Ayam taliwang
Young chicken chargrilled with a fiery paste of chilli, garlic and shrimp paste: Lombok’s dish. It comes with plecing kangkung, water spinach with sambal.
Ingredients
- 1 small chicken, spatchcocked
- 6 dried red chillies, soaked, and 3 fresh ones
- 6 shallots and 5 garlic cloves
- 1 tomato
- 1 teaspoon of shrimp paste
- 1 tablespoon of palm sugar
- Juice of 1 lime
- Oil and salt
How to make it at home
- Part-cook the chicken over coals or in the oven.
- Blend the chillies, shallots, garlic, tomato and shrimp paste, and fry the paste until it darkens. Add the sugar, lime juice and salt.
- Brush the chicken with half the paste.
- Finish it over the coals, brushing it again, until cooked through and charred.
- Serve it with rice and the rest of the paste.
The trick: It’s very hot: adjust the amount of chilli if you’re not used to it.