Ayam taliwang

Ayam Taliwang is a traditional Indonesian dish, specifically from the island of Lombok. The dish is named after Karang Taliwang, a village in the city of Mataram where it was first created. Ayam Taliwang is made from a young chicken, marinated and grilled over a charcoal fire, then served with a spicy sambal sauce.

History

The dish was first created by the royal family of the Mataram Kingdom in Lombok. It was initially served only to the royal family and their guests. However, in the 1970s, the dish began to be sold to the public by street vendors and small restaurants, and it quickly gained popularity across the island and beyond.

Preparation

The preparation of Ayam Taliwang involves several steps. First, a young chicken is cleaned and marinated in a mixture of garlic, turmeric, and salt. The chicken is then grilled over a charcoal fire until it is half-cooked. After grilling, the chicken is smeared with a spicy sambal sauce made from bird's eye chili, tomato, garlic, and shrimp paste, and then grilled again until fully cooked. The dish is typically served with steamed rice and plecing kangkung, a spicy water spinach dish.

Popularity

Ayam Taliwang is one of the most popular dishes in Lombok and has gained recognition throughout Indonesia and internationally. It is known for its unique taste, which combines the flavors of the chicken, the spicy sambal sauce, and the smoky flavor from the charcoal grilling. The dish is often served in restaurants specializing in Lombok cuisine, and it is also a popular street food.

See also

• Indonesian cuisine
• Lombok
• Sambal