Chicken Or ‘Ayam’ Taliwang
I learnt to make this dish on a recent cookery course in Gili Trawangan off the coast of Lombok, Bali’s quieter cousin. Chicken Taliwang is said to have originated from the Sasak people of Lombok and is named after Karang Taliwang in Mataram, the capital of Lombok.
This delicious recipe is quick and easy to make and can be used with chicken breast pieces or for a more authentic dish use chicken on the bone.
500g free range chicken
2 tbsp oil (preferably coconut)
5 red chillies
6 shallots, chopped
5 chopped garlic cloves
2 chopped tomatoes
4 cm galangal (a root that looks like ginger but tastes very different, do not substitute! Fresh, frozen or paste is fine)
2 tbsp palm sugar
2 tsp fish sauce (the dish is usually made with terasi or dried shrimp paste but this can be hard to come by)
2 tsp salt
Dash of coconut milk
1. Put all ingredients for the paste in a blender and blend until smooth (If necessary add a little bit oil to help the blending process)
2. Heat the oil in a large wok
3. Add the chicken
4. Stir fry the paste & stirring all the time until fragrant
5. Turn the heat to medium and continue to simmer for 20-30 minutes
6. Add lemon juice & mix well
7. Serve with rice and garnish with roasted peanuts
If you're interested in trying Lombok check out this excellent value tour.