Sate or satay skewered grilled meat is one of Indonesia’s most famous foods. Every region in Indonesia has its own style of satay like Satay Mutton Madura, Satay Padang West Sumatra, Jakarta Chicken Satay or Lilis Bali Satay Unit. How about Lombok?
Because of its strategic position in the heart of the Indonesian archipelago, the island of Lombok has its own Satay. This is a wedding product from various traditions of many ethnic groups in Indonesia, such as Chinese, Arabic, Javanese, Balinese, Sundanese and many others.
The influence of multi-ethnic traditions has created an authentic sense of the island. It’s also the best place for hot and spicy food lovers. This guide serves to provide an authentic guide on where to find and what kind of satay to eat in Lombok that you can find on the side of the road, small shops and even in upscale restaurants or food courts.
Satay Rembiga is beef satay mostly like Sate Madura. The difference is in the sauce and spicy taste. If Sate Madura is served with peanut sauce, Sate Rembiga is roasted in spicy hot chili sauce. The combination of sauce and soft roast meat is better served with rice cake in banana leaves.
As the name of the food comes from the District of Mataram City Rembiga. About five minutes north of Mataram Sate Rembiga is available in several restaurants or food stalls until evening at Jalan Dr. Wahidin Sudirohusodo Rembiga. Just check your Google Maps, the location is about a few minutes east of Selaparang Aiport, an old airport in Lombok.
Bulayak Satay is made from chicken fillets, beef, and beef innards. The difference from other Indonesian Satay is in Bulayak, it is a variety of steamed rice cake rice cake in other palm leaves (Arenga pinnata). Sate and Bulayak are served with coconut milk sauce, black soybean sauce and chopped green chili.
Bulayak came from the Narmada District, West Lombok. The best place to enjoy Sate Bulayak is at Narmada Water Palace, Pura Lingsar or Suranadi Water Park. Food is also available in the Udayana City Forest in Mataram and Senggigi Beach, West Lombok.
Satay Ikan Tanjung
Sate Ikan means fish skewers from Tanjung, North Lombok. Most of these foods are made from saltwater fish like swordfish, cones or marlin. A piece of fish scratches deep in coconut milk sauce with herbs and spices to get rid of the fishy odor.
Each Satay is burned on wood or charcoal fire for a familiar barbecue taste. Many food stalls and restaurants serve daily menus at Tanjung Market and traditional markets. This place is about five minutes from Bangsal Harbor, the main sea port to Gili Island.
This is another variant of Satay. This satay is made from minced beef mixed with grated coconut, thick coconut milk, chili paper and some herbs and spices. A mixture of minced meat and coconut seasoned with bamboo, or lemongrass stems, then roasted with charcoal.
Unlike other satay recipe skewers that are made narrow and sharp, bamboo skewers from the satay pusut are flat and wide. This wider surface allows minced meat to stick and settle.
The term Sasut Lombok means “to wrap”, which is in accordance with the method of making it to wrap around rather than piercing the flesh. It’s mostly like Sate Lilit Bali but the difference is in the meat used. Satay Lilit can be made from pork or turtle meat, but Satay Pusut is only made from beef.
Where to get it? In Mataram, Sate Pusut is available every afternoon at Rembiga Market, Kebon Roek Market and several food vendors on Jalan Saleh Sungkar, Ampenan.
In Lombok almost no animal body parts are wasted, including cow innards. Satay Baduk is made from cow intestines and stomach. A piece of viscera meat mixed with thick spicy coconut oil sauce and roasted in wood or charcoal fire. Better to serve while warm with rice cake or rice. Every afternoon there are stalls selling satay at Rembiga Market, Ampenan Market and Kebon Roek. Because of its fat, this food is not recommended for you in the diet program. (Fer / zul / r2)
Source : BPPD NTB
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