Ayam Taliwang

Ayam Taliwang is a delectable spicy chicken dish originating from Indonesia, specifically from Lombok. It is classified under the ayam bakar (grilled chicken) category and is believed to have been a favorite among Sasak nobility. However, a man named Abdul Hamid claims to have invented it in 1970, naming it after Karang Taliwang in Mataram.

This dish stands out in Lombok's culinary landscape. It features chicken, preferably free-range, that is first grilled and tenderized. The chicken is then immersed in oil and generously coated with a spicy sauce made from garlic, chili, and shrimp paste before being either fried or grilled to perfection.

At first glance, Ayam Taliwang might resemble your typical grilled or fried chicken, but the magic lies in the sambal coating, which imparts a sweet and spicy kick with subtle hints of shrimp paste. It is often served with water spinach and eggplant, both generously draped in chili sauce.

Several variations of the Taliwang flavor exist, including instant noodle adaptations and dishes like Taliwang Grilled Chicken, Plecing Kale, Eggplant, and Sambal Dabu-Dabu. Each variation brings its own unique twist to this beloved Lombok specialty.