Spicy! That is the first description we get if we try the foods of Lombok. It may be represent the word "Lombok" island. Among the famous Lombok foods is Ayam Taliwang, whether it's roasted or fried. The chicken it self is relatively the same with the common chicken, only smaller. But, it becomes spicy because of the sauce on it is very tastes.
Sasak people name it "Manuk Pelalah", a build of fried or roasted chicken with big and small chicken and then try with coconut essence. For those who can't eat chili, they can order with "not so spicy" sausages. Ayam Taliwang is given with special Lombok sausages, coconut palm oil and onion. After being wasted for a couple of tame, it is given another ingredients and then wasted again.
It is said that Ayam Taliwang comes from a village in lombok, called "Karang Taliwang" in Cakranegara, Mataram city. It was the late Haji Murad and his wife, Salmah who popularities it. Soon, it has been developed by his descendants.
We can find Taliwang restaurant in some big cities like Jakarta, Semarang, Surabaya and Bali. Even food stalls on the streets sell this special foods. they order the special ingredients directly from Karang Taliwang to maintain it's gemure taste, which is very hot and spicy.
Along with the migration of people from outsides of Lombok, Ayam Taliwang also adjust their flavour. For example, for people from Yogyakarta, the ingredients taste sweet. For Sasak or Manado, they serve another hot sausages or ketchup.
Ayam Taliwang is the favorite menus of Lombok. The main ingredients of it is young chicken between 3-5 month old. We can taste the ingredients until the hones of it.
Ayam Taliwang is the typical food Lombok, West Nusa Tenggara based chicken. which served with red chili marinade of dry, onion, garlic, red tomatoes, fried shrimp, kencur, Java sugar, and salt.
Material:
1 chicken, halved
2 tablespoons lime water
1 / 2 teaspoon salt
200 ml water
1 tablespoon cooking oil
Blend:
7 red onions
4 cloves garlic
4 pieces of red chilli
2 cm kencur
1 teaspoon shrimp paste
1 tomato
20 gr salt
1 tsp brown sugar
How to make:
Preheat oven to 200 ° C.
Rub the chicken with lemon juice and salt and let stand for 30 minutes.
Stir-fry ground ingredients until fragrant, put the chicken and stir until stiff.
Pour water over medium heat until chicken is almost cooked.
Transfer to a heat-resistant dish and put in oven.
Cook for 25 minutes.
Open the lid and cook for another 15 minutes with the fire from above until the chicken dry.
Pick up and ready to be served.
Sasak people name it "Manuk Pelalah", a build of fried or roasted chicken with big and small chicken and then try with coconut essence. For those who can't eat chili, they can order with "not so spicy" sausages. Ayam Taliwang is given with special Lombok sausages, coconut palm oil and onion. After being wasted for a couple of tame, it is given another ingredients and then wasted again.
It is said that Ayam Taliwang comes from a village in lombok, called "Karang Taliwang" in Cakranegara, Mataram city. It was the late Haji Murad and his wife, Salmah who popularities it. Soon, it has been developed by his descendants.
We can find Taliwang restaurant in some big cities like Jakarta, Semarang, Surabaya and Bali. Even food stalls on the streets sell this special foods. they order the special ingredients directly from Karang Taliwang to maintain it's gemure taste, which is very hot and spicy.
Along with the migration of people from outsides of Lombok, Ayam Taliwang also adjust their flavour. For example, for people from Yogyakarta, the ingredients taste sweet. For Sasak or Manado, they serve another hot sausages or ketchup.
Ayam Taliwang is the favorite menus of Lombok. The main ingredients of it is young chicken between 3-5 month old. We can taste the ingredients until the hones of it.
Ayam Taliwang is the typical food Lombok, West Nusa Tenggara based chicken. which served with red chili marinade of dry, onion, garlic, red tomatoes, fried shrimp, kencur, Java sugar, and salt.
Material:
1 chicken, halved
2 tablespoons lime water
1 / 2 teaspoon salt
200 ml water
1 tablespoon cooking oil
Blend:
7 red onions
4 cloves garlic
4 pieces of red chilli
2 cm kencur
1 teaspoon shrimp paste
1 tomato
20 gr salt
1 tsp brown sugar
How to make:
Preheat oven to 200 ° C.
Rub the chicken with lemon juice and salt and let stand for 30 minutes.
Stir-fry ground ingredients until fragrant, put the chicken and stir until stiff.
Pour water over medium heat until chicken is almost cooked.
Transfer to a heat-resistant dish and put in oven.
Cook for 25 minutes.
Open the lid and cook for another 15 minutes with the fire from above until the chicken dry.
Pick up and ready to be served.
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