Ayam Taliwang is a spicy Indonesian chicken dish from Lombok. Ayam Taliwang is said to be a dish favoured by Sasak nobility, Abdul Hamid claims to have invented the dish in 1970. It is named after Karang Taliwang in Mataram, the capital of Lombok.
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 tenderised 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, chilli, and shrimp paste. It is then fried or grilled to order.
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 (plecing) and eggplant (beberuk) covered with chilli sauce.
Ayam Taliwang - Grilled Chicken with a Spicy Sauce
- 1 chicken
- 2 tablespoons lime juice
- ½ teaspoon salt
- 200 ml water
- 1 tablespoon oil
- 7 shallots
- 5 cloves garlic
- 4 red chillies
- 2 cm galangal
- 1 teaspoon shrimp paste
- 1 to mato
- 1 teaspoon salt
- Divide the chicken into pieces, rub it with lime juice and salt and leave to absorb for half an hour.
- Cut the bumbu ingredients finely and pound it in a mortar.
- Heat the oil in a wok and saute the bumbu for 2 minutes and then add the chicken and water.
- Sauté the chicken gently for half an hour and then grill the chicken on a charcoal fire until cooked and browned to desired colour.
- Serve with the sauce and hot white rice.
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