CUKUP Pakai Wajan! Resep AYAM BAKAR TALIWANG Khas Lombok: Lengkap Dengan Sambal Beberuk Terong.

Name: Taliwang Grilled Chicken
Yield: 5-6 servings
Ingredients: 1.2 kg whole chicken / fillet; 40 g coconut milk; 2 pc kaffir lime; 1.5 tsp salt; ½ tsp pepper; 5 clove garlic; 8 pc shallot; 5 pc candlenut; 4 pc red chili; 15 pc red bird’s eye chili; 15 g dried chili (soaked in warm water); 5 cm aromatic ginger; 1 pc tomato, sliced; 2 sachet shrimp paste, roasted; Oil; 50 ml coconut milk; 250 ml water; 1 tsp salt; 1 tsp sugar; 1 tsp flavor enhancer; 5 pc eggplant, sliced; 10 pc red bird’s eye chili; 5 pc shallot; 3 pc kaffir lime; 1 pc shrimp paste, roasted; 2 pc red tomato, sliced; ¾ tsp salt; 1 - 1.5 tsp sugar

Devina Hermawan July 30, 2021 Watch on YouTube ↗

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Taliwang Grilled Chicken

Makes 5-6 servings

Bahan

Bahan marinasi:

Bumbu halus:

Pelengkap:

Bahan sambal beberuk terong:

Cara Membuat

Belah ayam lalu tekan bagian tengah ayam
Marinasi ayam dengan garam, merica, dan jeruk limau di kedua sisi, lalu masukkan santan, oles hingga rata
Tutup dengan plastik wrap, diamkan selama 1 jam di suhu ruang atau semalaman di dalam kulkas
Blender bumbu halus dengan sedikit minyak, lalu tumis hingga minyak keluar
Masukkan air, santan, gula, garam, dan penyedap, masak sebentar, aduk rata, lalu pisahkan sedikit untuk saus pelengkap
Untuk sambal beberuk terong, ulek cabai rawit, terasi, garam, dan gula, lalu tambahkan tomat, haluskan
Masukkan bawang merah dan terong, ulek kembali lalu tambahkan perasan jeruk limau, aduk rata
Panaskan wajan dengan api besar, masukkan ayam, panggang hingga setengah matang
Celupkan ayam ke dalam sambal bumbu halus, panggang kembali hingga dua kali
Ayam bakar taliwang siap disajikan dengan sambal sebagai pelengkap

Ingredients

Marinating ingredients:

Blended Spices:

Others:

Eggplant Beberuk Sambal ingredients:

Steps

Butterfly the chicken and press it in the middle.
Marinate the chicken with salt, pepper, and kaffir lime on both sides. Add the coconut milk in and spread it evenly.
Cover with plastic wrap and marinate for 1 hour at room temperature or overnight in the fridge.
Blend the spices with a bit of oil. Sauté until the oil seeps out.
Add the water, coconut milk, sugar, salt, and flavor enhancer. Cook for a bit and stir, then set aside a little bit for the dipping sauce.
For the Eggplant Beberuk Sambal, grind the bird’s eye chili, shrimp paste, salt, and sugar. Add the tomatoes in and grind until smooth.
Add the shallots and eggplant. Mash again, then add lime juice. Mix well.
Heat the pan on high heat. Add the chicken in and grill until half-cooked.
Dip the chicken into the sauce and grill again. Repeat this step so the chicken is dipped twice.
Taliwang Grilled Chicken is ready to serve with the Sambal on the side.