Ayam Bakar Taliwang by @chefamirgani

50 min

4 servings

🌶️

Red chilli

🧅

100 g

Shallot

🧄

30 g

Garlic

🌰

30 g

Candlenut

🌶️

10 g

Bird's eye chilli

🫚

10 g

Kencur

🦐

Belacan

🍃

4 leaves

Kaffir lime leaf

💧

120 ml

Water

🥥

120 ml

Coconut milk

🍗

1 kg

Chicken

🧂

7 g

Salt

⚫

1 g

Pepper

🍋

30 ml

Lime juice

🍬

4 g

Sugar

🍗

4 g

Chicken powder

  1. Cut
    • chicken

    Cut the chicken into four portions and pat it dry.

  2. Season
    • chicken
    • salt
    • Lime juice

    Season the chicken with 1 teaspoon salt, black pepper, and lime juice.

  3. Marinate
    • chicken

    Marinate the chicken for 15 minutes at room temperature.

  4. Blend
    • red chili
    • shallot
    • garlic

    Blend the red chili, shallot, garlic, candlenut, bird's eye chili, kencur, and shrimp paste into a coarse paste.

  5. Heat
    • cooking oil

    Heat the cooking oil in a grill pan over medium heat.

  6. Fry
    • red chili
    • shallot
    • garlic

    Fry the spice paste until fragrant and the oil separates.

  7. Add
    • kaffir lime leaf
    • water

    Add the kaffir lime leaf and water, then stir the sauce.

  8. Add
    • coconut milk
    • sugar
    • salt

    Add coconut milk, sugar, remaining salt, and chicken powder.

  9. Simmer
    • coconut milk

    Simmer the sauce for 5 minutes until thick enough to coat a brush.

  10. Grill
    • chicken

    Grill the marinated chicken over medium heat for 8 minutes per side.

  11. Brush
    • chicken

    Brush the chicken generously with the chili sauce and turn it.

  12. Grill
    • chicken

    Repeat brushing and grilling until lightly charred and cooked through.

  13. Serve
    • chicken

    Rest the chicken for 3 minutes and serve with the remaining sauce.

Ayam Bakar Taliwang by @chefamirgani

50 min

4 servings

🌶️

Red chilli

🧅

100 g

Shallot

🧄

30 g

Garlic

🌰

30 g

Candlenut

🌶️

10 g

Bird's eye chilli

🫚

10 g

Kencur

🦐

Belacan

🍃

4 leaves

Kaffir lime leaf

💧

120 ml

Water

🥥

120 ml

Coconut milk

🍗

1 kg

Chicken

🧂

7 g

Salt

⚫

1 g

Pepper

🍋

30 ml

Lime juice

🍬

4 g

Sugar

🍗

4 g

Chicken powder

Preparation Steps

  1. Step 1/13

    Cut the chicken into four portions and pat it dry.

    🍗chicken
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Season the chicken with 1 teaspoon salt, black pepper, and lime juice.

    🍗chicken
    🧂salt
    ⚫black pepper
    🍋lime juice
    🥣mixing bowl

  3. Step 3/13

    Marinate the chicken for 15 minutes at room temperature.

    🍗chicken
    🥣mixing bowl

  4. Step 4/13

    Blend the red chili, shallot, garlic, candlenut, bird's eye chili, kencur, and shrimp paste into a coarse paste.

    🌶️red chili
    🧅shallot
    🧄garlic
    🌰candlenut
    🌶️bird's eye chili
    🫚kencur
    🦐shrimp paste
    🥤blender

  5. Step 5/13

    Heat the cooking oil in a grill pan over medium heat.

    🫗cooking oil

  6. Step 6/13

    Fry the spice paste until fragrant and the oil separates.

    🌶️red chili
    🧅shallot
    🧄garlic
    🌰candlenut
    🌶️bird's eye chili
    🫚kencur
    🦐shrimp paste
    🫗cooking oil
    🥄spatula

  7. Step 7/13

    Add the kaffir lime leaf and water, then stir the sauce.

    🍃kaffir lime leaf
    💧water
    🥄spatula

  8. Step 8/13

    Add coconut milk, sugar, remaining salt, and chicken powder.

    🥥coconut milk
    🍬sugar
    🧂salt
    🍗chicken powder
    🥄spatula

  9. Step 9/13

    Simmer the sauce for 5 minutes until thick enough to coat a brush.

    🥥coconut milk
    🥄spatula

  10. Step 10/13

    Grill the marinated chicken over medium heat for 8 minutes per side.

    🍗chicken
    🥢tongs

  11. Step 11/13

    Brush the chicken generously with the chili sauce and turn it.

    🍗chicken
    🖌️basting brush
    🥢tongs

  12. Step 12/13

    Repeat brushing and grilling until lightly charred and cooked through.

    🍗chicken
    🖌️basting brush
    🥢tongs

  13. Step 13/13

    Rest the chicken for 3 minutes and serve with the remaining sauce.

    🍗chicken

Composition

Ingredients

Types

Vegetables, Nuts, Herbs and spices, Liquids, Dairy alternatives, Meat, Seasonings, Fruit, Sweeteners

Ingredients

Red chilli, Shallot, Garlic, Candlenut, Bird's eye chilli, Kencur, Belacan, Kaffir lime leaf, Water, Coconut milk, Chicken, Salt, Pepper, Lime juice, Sugar, Chicken powder

Notes

Red chilli (for the sambal paste, amount not given), Shallot (for the sambal paste, amount not given), Garlic (for the sambal paste, amount not given), Candlenut (buah keras, for the sambal paste, amount not given), Bird's eye chilli (cili padi, for the sambal paste, amount not given), Kencur (aromatic ginger, optional, for the sambal paste if available), Belacan (shrimp paste, for the sambal paste, amount not given), Kaffir lime leaf (daun limau purut, added when frying the paste, amount not given), Water (added to the sambal, amount not given), Coconut milk (santan, added to the sambal, amount not given), Chicken (ayam, marinated and grilled, amount not given), Salt (for marinating the chicken and seasoning the sambal, amount not given), Pepper (lada, for marinating the chicken, amount not given), Lime juice (jus limau nipis, for marinating the chicken, amount not given), Sugar (gula, seasoning for the sambal, amount not given), Chicken powder (seasoning for the sambal, amount not given)

Allergens

tree nuts

Dietetics

Dietary regimen

gluten-free, dairy-free, low-carbohydrate, high-protein

Calories

430 kcal

Macro nutrients

Protein: 35g, Fat: 27g, Carbohydrates: 12g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 920mg, Potassium: 510mg, Iron: 2.4mg

Vitamins

Vitamin C: 42mg, Vitamin B12: 0.5µg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, blender, mixing bowl, spatula, basting brush, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Barbecue, Family Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Indonesian

Geographic

Indonesia, Lombok

Various

Aspect

Texture

juicy, tender, charred, saucy

Flavors

spicy, smoky, savory, aromatic, umami, slightly sweet, tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered; discard after 2 hours.), fridge : 3 days (Cool quickly and store in an airtight container at 4°C or below.), freezer : 2 months (Freeze cooled chicken and sauce separately in airtight containers.)