Serves 4 people
1 kg chicken drumlets
15 chili padi (bird's eye chili)
3 large red chili (1 sliced)
2 shallots
5 cloves garlic
1 tsp dried shrimp paste
150 ml coconut oil
1 kaffir lime leaf (thinly sliced)
1 medium-size lime (juiced)
2 spring onions (sliced)
2 tbsp coriander leaves (chopped)
¼ cup palm sugar
1 tbsp kecap manis (sweet soy sauce)
vegetable oil
salt

Recipe Courtesy of
Asian Food Network

Ayam Taliwang

Devour this spicy yet savory Indonesian fried chicken, you will be sure to ask for more!

Difficulty: Medium

Preparation: 30 min
Cook: 20 min
Clean up: 15 min

Steps: 2 steps
15 Ingredients

Difficulty: Medium
Steps: 2 steps
15 Ingredients

Preparation: 30 min
Cook: 20 min
Clean up: 15 min

Instructions

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.

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.

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Name: Ayam Taliwang
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 1 kg chicken drumlets; 15 chili padi (bird's eye chili); 3 large red chili (1 sliced); 2 shallots; 5 cloves garlic; 1 tsp dried shrimp paste; 150 ml coconut oil; 1 kaffir lime leaf (thinly sliced); 1 medium-size lime (juiced); 2 spring onions (sliced); 2 tbsp coriander leaves (chopped); ¼ cup palm sugar; 1 tbsp kecap manis (sweet soy sauce); vegetable oil; salt