Ayam Taliwang and Plecing Kangkung

Serves 4

There was a time where I frequently flew to Bali and Lombok for work and family matters. A local specialty not to miss is Ayam Taliwang, small local chicken as big as pigeons marinated with spicy local ingredients. This goes with a salad with chili relish called Plecing Kankung, with boiled water spinach, beansprouts, some fresh cucumber and fried peanuts. This this is a specialty from Lombok Island very delicious and it goes absolutely marvelous with warm rice. Usually, I will need three of these ayam taliwang to fill in my tummy. This dish combines the taste of fresh chili relish and terasi/shrimp paste.

It’s hard to get some Taliwang chicken or pigeon birds as subsidy so any chicken will do. For the boiled salad, I just adjusted with anything in season.

Ayam Taliwang
4 boneless chicken breast
1 small onion
3 garlic
1 1/2 tsp terasi/shrimp paste
2 small tomatoes
2 tbs brown sugar
1 lime (take the juice)
3 kefir lime leaves
1 tsp salt

How to prepare:
-clean the chicken and marinate it with the lime juice, set aside
-make the onion and garlic into a paste, set aside
-blender the tomatoes, set aside
-saute the shrimp paste until fragrant with a little oil
-add the garlic paste and saute until fragrant
-add the tomato paste, brown sugar, kefir lime leaves and salt to taste, let it cook and turn off heat
-preheat oven
-marinate the chicken with the paste and bake for 30-40 minutes

Tips:
There will be a lot of chicken fat so make sure it can drip in the oven

Plecing Kankung
2 bags water spinach
2 bags bean sprout
2 cucumber
4 red pepper
1-2 small chili
1 small garlic cloves
4 shallots
1/2 tsp shrimp paste
2 tsp sugar
1 tsp salt

How to prepare:
-Clean, cut and lightly boil the water spinach and beansprout, then rinse in ice water
-Clean and cut the cucumber
-arrange the water spinach, beansprout and cucumber in a plate
-blender or make paste with a mortar the red pepper, small chili, garlic, shallots, shrimp paste, sugar and salt

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