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Street food of Lombok.

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Tempe– made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Usually fried in oil ( vegan friendly)

Tofu- is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness. Usually friedin oil (vegan friendly)

Satay – Can be beef, chicken or lamb satay served with a peanut sauce that has a soft texture with a mix of sweet, savory and spicy flavors.

Plecing Kangkung–  It’s made from blanched water spinach, served cold, with a dollop of special chili sauce as a topping. It’s also accompanied by other vegetables such as bean sprouts, string beans and grated coconut.

Ayam Taliwang.  is undoubtedly the iconic Lombok cuisine, traditionally featuring grilled chicken served with sambal (chili paste).  Foodie tip: Always look for ayam Taliwang places that serve free-range chicken as it is the best breed to be cooked for the menu.

Sate Bulayak- Sate Bulayak is actually pretty similar to sate Madura (Maduranese chicken or meat skewers, popularly known as ‘satay’). What differentiates the two lies in how the lontong (rice cakes) are served. The lontong for sate Bulayak is wrapped in spiral-shaped sugar palm leaves. The beef satay itself is cooked using a special chili paste recipe from the Sasak tribe.

Nasi Balap Puyung – steamed rice served with shredded chicken, chili paste, soybean, abon (shredded and fried meat) and fried eel.

Ares is a traditional dish made of pelepah pisang (young banana stem) cooked together with coconut milk among other spices that produce a mix of sweet and savory tastes. Ares is usually served by the Sasak tribe as an accompanying dish during a wedding ceremony.

Sate Tanjung – Unlike other satay dishes that are usually made of beef or chicken meat, sate Tanjung is made of cakalang (tuna) fish that is marinated with coconut milk and other spices.

Poteng Jaje Tujak dan Iwel– This dish usually only shows up during Eid celebrations. Poteng is fermented sticky rice, while jaje tujak is actually gemblong (glutinous rice cakes glazed with palm sugar). Poteng jaje tujak is cooked with a mixture of dracaena and pandan leaves.

Bebalung– The main ingredient of bebalung Soup is cow ribs or sometimes buffalo ribs. These ribs are flavored with bird’s eye chili, garlic, shallot, galangal, turmeric and ginger. Once cooked, a handful of fried shallots are added to the soup. The most popular eatery that serves bebalung is at Depot Kelebet located behind NTB governor’s office.

Rendang– piece of meat — most commonly beef — slow cooked and braised in coconut milk and spice mixtur well until the liquids evaporates and the meat turns dark brown, tender, caramelized, infused with rich spices.

Soto ayam– yellow spicy chicken soup It can also be served with hard-boiled eggs, slices of fried potatoes