Showing posts with label Lombok Culinary. Show all posts
Showing posts with label Lombok Culinary. Show all posts
Taliwang grilled chicken....feel the sensation of spicy dishes in Lombok
Iga oseng Lombok Ijo,delicious Lombok food
Iga oseng Lombok Ijo
Recipes Iga Lombok Ijomaterial:
cooking oil to taste
10 pcs red onion, finely
5 cloves garlic, finely
75 g green chilies, crushed coarse
100 g tomatoes, thinly sliced roughly mashed
½ teaspoon salt
500 g of boiled beef ribs
Boiled Beef Ribs:
2 pounds meaty beef ribs
1, 5 lt of water
15 pcs red onion, finely
10 cloves garlic, finely
5 tablespoons cooking oil
2 tsp pepper powder
1 teaspoon salt
10 pcs red onion, crushed coarse
8 cloves garlic, crushed coarse
Sambal Penyet:
15 pcs red chili, fried
5 cloves garlic
1 teaspoon salt
1 teaspoon cornstarch
2 tablespoons hot oil
How to Make:
Boiled Beef Ribs: put all the ingredients of boiled beef ribs in a saucepan until tender ribs (25 minutes with pan presto the sound of hissing pan). Lift the ribs and drain.
Sambal Penyet: red pepper puree, garlic, salt, add the cornstarch, flush with hot oil, while ulek until blended. Set aside.
Heat oil and saute onion and garlic until fragrant. Enter the green peppers, tomatoes and salt, cook until the ingredients are cooked. Enter Boiled Beef Ribs and Sauce Penyet, stir well.
Klepon / Kelepon...traditional Lombok isLand snack
Rarang Rice
If we travel from Mataram, the capital of West Nusa Tenggara Province (NTB) to the District of East Lombok, then it will traverse the region Rarang Village. On the left side of the road area, will be found simple shop, but usually full of visitors.
Nameless shop is relatively small, measuring only not more than 4X6 meters square.
Therefore, when you want to enjoy the menu offered in the shop, does not need to be surprised, if many visitors crowded willing to stand in line. They are not only the surrounding community, but also migrants from various regions.
Komaq vegetable nodes are nodes that the material of the nuts. While the spicy chicken soup made from young chicken meat cooked with chili coconut milk which is quite spicy. While the fried chicken is also made from young but fried chicken is dry and crisp.
Gule Gending, Cotton candy music
Walking peddle gule gending, the seller will beat gule gending container to play music.Gule gending container made of sheet zinc and oil cans.To make it takes about 1 to 4 weeks.Creating a container gule gising need not be arbitrary and expertise.
Gule gending container designed to produce tones as musical instruments in general.
Wheat flour fried in hot oil and then sugar and water included.
Gule gending dough is ripe lifted and placed on aluminum plates.
Exciting to see the dough gule gending pulled then mixed flour.
To appear attractive, gulegending colored bread. So, gule gending sale tomorrow morning.
In Lombok, gule gending regarded as an art. Therefore, the seller gule gending often invited to sell at special occasions.
In addition to the sound of hornet fun, food gule gending also for snacks.
Tanjung satay
Tombek a typical hawker Lombok
grated coconut, plus brown sugar. However, there are fundamental differences regarding both these snacks. Not just how to eat it, ie if cerorot do you eat is to roll-rolled in the palm of the hand, while Tombek by unfolded leaves (palm) are wrapped. There is one fundamental difference of this snack. In the community of South Lombok, that Tombek usually more often made during a groundbreaking ceremony .Do not afraid, it's just part of the ritual community of South Central Lombok, with the aim to pamper and expression of gratitude for the pilgrims who come. That said, usually when the show, Lombok typical food, good snacks are made full and special. As Cerorot, wajik, banget, and others.
Cerorot/Clorot ( unique traditional snacks of Lombok Island )
Santan Clorot Dough Recipe Ingredients:
* 250 ml thick coconut milk from half coconut
* 1 1 / 2 tablespoons rice flour
* 1 / 2 teaspoon salt
Clorot Flour Dough Recipe Ingredients:
* 850 coconut milk from a coconut
* 250 grams of brown sugar, finely sliced
* 250 grams of rice flour
* 2 pieces of pandan leaves, torn to pieces, make a knot
* Salt according to taste
Packaging Clorot:
* Coconut leaves / leaf, discarding the bones
How to Make Clorot:
1. Coconut dough: mix all ingredients and set aside. Prepare a leaf shaped like a cone, the lower end should be small and close together, pin the top so as not to loose.
