My first ever visit to
Whenever I met with a local Lombokian my first question was always:
… ‘who makes the best Ayam Taliwang in
Strangely the answer was almost always the same….’my mother!’. Unable to find Warung My Mother, I had to look elsewhere. General opinion identifies the best as being available in a string of street-side Taliwang food stalls, set up every evening in Mataram, towards Cakra, after the shopping mall.
Taliwang Chicken tastes hot and deeply piquant it has a unique flavor.
The name of the dish is derived from Karang Taliwang, a subdistrict in Mataram where the recipe for this regional specialty has its roots. The late H. Abdul Hamid is recognized for creating the Ayam Taliwang recipe in 1970.
Lesehan Taliwang Irama -- situated on Jl. Ade Irma Suryani in Karang Taliwang, Cakranegara, Mataram -- was set up in 1997 by Hamid's son, H. Mahmudin, where guests eat lesehan-style, sitting on floor mats..
The ingredients for this chicken are only chili, garlic and terasi, but the method of preparation and the proportions of these condiments are different, and kept as family secrets. Hamid concocted his spice sauce in the 1970s when he first opened a chicken stall near the Cakranegara shopping center.
Now street food, or overly basic warungs are never recommended to the short term visitor to any country, so we had to limit our investigation to restaurant versions at which you expect the use of pristine kitchens. My first ever taste of Ayam Taliwang had been at Warung Enak in Ubud, it was on their original menu and I loved the flavours even though I later discovered that their version had been well toned down from the real
Ayam Taliwang has been adopted in
When they say ‘spicy’ in
In Lombok, particularly around the popular tourist area of Senggigi, I was amazed to find quite a variety of different cuisines available, although many locally owned restaurants offer the traditional tourist menu with a multitude of ‘cuisines’. But the professionals have also started to arrive in