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.
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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.
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.
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
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