2. Flour dough: small spi conditioned with coconut milk, brown sugar, salt, and pandan leaves. Pour rice flour gradually while stirring until dough becomes smooth, lift, strain if necessary.
3. Pour the rice flour batter into the cones about 3 / 4 sections.
4. Enforce, the pylons are in the pits kelakat, steamed about 15 minutes until the dough hardens.
5. Pour the coconut milk, steamed back about 15 minutes until completely cooked.
6. Remove and serve
Poteng ( Traditional Food for Lebaran On the island of Lombok )
Lombok is a typical snack Poteng who always asked the guests when a visit to a neighbor or family ( silaturrahmi ) after Idul Fitri prayers, for it is no surprise that home visiting neighbors poteng snacks are always available.
After a given dye sticky wind to cool and then given a tape or powdered sweetener yeast that will make poteng be delicious and tasty.
Pecel Lombok
Pecel food menu could probably be found anywhere in Indonesia. But, on the island of Lombok you can also enjoy meals on this one. Other regions appear to other flavor. Therefore, if you travel to Lombok, could try to enjoy the uniqueness pecel.
Pecel favorite food seems to have become part of many people. Pecel a diet rich in fiber and nutritious ingredients that vary widely.In Java there are a number of areas are well known pecel food menu, such as Madiun and Blitar. Pecel from the area known to have a distinctive taste.However, on the island of Lombok you can also enjoy pecel. In this area, particularly in the city as the capital Mataram West Nusa Tenggara Province (NTB), pecel offered there are different kinds, not just the typical Madiun pecel or Blitar, but there is also a typical pecel Lombok.
Pecel Lombok typically made from raw spinach, bean sprouts, and cucumber. Moreover, in its presentation, the typical pecel Lombok rice cake doused in sauce as well as crackers.
Thus, typical Lombok pecel taste like gado-gado in general. Therefore, taste sauce used, peanut flavor is very prominent.
Pecel known differences in Blitar or in Madiun with typical pecel other Lombok is perhaps an additional cracker. Serving meals pecel with crackers, unusual. Pecel of Blitar and Madiun usually served with peanut brittle.
Other differences, the raw material as a "flavor" of regular basil sprinkled on a typical pecel Blitar and Madiun was also not found in typical pecel Lombok.
Perhaps the differences is what makes pecel sold in Lombok has its own characteristics. Although slightly different from the pecel in general, typical pecel Lombok is also no less delicious.Well, your curiosity will be answered if you come to Lombok and diverse culinary treasure hunt ^_*
Pecel favorite food seems to have become part of many people. Pecel a diet rich in fiber and nutritious ingredients that vary widely.In Java there are a number of areas are well known pecel food menu, such as Madiun and Blitar. Pecel from the area known to have a distinctive taste.However, on the island of Lombok you can also enjoy pecel. In this area, particularly in the city as the capital Mataram West Nusa Tenggara Province (NTB), pecel offered there are different kinds, not just the typical Madiun pecel or Blitar, but there is also a typical pecel Lombok.
Thus, typical Lombok pecel taste like gado-gado in general. Therefore, taste sauce used, peanut flavor is very prominent.
Other differences, the raw material as a "flavor" of regular basil sprinkled on a typical pecel Blitar and Madiun was also not found in typical pecel Lombok.
Perhaps the differences is what makes pecel sold in Lombok has its own characteristics. Although slightly different from the pecel in general, typical pecel Lombok is also no less delicious.Well, your curiosity will be answered if you come to Lombok and diverse culinary treasure hunt ^_*
Sate Pusut ( Lombok Sate )
Simak
Baca secara fonetik
Nasi Puyung ( Puyung Rice )
The name derives from the name Nasi Puyung namely Kampung Puyung homelands, Central Lombok, West Nusa Tenggara. Pioneer maker Puyung Rice is a rice seller is Papuk Esun from Puyung village. He has been selling rice Puyung since the 1980's and now the growing business and has been handled by children and grandchildren. Because of deliciousness, Rice Puyung increasingly proliferated to the downtown like in Mataram, West Lombok.
