Ayam Taliwang
- Difficulty: Medium
- Preparation: 30 min
- Cook: 20 min
- Clean up: min
- Steps: 2 steps
- 15 Ingredients
- Difficulty: Medium
- Steps: 2 steps
- 15 Ingredients
- Preparation: 30 min
- Cook: 20 min
- Clean up: min
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Instructions
1. Make rempah (spice paste)
In a pan on medium heat, roast dried shrimp paste until fragrant. Set aside.
In a blender, blend the roasted dried shrimp paste, chili padi, 2 roughly chopped large red chili, shallots, 150 ml of coconut oil, kaffir lime leaf, garlic, juiced lime and 50 ml vegetable oil until smooth.
| If rempah is not blending well, you may add more vegetable oil to help you achieve a smoother consistency
Preheat oven to 180°C.
2. Fry paste, marinate and bake chicken
In a pan on medium heat, fry the blended paste until fragrant. Add in palm sugar and mix well.
Using ½ of the fried paste, marinate the chicken drumlets for at least 30 minutes. Set aside the other ½ of the paste.
| To add flavor and save time, you can marinate the chicken the night before
After marinating, place chicken drumlets on a baking tray. Bake in the oven at 180°C for 10 to 15 minutes.
Plate and Serve!
Serve the chicken drumlets with white rice. Garnish the dish with 1 sliced large red chili, chopped coriander leaves, kecap manis and the remaining blended paste on the side.
