Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 10 shallots, peeled and chopped
- 5 cloves of garlic, peeled and chopped
- 5 red chili peppers, chopped
- 5 bird's eye chili peppers, chopped
- 1 tablespoon of tamarind paste
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 2 tablespoons of vegetable oil
- 1 cup of water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind together shallots, garlic, red chili peppers, and bird's eye chili peppers until it becomes a smooth paste.
2. In a large bowl, mix together the chili paste, tamarind paste, salt, sugar, and vegetable oil.
3. Add the chicken pieces to the bowl and mix well until the chicken is coated with the marinade.
4. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours or overnight.
5. Preheat the oven to 375°F (190°C).
6. Place the marinated chicken pieces in a baking dish and pour the water over the chicken.
7. Cover the baking dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes or until the chicken is cooked through and the skin is crispy.
9. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Total fat: 18g
- Cholesterol: 120mg
- Sodium: 1200mg
- Total carbohydrate: 10g
- Protein: 35g
Substitutions for ingredients:
- If tamarind paste is not available, you can substitute it with lime juice or vinegar.
- If you prefer less spicy, reduce the amount of chili peppers or remove the bird's eye chili peppers.
Variations:
- You can use other meats such as beef or lamb instead of chicken.
- You can add vegetables such as potatoes, carrots, or bell peppers to the baking dish.
Tips and tricks:
- To make the chicken skin more crispy, broil it for a few minutes after baking.
- Use a meat thermometer to ensure the chicken is cooked through.
- If you want a more intense flavor, marinate the chicken for longer.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the chicken on a platter with sliced cucumbers and tomatoes.
Garnishes:
- Garnish with chopped cilantro or scallions.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables such as bok choy, broccoli, or green beans.
Troubleshooting advice:
- If the chicken is not cooked through, cover it with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Always wash your hands and utensils before and after handling raw chicken.
- Cook chicken to an internal temperature of 165°F (75°C) to ensure it is safe to eat.
Food history:
- Ayam Taliwang is a traditional Indonesian dish from Lombok Island.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian