Ayam Taliwang

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Ayam Taliwang
Ayam Taliwang in Lombok
Ayam Taliwang in Mataram
CourseMain course
Place of originIndonesia
Region or stateTaliwang, Lombok
Serving temperatureHot or room temperature
Main ingredientsGrilled 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]

See also[edit]


  1. ^ a b Kamah 2001-10-24, Ayam Taliwang.
  2. ^ a b c d e Nugraha 2007-04-26, Famed 'Ayam Taliwang'.
  3. ^ "Pelecing". Kamus Besar Bahasa Indonesia (in Indonesian).