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Grilled Hot Hen (Ayam Taliwang)

Monday, 26 May 2008


The small island of Lombok is the home of this recipe. The word Lombok translates to "spicy chiles" and is the perfect descriptor of the food on this island next to Bali.


At a glance
Cooking Method
Heat Level
Main Course
  • 1 2-pound Cornish hen, butterflied and flattened

  • 1 teaspoon salt

  • 1 tablespoon vegetable oil

  • 5 shallots, sliced

  • 3 cloves garlic, sliced

  • 1 teaspoon shrimp paste

  • ½ teaspoon sugar

  • 1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins

  • 2 teaspoons pineapple juice

  • 2 cups chopped fresh pineapple


Rub the hen completely with the salt and oil. In a food processor, blend the shallots, garlic, shrimp paste, sugar, chiles, pineapple juice, and pineapple to form a paste.

Grill the hen slowly over hot coals, or under a preheated gas or electric broiler for 5 minutes. Baste the hen well with the paste on both sides, and grill the hen for 3 minutes.

Finally, spread all the remaining paste on the skin side and grill for 10 minutes, or until done.



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