 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 spicyIndonesian grilled chicken (ayam bakar) dish originating inTaliwang,West Nusa Tenggara,Indonesia.
AlthoughAyam Taliwang is said to be a dish favoured by theSasak nobility,[1] Abdul Hamid claims to have invented the dish in 1970.[2] It is named after Karang Taliwang inMataram, the capital of Lombok.[1][2]
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 apestle. 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]
Ayam Taliwang physically appears similar to regular grilled or fried chicken, with a covering ofsambal. Its taste is sweet and spicy, with traces ofshrimp paste. It can be served with a side of water spinach (pelecing[3]) and eggplant (beberuk) covered with chili sauce.[2]
The Taliwang flavour has been adapted for instant noodles.[2]
