Enjoying a Typical Culinary Tour of the Sasak Lombok Tribe

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lombok kuliner
Sate Rembiga (Foto: detikfood.com)
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NUSADAILY.COM – MATARAM – In Lombok, satay is a popular culinary delicacy. One of the most popular is Sate Rembiga in the Dasan Lekong area, Rembiga Village. This slightly spicy satay costs IDR 20 thousand for 10 sticks.

The appearance of Sate Rembiga itself is like ordinary satay. The advantage of Sate Rembiga lies in the use of beef in beef, which is softer. Previously, the skewered meat was soaked in red chilli sauce, candlenut, shrimp paste, chilies, and other spices.

When served, like most Lombok culinary delights, Sate Rembiga also has a number of accompaniments. Another option is fish satay with a fresh, spicy taste, which can be found in the Tanjung area, North Lombok. This area is known as a producer of fresh fish.

Similar to Sate Rembiga, this fish satay is made from clenched fists of fresh mackerel, then mixed with spicy spices. This dough has a slightly yellow color, which is turmeric as a fish odor remover. It should be noted that this satay is sold at street vendors, so that during this pandemic, it is safer to bring home than to eat on the spot.

Next, there is Sate Bulayak which comes from the Suranadi area, West Lombok. The uniqueness of this meal lies in the bulayak, or rice cake, which is wrapped in palm leaves. Sate Bulayak is also juxtaposed with ground peanut sauce, resembling Sate Padang.

The hunt for culinary tourists can continue to the traditional village of Sade. 45 km from Mataram, this village still holds strong indigenous Lombok culture to this day. A must-try culinary at Sade is Ares, which is guaranteed to be present in every traditional event.

According to local residents of Sade Village, Ares was a special dish for the royal family as a side vegetable for beef. The food is eaten by hand, is said to have a savory and spicy taste. Meanwhile, for a light meal, there is Poteng Jaje Tujak.

Poteng Jaje Tujak consists of two dishes, namely poteng or tape made from white sticky rice, and jaje tujak which is prepared from a mixture of white sticky rice, black sticky rice, and coconut. Poteng making takes up to three days, and the taste tends to be sweet.

“Usually when here [in Lombok], we serve [Poteng Jaje Tujak] just when there are [traditional] events,” said Thamrin, a local resident.

Exploring and trying various culinary tours #DiIndonesiaAja will make you aware of the nation’s cultural richness. Traveling can still be done during a pandemic, as long as we adhere to the CHSE-based health protocols, and maintain the health and environment that is visited. (Han)