Ayam Taliwang

Ayam Taliwang

Ayam Taliwang in Mataram
Course	Main course
Place of origin	Indonesia
Region or state	Taliwang, Lombok
Serving temperature	Hot or room temperature
Main ingredients	Grilled chicken

Ayam Taliwang is a spicy Indonesian grilled chicken (ayam bakar) dish originating in Taliwang, West Nusa Tenggara, Indonesia.

History

Although Ayam Taliwang is said to be a dish favoured by the Sasak nobility,[1] Abdul Hamid claims to have invented the dish in 1970.[2] It is named after Karang Taliwang in Mataram, the capital of Lombok.[1][2]

Preparation

Ayam Taliwang is made with chicken cut and cleaned prior to grilling. Once it has been grilled halfway, it is removed from the grill and tenderized with a pestle. It is then dipped in cooking oil; after several seconds in the oil, it is put in a spicy sauce of garlic, chili, and shrimp paste. It is then fried or grilled to order.[2]

Presentation

Ayam Taliwang physically appears similar to regular grilled or fried chicken, with a covering of sambal. Its taste is sweet and spicy, with traces of shrimp paste. It can be served with a side of water spinach (pelecing[3]) and eggplant (beberuk) covered with chili sauce.[2]

Variations

The Taliwang flavour has been adapted for instant noodles.[2]

See also

• List of chicken dishes

References

Footnotes

1. Kamah 2001-10-24, Ayam Taliwang.
2. Nugraha 2007-04-26, Famed 'Ayam Taliwang'.
3. "Pelecing". Kamus Besar Bahasa Indonesia (in Indonesian).

Bibliography

• Kamah, Wahyuni (24 October 2001). "Ayam Taliwang Thriving Despite Fast-Food Boom". The Jakarta Post. Archived from the original on 15 October 2012. Retrieved 29 August 2011.
• Nugraha, Panca (26 April 2007). "Famed 'Ayam Taliwang' Makes Mouths Water". The Jakarta Post. Archived from the original on 15 October 2012. Retrieved 29 August 2011.