Ayam Taliwang [ Grilled Chicken with Kempferia Galangale ]

Ayam Taliwang [ Grilled Chicken with Kempferia Galangale ]

Ayam Taliwang [ Grilled Chicken with Kempferia Galangale ]


Have you ever heard of Kaempferia Galangale a.k.a Kentjoer (kencur)? This ginger like root has a strong camphor flavor. I know it might sound a bit weird to cook something that smell like camphor, but it actually is really good! This ginger root is one of the most used in Indonesian cooking.  
Ingredients:
8 Chicken thighs
2 Red Tomatoes
3 Kaffir lime leaves

To paste:
5 Shallots
3 Cloves of garlic
4 Thai chillies, seeded
1½ Tsp Shrimp paste 
¾ Tsp Powdered Kaempferia Galangal (Kencur)
1½ Tbsp brown sugar
1 Tsp salt to taste

1 Tbsp oil
2 Tbsp Ketjap 

1. Put all the paste ingredients into a food processor and blitz to a paste.
2. On a big wok, preheat oil on medium heat then sauté the paste. 
3. Once the sauté until it release the fragrance then put in the chicken, tomatoes and kaffir lime leaves.
4. Put the cover on the wok and let the chicken cooks for around 10 minutes. 
5. Open the cover of the wok and continue cooking until the paste turn into thick sauce. Stir once in awhile to make sure the chicken doesn't stick to the bottom of the wok. 
6. Once the sauce thicken, turn off the heat. Take 4 tbsp of the sauce and mix with the Ketjap and keep the rest of the sauce aside. 
7. On a preheated grill. put the chicken on the grilling rack and coat one side of the chicken with the sauce mixed with ketjap and let it grill for 3 minutes or until it turn glazing brown, repeat step for the other side of the chicken. 
8. Serve with rice.

Happy cooking!!

PS: For more intense flavor, pour a bit of the sauce on the rice. 










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