Satay or Sate a grilled meat skewer is one of the most renowned Indonesian food. Every region in Indonesia has it’s own style of satay such as Mutton Satay of Madura, Satay Padang of West Sumatera, Chicken Satay of Jakarta or Satay Lilit of Bali. How about Lombok?
Because of its strategic position in the heart of Indonesian archipelagos, Lombok island has a its own Satay. It’s products of marriages of different traditions from many ethnic groups in Indonesia, such as Chinese, Arab, Javanese, Balinese, Sundanese and many others.
The influence of the multi-ethnic traditions has create an authentic taste of the island. It’s also the best place for a 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 which you can find at the road side, small shops and even in high-end restaurants or food courts.
Satay Rembiga is a beef Satay mostly like Satay Madura. The difference are in the sauce and spicy taste. If the Satay Madura is served with peanut sauce, Satay Rembiga are grilled in hot spicy chili paper sauce. A combination of sauce and grilled soft meat better served with lontong-rice cake in banana leaf.
As it names the food originate from Rembiga a sub district of Mataram City. About five minute to the north of Mataram Satay Rembiga are available in some restaurant or food stall till night at Jalan Dr Wahidin Sudirohusodo Rembiga. Just check your Google Maps, the location is about minutes to the east of Selaparang Aiport, the old airfield of Lombok.
Satay Bulayak was made from chicken fillet, beef, and beef innards. The difference from other Indonesian Satay are in Bulayak, it is other various of lontong a steamed rice cake in palm (Arenga pinnata) leaf. Satay and Bulayak are serve with coconut milk sauce, black soy bean sauce and pieces of green chili.
Bulayak is originate from District Narmada, West Lombok. The best place to enjoy Satay Bulayak are in Narmada Water Palace, Pura Lingsar or Suranadi Water Park. The foods also available in Udayana City Forest in Mataram and Senggigi Beach, West Lombok.
Satay Ikan Tanjung
Satay Ikan mean fish meat skewer from Tanjung, North Lombok. Mostly this food are made of saltwater fish such as swordfish, cucut or marlin. Slice of fish scratch deeply into brown coconut milk sauce with some spice and herb to eliminate the fishy smell.
Each Satay is grilled over wood or charcoal fire for that familiar barbecue flavor. Many food stall and restaurant serve the menus daily in Pasar Tanjung and Pemenang traditional market. This place is about five minutes from Bangsal Harbor the main sea ports to The Gili Island.
It is another variant of Satay. This Satay is made from minced beef which is mixed with grated coconut, thick coconut milk, chili paper and some herb and spices. The mixed of spiced minced meat and coconut is wound around bamboo, or lemongrass sticks, it is then grilled on charcoal.
Unlike skewers of other Satay recipes which is made narrow and sharp, the bamboo skewer of sate pusut is flat and wide. This wider surface allowed the minced meat to stick and settle.
The term of pusut Sasak Lombok means “to wrap around”, which corresponds to its making method to wrapping around instead of skewering the meat. It mostly like Satay Lilit of Bali but the difference are in the meat used. Satay Lilit could made of pork or turtle meat but Satay Pusut is only made of beef.
Where to get it? In Mataram, Satay Pusut are available every afternoon ini Pasar Rembiga, Pasar Kebon Roek and some food hawker in Jalan Saleh Sungkar, Ampenan.
In Lombok there is almost no part of the cattle’s body are wasted, including beef offal. Satay Baduk are made of cow intestines and hull. Slice of beef innards are mixed with sauce of spicy thick coconut oil and grilled in wood or charcoal fire. It’s better serve while warm with lontong or rice. Every afternoon some food stall sell the satay in Pasar Rembiga, Pasar Ampenan and Kebon Roek. Because of its fatty this food are not recommended for you in diet program.(fer/zul/r2)