Ayam taliwang – Indonesia Independence Day – August 17th

We appreciate the diversity in our campus and for this reason we celebrate the indonesian independence day with our students and academci partners. Today will give you a glimse of the true beauty of the indonesian culture!

How to make Lombok spicy fried chicken (ayam taliwang)

• To make chicken “lollipops”, take a chicken drum and separate the tendon from the bottom of the bone. Using clean hands, push the meat up until it is up. Repeat for the rest of the chicken wings.
• Roast the shrimp paste on an open flame. Set aside until needed.
• Meanwhile, mix the ingredients for taliwang bumbu paste until smooth. Add the shrimp paste and mix until combined.
• Pour ⅓ of the bumbu dough over the chicken lollipops and let marinate.
• Heat the oil in a wok or large saucepan over high heat and test the heat by frying some spring onions for garnish. Fry a clove of garlic to perfume the oil. Fry the chicken lollipops for about 2 minutes or until they are cooked through. Remove them and let them rest on paper. Coat the chicken lollipops freshly fried with more dough.
• Serve the chicken lollipops (3 per serving) with rice and garnish with chillies, fried spring onions, coriander, edible flowers, sweet soy sauce and more bumbu dough.

Ingredients:

• 1 kg chicken drummettes
• 1 thumb of dried shrimp paste
• Salt and lime juice, to taste
• Oil, for deep frying
• ¼ cup grated palm sugar
• 3 kaffir lime leaves, torn
• 1 cup birds eye chilies
• 4 cloves garlic
• 2 shallots
• ¼ cup coconut oil
• Fried shallots
• Spring onion, finely sliced
• 1 long red chilli, julienned
• Sweet soy sauce
• Rice, to serve
• Coriander leaves
• Edible flowers from chilli plant (optional)

Try this recipie and tag us in your videos!

Source: SBS