Rice Puyung appearance is not too special with the white rice that is placed on a banana leaf. However, this Puyung Rice pleasure lies precisely in pauknya side dish consisting of chilli, soy fried, shredded, and chopped chicken meat and grated coconut. As another famous Lombok dishes spicy, Rice Puyung may exist in the highest ranks about spicy
Sate Bulayak, Culinary Lombok
Bebalung ( Beef soup )
Bebalung ( Beef Soup )
This is one area Masakah Typical of Lombok NTB, lovers Culinary
Archipelago has been recorded in various print media and magazines.
Here are recipes and how to create a Bebalung Lombok:
Materials to make a typical bebalung Lombok:
750 grams of beef ribs, cut into pieces
20 gr sour leaf
1500 ml of water
1 tablespoon salt
3 tablespoons oil for frying
Blend the spice seasoning:
5 pcs chili curly
3 large chilies bh
4 cloves garlic
½ tsp coriander
3 cm kencur
1 cm ginger
½ tsp pepper
½ tsp shrimp paste
3 cm galangal
How to make bebalung:
1. Boil the beef ribs until meat is tender.
2. Stir-fry ground spices until fragrant, pour into the stew ribs.
3. Season to taste the sugar and salt, enter the acid leaves, and cook until flavors mingle.
Archipelago has been recorded in various print media and magazines.
Here are recipes and how to create a Bebalung Lombok:
Materials to make a typical bebalung Lombok:
750 grams of beef ribs, cut into pieces
20 gr sour leaf
1500 ml of water
1 tablespoon salt
3 tablespoons oil for frying
Blend the spice seasoning:
5 pcs chili curly
3 large chilies bh
4 cloves garlic
½ tsp coriander
3 cm kencur
1 cm ginger
½ tsp pepper
½ tsp shrimp paste
3 cm galangal
How to make bebalung:
1. Boil the beef ribs until meat is tender.
2. Stir-fry ground spices until fragrant, pour into the stew ribs.
3. Season to taste the sugar and salt, enter the acid leaves, and cook until flavors mingle.
Ebatan ( Lombok traditional food )
banana seeds. Ebatan be delicious because mixed with grated coconut. In addition it can also be combined with various vegetables such as beans and bean sprouts. These snacks can be served with chicken seasoning pelecing.
Ingredients:
Blazing seasoning Ampla Ebatan
50 grams Onion
30 grams of Garlic
200 grams Ampla Chicken, diced
15 grams Pecan
2 grams Coriander
2 bay leaves
2 stalks Lemongrass
20 grams Galangal
Thick coconut milk 200 milliliters
100 milliliters of Cooking Oil
Salt to taste
Pepper to taste
20 grams sugar
200 milliliters of water
Vegetable Ebatan:
75 grams Ginseng Leaf
75 grams of papaya leaves, roughly chopped
Swamp Cabbage Leaves 200 grams, roughly chopped
50 g Basil leaves
Young Jackfruit 150 grams, roughly chopped
100 grams of beans green
Kedondong 50 grams of leaves, roughly chopped
100 grams Nuts Long
Ebatan:
300 grams of meat Gilling
50 grams Onion
30 grams of Garlic
20 grams Sugar java
Salt to taste
5 tablespoons tomato sauce
4 tablespoons chili sauce
100 milliliters of vegetable oil, for frying
Method:
Blazing seasoning Ampla Ebatan
1. Puree onion, garlic, nutmeg, and coriander.
2. Saute spices that have been crushed until fragrant, then enter the lemongrass, galangal, bay leaves, salt, and sugar, stirring until evenly distributed.
3. Enter the coconut milk, water, and ampla, and cook until cooked.
4. Strain the pulp from the seasoning, set aside to be fried again as a topping over the urap.
vegetable Ebatan
1. Boil all ingredients except the ginseng leaves, basil, and beans.
2. Once boiled, then chopped coarse.
3. Later in the set / grammar separately on a plate.
Ebatan
1. Thinly sliced red onion, garlic,
2. Heat oil and saute onion and garlic until fragrant,
3. Enter the ground beef, saute until slightly browned,
4. Enter the brown sugar, ketchup and chili sauce, and salt.
5. Stir until well blended. Turn off the heat,
6. Serve with urap ebatan.
Beberuk Terong ( Eggplant Beberuk )
material:
10 bean stalk, cut into 2 cm
1 pc tomatoes
3 pcs eggplant round
1 tbsp cooking oil / cooking oil
1 pc lime
puree:
3 red chillies curly
2 pcs chili sauce
1 clove white BWG
4 cloves red BWG
1 mcm kencur
1 tsp roasted shrimp paste
1 tsp sugar
½ teaspoon salt
How to Make:
Cut the eggplant and cut into 1 cm dice tomatoes into 8 pieces.
