1/2 tsp great salt.
• 5 tablespoon food preparation oil
Spice for the paste:
• 5 cloves garlic (very finely sliced).
• 10 spring onions (very finely sliced).
• 3 computers chili sauce.
• 10 computers red chili.
• 1 computers tomatoes.
• 1 ginger
• 1 tsp shrimp paste (fuel).
• 1 tsp salt.
Direction:
1. Prepare the chicken that has actually been cleaned up, then slice the chicken bust till chicken into 2 parts do not different. Turn the pieces of chicken that had actually been in previously, and after that push the back of the chicken so that the chicken expanded.
2. Next, coat the chicken with lemon juice and let the salt, and let stand about 15 minutes.
3. Prepare a fry pan and heat oil, then saute the crushed spices till sweet-smelling previously.
4. Next, place the chicken and stir up until chicken modifications color and provide a squeeze of lemon juice, then stir once more up until the chicken and spices mix.
5. Next, pour the boiled water into a fry pan including the chicken, and cook once again up until seasonings/crushed spices truly leak into the chicken.
6. After the chicken is prepared, eliminate from heat and drain chicken.
7. Prepare coals, and roasted the chicken while smeared with spices till browned, then eliminate from heat.
8. Serve with the spices that have actually been made.
We can discover Taliwang retaurant in some big cities like Jakarta, Semarang, Surabaya and Bali. Even food stalls on the streets offer this unique foods, they purchase the unique components to keep it's wonderful taste, which is really hot and spicy.
In addition to the migration of people from beyond Lombok, Ayam Taliwang likewise adjust their flavour. For people from Yogyakarta, the components taste sweet. For Sasak or Manado, they serve another hot sausages or soya sauce.
Ingredient:
• 500 grams of chicken pieces (little size).
• 2 glasses of water.
• 4 tablespoon lemon juice.
• 1/2 tsp great salt.
• 5 tablespoon food preparation oil
Spice for the paste:
• 5 cloves garlic (very finely sliced).
• 10 spring onions (very finely sliced).
• 3 computers chili sauce.
• 10 computers red chili.
• 1 computers tomatoes.
• 1 ginger
• 1 tsp shrimp paste (fuel).
• 1 tsp salt.
1. Prepare the chicken that has actually been cleaned up, then slice the chicken bust till chicken into 2 parts do not different. Turn the pieces of chicken that had actually been in previously, and after that push the back of the chicken so that the chicken expanded.
2. Next, coat the chicken with lemon juice and let the salt, and let stand about 15 minutes.
3. Prepare a fry pan and heat oil, then saute the crushed spices till sweet-smelling previously.
4. Next, place the chicken and stir up until chicken modifications color and provide a squeeze of lemon juice, then stir once more up until the chicken and spices mix.
5. Next, pour the boiled water into a fry pan including the chicken, and cook once again up until seasonings/crushed spices truly leak into the chicken.
6. After the chicken is prepared, eliminate from heat and drain chicken.
7. Prepare coals, and roasted the chicken while smeared with spices till browned, then eliminate from heat.
8. Serve with the spices that have actually been made.
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