 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 from Taliwang in West Nusa Tenggara, Indonesia.
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]
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]
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]
The Taliwang flavour has been adapted for instant noodles.[2]
