Citra's Home Diary: AYAM BAKAR TALIWANG / INDONESIAN SPICY GRILLED CHICKEN FROM LOMBOK

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AYAM BAKAR TALIWANG / INDONESIAN SPICY GRILLED CHICKEN FROM LOMBOK | Çitra's Home Diary

The diversity in Indonesia has led to a rich culinary heritage. From the famous Satay to Indonesian salad gado-gado, every Indonesian food is really worth to try. Just like this "Ayam Taliwang"

Ayam Taliwang is made with chicken (preferably free-range), which is grilled previously. Once it has been grilled halfway, then it marinates and tenderizes with a spice paste. Then it grilled until cook trough.

Although Ayam Taliwang is said to be a dish favored 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 a grilled chicken with spicy savory with distinguished taste from one key ingredient; Kencur root or sand ginger.

Known as Kaempferia galanga, kencur is a plant in the ginger family that is found primarily in open areas in Indonesia, southern China, Taiwan, and Cambodia. At a glance, the rhizome (root) of Kencur resembles ginger appearance but has a different, distinctive flavor. It has a strong taste with a pungent after taste.

This herb root commonly used in many Indonesian foods, especially Balinese and Javanese foods.

You can find in Asian market or Indonesian market at your local.

Kencur Root/ sand ginger

This Ayam bakar Taliwang has a spicy savory taste and slightly sweet with a pungent taste from that kencur root.

It can be served with a side of water spinach in chili relish (Plecing kangkung) or eggplant (beberuk) covered with chili relish/ sambal

You may like this EASY CHICKEN KATSU WITH KATSU SAUCE

AYAM BAKAR TALIWANG / INDONESIAN SPICY GRILLED CHICKEN FROM LOMBOK | Çitra's Home Diary. #Indonesiancuisines #indonesisch #plecingkangkung #waterspinach #chickenrecipe #asianfoodrecipe #foodphotography #Indonesianfoodrecipe #endonezyamutfağı #ayambakar

The History.

This dish called Taliwang Chicken is a culinary delicacy that was first introduced by the people of Karang Taliwang. The emergence of this dish for the first time during the war between the Selaparang kingdom and the Karangasem kingdom of Bali. At that time troops from the Taliwang kingdom were brought to Lombok to help the Selaparang kingdom make peace with the Karangasem kingdom.

The troops from the Taliwang Kingdom were then stationed in an area which was named Karang Taliwang. This troop was tasked with making an approach with the King of Karangasem so that the battle which cost many lives and property would not continue.

In the troop, there were also Muslim religious leaders, cooks, and horsemen who all had their respective duties.

There were cooks from the Taliwang kingdom. They always prepare delicious dishes for the Taliwang royal troops. One such was "Ayam Taliwang". The chefs make this dish by using the ingredients and spices around them.

Over time, troops from Taliwang and the Lombok Sasak tribe mingled with each other. From this assimilation, a new culture emerged, both in socializing and processing food that was adjusted to one another between Taliwang troops and the indigenous people of Lombok. And this is where the Taliwang Chicken dish was created.

Besides the key ingredient I mentioned above, making this dish is simple and quick. Even you can make it ahead and grill the chicken anytime you want after you marinate it and keep in the refrigerator.

Indonesian Taliwang grilled chicken/ Ayam bakar Taliwang

By: Çitra's Home Diary

Ingredients:

🐔 1,2 kg chicken (preferably free-range) whole or cut. I use leg and thigh

🐔 2 kaffir leaves

🐔 2 Tbsp tamarind paste ( soak 2 tsp tamarind pulp in 2 Tbsp hot water)

🐔 1 pc turmeric leaf, finely sliced (optional)

🐔 1 lemongrass, bruised white part only

🐔 ½ cup of cooking oil

Ground spice:

🐔 5-6 small shallots (or 1 medium one)

🐔 5-6 cloves of garlic

🐔 5-7 red chili pepper (seeded for less spicy)

🐔 some birds eye chili pepper (less for mild spicy)

🐔 about 5 cm long "kencur root"/sand ginger

🐔 1 tsp dried shrimp paste

🐔 ½ tsp turmeric powder (optional)

🐔 1 tsp salt or to taste

🐔 pinch of sugar

How to make:

1) Roast the chicken directly over the stove (lowest heat) or charcoal until halfway cook. Set aside.

