photo by S x 2
There was a time when I regularly followed the New York Times Magazine's food column. A friend that's a chef told me she would cook whatever they published each Sunday. The column seems to have gone downhill over the last couple years. These days, I barely read the food section and never seek it out.
The upside is the travel section. Every couple weeks the Sunday Times publishes a great story about food on the road. The stories are wonderfully written, with great photos and completely make up for the Magazine falling off my reading list.
Back in December there was a great article on street food in Bali. I've never been there, but I've heard or read about the roasted pig. I've also had Whole Food's terrible version of Bali chicken. The article peaked my interest in how to do Bali chicken correctly. After a few tries, this is what I came up with.
Maybe I am too heavily influenced by pollo asada, but I think this recipe should be grilled. I think the grill adds the right amount of smoky flavor to the meat. My proximity to Mexico influences the ingredients too - dried shrimp are a common ingredient on the border, so I used them to recreate the shrimp paste used in Bali.
These make for a fantastic appetizer or snack, and don't take long to make. They are best as chicken wings, but a whole chicken would well too.
Ayam Taliwang
1 small whole chicken or 2 lbs chicken wings
Salt
3 Tbsp oil
2 shallots
4-5 cloves garlic
2 tsp red chili pepper or 2 small, hot green chilies.
2 tsp ground shrimp
1 tsp brown sugar
1/2 tsp salt
Juice from 1 lime
Directions
- If using a whole chicken, cut into pieces. Salt the chicken and set aside. Pre-heat a broiler.
- Grind the shallots, garlic, chilies, shrimp, sugar and salt into a paste.
- Heat the oil over a medium heat. Add the paste and cook for 3 minutes. Add the lime juice and set aside.
- Broil the chicken for 3 minutes under a hot broiler. Turn once if the broiler is very hot.
- Brush the chicken with the paste. Be sure to cover it well.
- Grill the chicken until cooked.
- Brush the chicken with any remaining paste.