Name: Taliwang Grilled Goat
Yield: 10
Ingredients: 20.0g Galangal; 24.0g Ginger; 20.0g Lesser Galangal, peeled and chopped; 30.0g Ginger; 80.0g Shallots; 15.0g Candlenut; 100.0g Red chili pepper; 200.0g Curly red chili; 100.0g Dried chili, soaked until expand; 50.0g Cooking Oil; 30.0g Royco Bumbu Kuning Serbaguna 600g; 5.0g Orange leaf; 100.0g Mature coconut, roasted, cleaned, grated; 30.0g Lemongrass; 50.0g Bango Kecap Manis 1.52kg; 20.0g Knorr Chicken Powder 1kg; 2.0g Coriander Powder; 300.0g Basmati rice; 2.0g Bay Leaf; 2.0g Cloves; 5.0g Cinnamon; 2.0g Cardamom; 2.0g star anise whole; 15.0g Knorr Mushroom & Vegetable Seasoning 400 g; 500.0g Water; 25.0g Royco Bumbu Rempah Serbaguna 525g; 2.0g Dried Saffron; 400.0g Kang Kong, cooked; 10.0g Bird's Eye Chili, finely chopped; 6.0g Garlic

Kambing Taliwang, a work of art typical of West Nusa Tenggara cuisine, invites us to taste a rich and savory delicacy. Equipped with a touch of crispy cakes and the freshness of plecing kangkong that will arouse the appetite of customers.

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Preparation

How to make Roasted Taliwang Goat
- Cook the Taliwang seasoning, then mix in the aromatic seasoning
- Coat the goat meat with Taliwang seasoning
- Mix basmati rice, Cook until water shrinks, then steam until fully-cooked
- Boil the bird eye chili, garlic and Shallot
- Soften it, add shrimp paste, Knorr Tomato Pronto, sugar and lime, serve with Kang Kong
- Mix the perkedel ingredients, shape and fry with egg
- Serve with other ingredients

Taliwang Grilled Goat

Ingredients

Taliwang Grilled Goat

How to make Roasted Taliwang Goat

How to make Roasted Taliwang Goat

Preparation

How to make Roasted Taliwang Goat

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