 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 in Taliwang, West Nusa Tenggara, Indonesia.
Although Ayam Taliwang is said to be a dish favoured by the 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]
Satay, or sate in Indonesian spelling, is a Southeast Asian form of kebab made from seasoned, skewered and barbecued meat, served with a sauce.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Indonesian Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household.
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Mie goreng, also known as bakmi goreng, is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it is sold by food vendors from street hawkers (warungs) to high-end restaurants.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
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Plecing kangkung is an Indonesian spicy water spinach dish from the island of Bali and Lombok. Plecing kangkung is made from blanched water spinach leaves and served cold with plecing sambal made from ground red chili pepper, shallot, garlic, bird's eye chili, candlenut, kaffir lime, shrimp paste, salt, and sugar. As a side for the Lomboknese dish Ayam taliwang and Balinese dish Ayam Betutu, plecing kangkung is also usually served with additional ingredients such as bean sprouts, string beans, fried peanuts, and urap's grated spicy coconut dressing.
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Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Betutu is a Balinese dish of steamed or roasted chicken or duck in rich bumbu betutu. This highly seasoned and spiced dish is a popular dish in Bali and Lombok, Indonesia. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil.
Ayam kecap or ayam masak kicap is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce commonly found in Indonesia, and Malaysia
Pecel ayam is a traditional chicken dish of the Kemiren Banyuwangi Osing tribe of East Java, Indonesia.
Balado is a type of hot and spicy bumbu found in Minang cuisine of West Sumatra, Indonesia. It has since spread through the rest of Indonesia and also Malaysia especially in Negeri Sembilan. Balado sauce is made by stir frying ground red hot chili pepper with other spices including garlic, shallot, tomato and kaffir lime in coconut or palm oil.
Ayam geprek is an Indonesian crispy battered fried chicken crushed and mixed with hot and spicy sambal. Currently ayam geprek is commonly found in Indonesia and neighbouring countries, however its origin was from Yogyakarta in Java.
