The Coralia Liveaboard is well known for many things: its spacious cabins, romantic wooden finish, stellar crew, and convenient and uber-comfortable design. At least, that’s something we talk about a lot whenever we talk about Coralia. One thing we haven’t really highlighted too much, at least in any great detail, is its food! The chefs on the Coralia have cultivated an extensive menu that beautifully combines a variety of Western flavors along with Indonesian favorites. With enough notice, they can accommodate just about any dietary preferences or requirements while still delivering the rich flavors you crave.
Here’s one of our guests’ favorites from past tours aboard the Coralia.
Ayam Bakar Taliwang (‘Taliwang Style’ – Spicy Grilled Chicken)
A flavor-packed Indonesian favorite from the Coralia galley, tender chicken simmered in a fragrant spice blend, then finished over the grill for a smoky, caramelized char.
Ingredients
- 200 g garlic, roughly chopped
- 300 g shallots, roughly chopped
- 1 inch fresh turmeric, or 1 tbsp turmeric powder
- 2 inches fresh ginger, or 2 tbsp ginger powder
- 2 inches fresh galangal, optional
- 3 stalks lemongrass
- 3 bay leaves
- 3 kaffir lime leaves
- 200 ml coconut cream
- 1 chicken, chopped into pieces
- Neutral oil for sautéing
- ~100 ml Water
Method
- Sauté the garlic, shallots, turmeric, ginger, and galangal in a little neutral oil until golden and fragrant.
- Transfer to a blender, add 100 ml water, and blend until smooth.
- Return the spice paste to the stove. Add the lemongrass, bay leaves, and kaffir lime leaves.
- Add the chicken and enough water to just barely cover it. Bring to a boil.
- Once boiling, stir in the coconut cream and simmer for 1 minute, then remove from the heat.
- Remove the chicken and finish it on a hot grill pan, or even better, over a barbecue, until cooked through and beautifully charred.
- Meanwhile, return the remaining sauce to the stove and cook it down until thick and rich.
- Spoon the reduced sauce generously over the grilled chicken before serving.
Chef’s tip: Don’t throw away that sauce! Cooking it down concentrates all the aromatic flavors and creates the perfect finishing sauce for the smoky grilled chicken.
