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

Ayam Taliwang

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

History

Although Ayam Taliwang is said to be a dish favoured by 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 (preferably free range), which is 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]

Taliwang Grilled Chicken, Plecing Kale, Eggplant, Sambal Dabu-Dabu

See also

• List of chicken dishes

References

Footnotes

Bibliography

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