Spicy Sensation Tempting, 10 Typical Lombok Foods That Make Billing And Mandatory To Try

YOGYAKARTA - Lombok is not only famous for its beautiful beaches and Mount Rinjani, but also for its culinary wealth. This island is known as a paradise for scathing lovers, because almost all of its food relies on chili as the main ingredient. The sensation of burning the tongue is actually a special attraction for visiting tourists.

The tradition of the people of Lombok who like to process chilies makes local culinary have a strong character. The combination of fresh vegetables, meat, and fish is always combined with distinctive bold chili sauce. From Plecing Kakung to Bebalung, each dish presents an unforgettable taste.

More than just food, Lombok's spicy culinary also retains the meaning of culture. This special dish is present at traditional events, family celebrations, to special guest banquets. Here are 10 Lombok-type spicy foods that are unfortunately missed.

Plecing kale is a Lombok culinary icon that has always been a favorite of tourists. This dish is in the form of boiled water kale served with spicy tomato chili sauce mixed with cayenne pepper, shrimp paste, and lime juice. Additional dauge, long beans, and fried earth beans add to the sensation of chills and flavor-rich.

Lombok's kale is different from the usual kale because it is planted in the river with a special method. The stem is large, fresh, and furious, so it is even more delicious when combined with spicy chili sauce. The simplicity actually makes the plecing kale always special on the tongue.

Puyung racing rice is known as an addictive spicy dish. Hot rice seeds are served with chicken suwir, fish, or duck side dishes that are spiced with Nusantara spices. Its distinctive characteristic lies in super spicy sauce that is taste-enriching.

Usually, this dish is also equipped with melinjo emping as a complement. The combination of rice, side dishes, and spicy chilies creates a full of surprises that make it suitable for culinary challenge lovers. Not surprisingly, puyung racing rice is often the main choice for tourists.

Beruk terong is a refreshing Lombok special. Fresh purple gong is combined with long beans, then watered with spicy tomato chili sauce. The combination of cayenne pepper, shallots, tomatoes, salt, and sugar creates harmony with spicy, sour, and sweet flavors.

This menu is usually present as the main food companion. When eaten with tawang chicken or kale plecing, Beberuk terong enriches the culinary experience. Its freshness makes the spicy dish feel more balanced.

Kelaq lebui is a traditional Lombok vegetable made from black soybeans. His sauce has a spicy and sour taste from a mixture of chili and light acid. A fresh spicy taste with a touch of acid makes this dish unique.

Usually in the future lebui will be presented as a complement to the main menu. Its existence adds to the variety of scathing culinary choices of Lombok that must be tried.

Vegetables are unique because they use young banana flavorers as the main ingredient. Santans and spices such as turmeric, ginger, kemiri, onions, and enveloping roughness produce spicy flavors. Sometimes beef or chicken is added to enrich the taste.

This dish is often present at traditional Lombok people's events. More than just food, vegetables are a symbol of togetherness that has been passed down from generation to generation. Its uniqueness makes vegetable is different from other Nusantara culinary delights.

Rarang chicken comes from Rarang Village and is now popular in various Lombok restaurants. The village chicken is fried and then watered with spicy spices from chili, kemiri, onions, and terasi. The spicy taste of the taste immediately teases the taste.

This dish is usually served with kelor leaf vegetables or beberuk terong. The price is quite affordable and easy to find. No wonder, Rarang Chicken is a favorite of tourists and local people.

Sate bulayak is made of grilled beef with Lombok-sandantned peanut spices. What makes it unique is bulk rice cake, wrapped in spiral-shaped palm leaves. When eaten, lontong must be opened following leaf ulir, providing its own unique experience.

The peanut Seasoning is savory and thick, similar to curry, so it is different from satay in other areas. The combination of spice-based satay with bulk lontong creates a taste that is hard to forget.

Sate Tanjung comes from the Tanjung area, North Lombok. The main ingredient is skipjack fish which is burned and then covered with spice. The aroma of grilled fish mixed with spices makes it a special dish.

Usually this satay is enjoyed by heat with rice or rice cake. The spicy taste of rasal makes it the right choice for seafood lovers. Sate Tanjung is also proof of the creativity of the Lombok people in processing marine products.

Sate Rembige is a culinary culinary made from beef from the Rembige area. Meat is smeared with Lombok-type spices and then burned until fragrant. The taste is spicy and the texture is soft in the mouth.

Sate is popular among tourists because it is always served warm and full of spice. Not only is it a daily menu, but also is it present at family events and celebrations.

Bebalung is a soup for cow's ribs or buffalo that is spicy. The sauce is rich in spices from cayenne pepper, turmeric, onions, ginger, and lengkuas. The fragrant aroma mixes with a warm spicy taste that is delicious to eat.

This dish is often served in traditional events and important banquets. Bebalung is not just a culinary delight, but also a symbol of Lombok culture. The spicy sensation of the sauce always leaves a deep impression on the connoisseur.

The Lombok culinary is proof of the richness of tradition as well as the attraction of tourism. Each dish not only spoils the tongue, but also strengthens togetherness in society. For scathing lovers, culinary lombok is a paradise that always deserves to be explored.