Have you ever had a supper that included three birds all by yourself? In addition to being so delicious that you could eat three of them by yourself when you eat ayam bakar Taliwang, the grilled chickens are also rather tiny because they are either free-range or occasionally spring chickens.
This kind of grilled chicken comes from the island of Lombok and is well-liked by Indonesians who enjoy spicy grilled chicken. I knew I would have a life-altering grilled chicken experience when I noticed how many chilies were covered on my ayam bakar Taliwang, and it turned out to be accurate.
Like the insanely juicy chicken I had in Osaka, the chicken itself was really tasty and had just the right amount of firmness to release more chicken fluids with each bite. It was not just a delicious chicken right away, but it was also exquisitely spicy. If you enjoy spicy cuisine, you should definitely try Ayam Bakar Taliwang.
Ingredients for Making Taliwang Chicken:
One complete chicken, only in small size
4 tablespoons of cooking oil
Ingredients:
7.Garlic cloves
10. Red onion
10. Cruly red chillies
1.Tea spoon rosted shrimp paste
How to Cook:
Cutting the chicken from the middle of the chest to the neck is the first step. and switch the tap back to the open chicken body before putting it aside.
– In the second stage, stir-fry the seasonings (except from the sugar and lime) until aromatic. Then, add the brown sugar, stir thoroughly, and turn off the heat. Next, add the lemon juice and whisk one more until combined.
Then, evenly distribute the spice over the chicken. Next, pierce the chicken body with a fork.
– To allow the flavours to infuse, let it stand for around an hour.
– Finally, the chicken was roasted or barbecued over charcoal, occasionally flipped, and coated with the remaining chicken bumbu. When the panggang appears slightly browned, remove it and serve the chicken with the leftover artificial taliwang.
The post Taliwang, or barbecued chicken, Ayam Bakar appeared first on Kepala Bergetar.