Using blender or mortar pestle, blend all "ground spices" above. Heat half cup cooking oil in a wok or pan, stir fry the grounded spices together with kaffirlime, lemongrass, turmeric leaf (if using), and tamarind paste. Sauteé until fragrant and oily. Add about half a cup of water and mix well. Turn off the heat.

2) To the spice, add in chicken, Mix and let all chicken covered with the spices. Let it marinates at least 5 hours or overnight.

Note: You can keep it in refrigerator for up to 2 days for grilling later.

3) When you are ready to grill, grill the chicken over charcoal (it's the best way). Or you can use a grilling pan and pan-grill the chicken until done. Another way use the oven; preheat the oven at 200℃ and cook the chicken for about 30 minutes.

Note: Brush the chicken with the remaining spice paste during the grilling/ roasting process.

Enjoy your Taliwang grilled Chicken with water spinach and chili relish.

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

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Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Ayam Taliwang adalah salah satu makanan khas Taliwang, Sumbawa Barat, Nusa Tenggara Barat.

Beberapa pendapat menyebutkan bahwa Ayam Taliwang mulai dijual pada masyarakat Karang Taliwang pertama kali oleh seorang ibu bernama Nini Manawiyah. Tak hanya dijual di Karang Tawaling, sajian ayamnya yang dulu diberi nama ayam bebelah tersebut mulai dikenal masyarakat luar daerah seperti halnya Mataram.

Pada tahun 1960, Ayam Taliwang semakin tenar dan dikenal banyak masyarakat. Tak hanya Nini Manawiyah yang menjual sajian Ayam Taliwang, seiring dengan berjalannya waktu masyarakat lainnya juga mulai membuka warung yang menyajikan sajian Ayam Taliwang. Tahun 1970, warung tenda mulai dikenal dan banyak warung tenda yang berdiri di Lombok sekitarnya yang menjual menu utama Ayam Taliwang.

Pada tahun 1980, restoran yang menjual sajian Ayam Taliwang mulai dibuka. Pada tahun itu juga, Ayam Taliwang dinobatkan sebagai kuliner khas Lombok. Dari hari ke hari, bulan ke bulan dan tahun ke tahun, Ayam Taliwang tak hanya dikenal di Lombok sekitarnya saja. Kini, Ayam Taliwang telah dikenal ke seluruh Nusantara dan pemasarannya telah ke berbagai daerah di Indonesia.

Ayam bakar Taliwang

Oleh: Çitra's Home Diary

Bahan-bahan:

🐔 1 kg ayam. Saya pakai bagian kaki dan paha semua

🐔 2 lembar daun jeruk

🐔 2 sdm air asam jawa

🐔 1 lembar daun kunyit, iris halus (opsional)

🐔 1 sereh, geprek

🐔 ½ gelas minyak goreng

Bumbu dihaluskan:

🐔 5-6 siung bawang merah

🐔 5-6 siung bawang putih

🐔 5-7 cabe merah besar / cabe keriting

🐔 cabe rawit sesuai selera pedasnya

🐔 2 ruas jari kencur

🐔 1 sdt terasi

🐔 ½ sdt kunyit bubuk (optional)

🐔 garam dan gula secukupnya

Cara membuat:

1) Panaskan minyak goreng lalu tumis bumbu halus bersama bahan lainnya; daun jeruk, air asam, sereh dan daun kunyit. Tumis hingga harum dan berminyak.

2) Masukkan ayam dan sedikit air, masak hingga bumbu meresap dan air menyusut. Masak dengan api kecil saja. Koreksi rasa, tambah garam atau gula sesuai selera.Matikan api.

3) Bakar ayam sambil diolesi dengan sisa bumbu. Paling enak dibakar diatas arang. Jika tidak ada, bisa gunakan wajan bakar atau dibakar dalam oven dengan setingan "grill"

Ayam bakar taliwang siap dinikmati dengan plecing kangkung dan pelengkap lainnya.

Selamat mencoba, semoga bermanfaat.