AYAM TALIWANG

Ingredients

• 1kg fresh Chicken cleaned and cut into serving pieces
• 1 tsp Salt
• 1 red Cayenne chilli, thinly sliced, to garnish
• Sprigs of Basil leaves, to garnish

Chilli sauce:

• 4 red Cayenne chilies, deseeded
• 3 Bird’s eye Chillies, deseeded
• 4 Shallots, peeled
• 1 tsp dried Shrimp paste , dry roasted
• 1 tsp Palm sugar shaved .
• ¼ tsp Salt
• 2 tbls Oil
• 1 tbls Lime Juice

Method

1. Make the Chilli Sauce by grinding the Chillies, Shallots, Shrimp paste, Sugar and Salt in a mortar, adding a little Oil if necessary to keep the mixture turning. Heat the Oil in a wok over medium heat and stir-fry the ground paste for 2 to 3 mins until fragrant. Reduce the heat to low, add the Lime and mix well. Remove from the heat and set aside. If prepared in advance, reheat the Chilli Sauce just before serving
3. Season the Chicken pieces with the Salt and set aside for 5 mins, then grill the Chicken pieces over hot charcoal until half cooked, 2 to 3 mins. Brush the Chicken pieces on both sides with the Chilli Sauce and continue to grill to 10 to 15 mins, basting with the sauce, until cooked. A an alternative, after brushing with the Chilli Sauce, deep-fry the chicken pieces in the hot oil until cooked
5. Spread the remaining Chilli Sauce on the cooked Chicken. Transfer to a serving platter, garnish with freshly sliced Chilli and serve with steamed Rice.