Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 tablespoons of tamarind paste
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of vegetable oil
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 tablespoon of ground turmeric
- 1 tablespoon of chopped garlic
- 1 tablespoon of chopped shallots
- 5 red chili peppers, chopped
- 5 bird's eye chili peppers, chopped
- 1 cup of water
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Wok or deep frying pan
- Tongs or slotted spoon
- Wire rack
Step-by-step instructions:
1. In a large mixing bowl, combine tamarind paste, sweet soy sauce, vegetable oil, salt, sugar, coriander, cumin, turmeric, garlic, shallots, red chili peppers, bird's eye chili peppers, and water. Mix well.
2. Add chicken pieces to the bowl and coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. In a separate mixing bowl, combine all-purpose flour and baking powder. Mix well.
4. Heat vegetable oil in a wok or deep frying pan over medium-high heat.
5. Take each chicken piece out of the marinade and coat it with the flour mixture. Shake off any excess flour.
6. Fry the chicken pieces in the hot oil until they turn golden brown and crispy, about 5-7 minutes per side. Use tongs or a slotted spoon to transfer the fried chicken to a wire rack to drain excess oil.
7. Serve the fried ayam taliwang hot with steamed rice and sambal.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 3g
Cholesterol: 100mg
Sodium: 1200mg
Total carbohydrate: 28g
Dietary fiber: 2g
Total sugars: 6g
Protein: 30g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Red chili peppers and bird's eye chili peppers can be adjusted to your preferred level of spiciness.
Variations:
- Instead of frying, the chicken can be grilled or baked in the oven.
- The marinade can be adjusted to include other spices and herbs such as lemongrass, ginger, and bay leaves.
Tips and tricks:
- Make sure the chicken pieces are evenly coated with the marinade to ensure maximum flavor.
- Use a wire rack to drain excess oil from the fried chicken and keep it crispy.
- Serve the fried ayam taliwang with sambal for extra heat and flavor.
Storage instructions:
Leftover fried ayam taliwang can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fried chicken, preheat the oven to 350°F. Place the chicken on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the fried chicken on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
Steamed rice and sambal
Suggested side dishes:
Grilled vegetables or stir-fried noodles
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is hot enough before frying.
- If the chicken is overcooked, reduce the frying time or lower the heat.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Ayam Taliwang is a traditional Indonesian dish from Lombok Island. It is named after the town of Taliwang and is known for its spicy and flavorful marinade.
Flavor profiles:
Spicy, tangy, savory
Serving suggestions:
Serve the fried ayam taliwang with steamed rice and sambal for a complete meal.
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Region: Indonesian