Ayam Bakar Taliwang

 

 

Taliwang chicken is the typical food of Lombok, West Nusa Tenggara-basedchicken spices served with a dried red chili, onion, garlic, red tomatoes, friedshrimp, kencur, Java sugar, and salt. Usually served with traditional foods such asPlecing Lombok

A tour of Lombok, West Nusa Tenggara, will not be complete without tasting the local Taliwang Chicken,Ayam Taliwang. This typical Lombok dish is a favorite among both locals and visitors to the island. At first glance, Taliwang Chicken looks almost like the common grilled or fried chicken, simply covered with a spicy relish. Only after tasting it can we discern the difference. 

Pelecing

Plecing kale is a typical dish from Lombok Indonesia. Plecing consists of kale and spinach are boiled and served cold with fresh tomato sauce, made from chili pepper, salt, shrimp paste and tomatoes, and sometimes given a lemon drop. as a companion Taliwang Chicken, spinach plecing usually served with extra vegetables such as bean sprouts, green beans, fried peanuts, or ointment.

Kale is used for cooking is also very distinctive, not like kale vegetable crops such as common on the island of Java, but is usually in the form of water spinach grown in the river that flows to a particular method, which produces large kale with crispy bars.

Tomato sauce / condiment pelecing made using lombok paste for more delicious smells and feels right with chilli spinach

 

 

 

 

Satay Rembiga

SATAY Rembiga, a simple yet delicious dish of seasoned beef cubes grilled over hot coals on bamboo skewers, is one item on Lombok’s exciting menu of traditional cuisine nowadays often sought out by tourists.

Many newcomers to the dish report immediate addiction to the sweet, spicy satays served with warm rice or rice cakes wrapped in leaves plus vegetables.

Pelecing Kangkung is spinach mixed with grated coconut and a splash of hot sauce and Serbuk is made from mixed vegetables flavoured with coconut and sauce.

While Satay Rembiga is popular with locals and tourists, only a few vendors specialise in the dish. But at Rembiga village in Selaparang, Mataram, its original home, women prepare the satays daily.

At Warung (café) Rembiga, where Satay Rembiga is the signature dish, manager Akhmad Hairi said that with good levels of proficiency in preparing the dish, villagers could sell it to supplement their family incomes.

He explained why only Rembiga villagers had the expertise to make authentic Satay Rembiga.

“It is said that when an ancient royal family of Pejanggik [a long-ago kingdom in Central Lombok] settled in Rembiga, they brought with them expertise in processing food, especially satays,” said Akhmad who is vice chairman of the Indonesian Guides Association (HPI) of West Nusa Tenggara (NTB) province.

The expertise was passed down to the royals’ children and grandchildren until it became a typical dish of the entire village.

Akhmad said you cannot duplicate the true taste of Satay Rembiga. “Its distinctive,   sweet and spicy flavour means there is always a rush for the skewers by both Lombok islanders and visitors,” he said.

“Many Indonesian tourists take Satay Rembiga home to their regions as a typical culinary product of Lombok.”

Before he became manager of Warung Rembiga,  Akhmad would often bring tourists to eat Satay Rembiga from street vendors at the Rembiga intersection, about 2km from the NTB Governor’s office.

The recipe for the dish is quite easy and it uses simple flavouring ingredients. The beef is seasoned with small hot chillies, shrimp paste, garlic, salt and sugar.

The answer to achieving a delicious result is found in the balance of ingredients – but Satay Rembiga specialists will not give away the details.

“Any food whose composition achieves an appropriate and balanced flavour will generate a delicious result,” said Mrs Sinaseh, owner of another satay café, the 25-year-old Warung Sate Rembiga, just north of the Rembiga intersection.

Despite overwhelming demand for the dish, it remains affordable. A serving of 10 satay sticks without vegetables will cost Rp15,000.

“If we add the spinach, other vegetables, powder and a beef bone broth named Bebalung, then diners can still enjoy the typical cuisine of Rembiga village for less than Rp50,000,” said Mrs Sinaseh.

With increasing tourism, the traditional dishes of Lombok are becoming more widely known and sought-after.

The island’s food vendors, working from street stalls, kiosks, cafés and restaurants, represent only one business sector to be experiencing an economic revival thanks to increased tourism. Other local sectors to benefit include transport and arts and crafts.

Bebalung

 
Bebalung is Sasak language means ribs. This food called Bebalung because made from cows or goats ribs. Its cooked similar to common soup but very well done so the meat at the bones become very soft with traditional seasoning blends. This menu always available in every celebration of local residents. Served with plain rice, slice of lemon and chili make it fresh and tasty. The soup and chili served in separate so for someone who can’t eat spicy food can try this.

   

Sate ikan.

Sate Ikan Tanjung (Fish Satay) Originally coming from a village called Tanjung - Northern Lombok. Pieces of fresh snapper or tuna mixed with coconut milk, lemongrass, garlic, chilli paper, spices, wrapped onto sate stick and grilled. Easy to find this Satay in Ampenan and Tanjung where the food come from. Usually served separate with young chili.


Sate Pusut (Pusut Satay)The kind of this Satay made from coconut, seasoning and meat. Mix together and put in the stick then grilled. This food is available in every celebration as the choice beside of Satay Tanjung, Chicken Satay and Lamb Satay.

Ares

Ares is kind of curry dishes, it made from Ares (Batang Pisang) or in English called banana stem especially inner part cooked together with special seasoning in coconut milk and mixed with meat of chicken, beef or even fish. Its become one of the menu that should available with the Sate (satay), bebalung and pelecing Kangkun on every celebration people in Lombok such as weeding, local ritual, Hari Raya Lebaran (Idul fitri) serve always with rice.