What to Eat and Drink

Crave - - TRAVEL -

Sate Ikan Tan­jung

Orig­i­nat­ing in Tan­jung, north Lom­bok, fish sa­tay is made from pounded snap­per or tuna blended with spices, co­conut milk, small chill­ies and lemon­grass, and grilled on sticks. Fra­grant, sour and spicy, it’s a de­li­cious road­side snack. We ate it at a warung (fam­i­lyrun café) on Ke­ta­pang Beach, on the way to Bayan.

Pelec­ing Kangkung

Kangkung, or wa­ter spinach, is a Sasak sta­ple. It’s blanched un­til ten­der, and served with a pun­gent sauce of toma­toes, chilli, gar­lic, shal­lots and terasi (shrimp paste), with a squeeze of le­mon or lime. We had ours at Ya Ya Warung, where it comes with a smat­ter­ing of peanuts and bean sprouts for tex­ture, and is of­ten or­dered as a side to ayam tali­wang.

Ayam Tali­wang

Per­haps the most pop­u­lar dish in Lom­bok, a lean young chicken is grilled or fried and served with a fiery sam­bal, or chilli paste. The chicken is quite skinny, which means it stays ten­der and is ex­cep­tion­ally de­li­cious. Ayam tali­wang is served ev­ery­where, but we en­joyed it at RM Nada Alan Nya­man.

Be­beruk Terong

Egg­plant is pop­u­lar on Lom­bok and comes in many guises. Here, it’s stir-fried un­til ten­der and al­most fall­ing apart, and smoth­ered in a heav­ily spiced tomato sauce. Try it at any warung.

Bakso Ayam

Hugely pop­u­lar al­though not orig­i­nally from Lom­bok, bakso ayam, or In­done­sian chicken meat­balls, was one of our favourite dishes (we loved it at Bakso Ber­anak). Break apart the ten­nis ball-sized meat­ball to find smaller, denser meat­balls in­side and a quail’s egg at the cen­tre. The meat­ball comes in beef broth – rich, com­plex and in­tensely flavoured with onion, gar­lic, chilli and pep­per – with egg noo­dles and rice ver­mi­celli. Eat it with sam­bal, thick soy paste and chilli sauce.

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