Place on a serving dish with pieces of string beans.
Mix the ground spices with cooking oil or cooking oil.
Sprinkle over the vegetables, add lime flavors on it.
Pelecing Ayam ( Pelecing Chicken )
Pelecing Chicken Ingredients:
* Young Chickens size, 1 tail
* Cooking oil, 4 tablespoons
* Lime, 3 pieces
Subtle Seasonings:
* Garlic, 4 cloves
* Chili Red, 9 pieces
* Chili pepper, fruit 5-10
* Paste cooked, 1 / 2 teaspoon
* Salt, to taste
* Sugar, to taste
How to make Chicken Pelecing:
* Clean the chicken, remove the sides of the chest and stomach contents if it still exists.
* Spread the chicken body (form bekakak), with a bamboo skewer.
* Grilled chicken over hot coals / charcoal until cooked. Lift.
* Mix the ground spices, cooking oil and 3 pieces of lime juice, stir well.
* Brush the chicken with spice mixture until blended smooth. Roast chicken with a smeared back to dry herbs and pervasive. Remove and serve warm Pelecing Chicken.
Pelecing Chicken Recipe Tips:
* For faster soft chicken, coat chicken with grated pineapple and set aside some time before the chickens processed.
* If the flavor is too thick, add enough water to allow the flavors easily applied to the surface of the chicken.
* To be more delicious, serve with lemon chicken pelecing lemon juice.
Pelecing Kangkung ( Pelecing Watercress )
Pelecing Kangkung Recipe Ingredients:
* 150 grams of kale,
* Green beans 50 grams,
* 50 grams of bean sprouts,
* 3 tablespoons peanuts, fried
* 1 liter of water
Seasoning Recipe Pelecing Kangkung:
* Cayenne pepper 10 pieces
* Tomatoes 1 piece
* Shrimp paste 1 / 2 teaspoon
* Salt to taste
* Granulated sugar 1 / 2 teaspoon
* Lemon juice 1 / 2 teaspoon
How to Make Pelecing Kangkung:
1. Boil water, boil until cooked vegetables alternately in the order bean sprouts, long beans and kale. Remove and drain.
2. Blend all the spices until blended.
3. Arrange watercress, bean sprouts, peanuts and peanut saplings on a serving plate. Add the ground spices and coconut seasoning on it.
4. Serve.
Serves 3
tips:
Coconut seasoning made from a spiced coconut is grated garlic, red pepper, cayenne pepper, kencur, lime leaves, dagarm and sugar. Matured by steaming.
KUE BANTAL ( LOMBOK SPECIAL PILLOW CAKE )
KUE BANTAL ( LOMBOK SPECIAL PILLOW CAKE )
Lepet, so usually people in Java called the food on this one. However, on the island of Lombok, the food is almost a kind of cake called a pillow. Called pillow cake, because it looks similar to the device to sleep.
Although it looks like, lepet and pastry pillow, not the same. A striking difference is the content. If lepet only contains sticky, but the cake in the middle pillow also contains red beans or bananas.
Ingredients to make cakes of glutinous rice pillows, shredded coconut, palm or coconut leaves, rope (usually of bamboo that has been combed for rope), banana or red beans to the content.How to make, glutinous rice is washed, stirred / mixed grated young head and a little salt, wrapped in small pieces with coconut or palm leaves and the middle was given a red or a banana nut.
Parcel glutinous rice that has been seasoned and given the contents are then boiled until completely cooked. When ripe, small packets like a pillow that will inflate.Pillow cake flavor is quite tasty. It is not only a tasty flavors of sticky rice, but also from the grated coconut. While the cake pillow that contains a banana in the middle, it was tasty mixed with sweet.Cake pillow on the island of Lombok are sold in traditional markets. In fact, in East Lombok region, particularly in the area of Anjani, pastry pillows are sold at the roadside.Prices are relatively cheap pastry pillow. One belt pillow cake consisting of 10 seeds offered at a price of Rp15 thousand. Well, for those of you who visited the island of Lombok, please taste the culinary treasures of this beautiful island
Although it looks like, lepet and pastry pillow, not the same. A striking difference is the content. If lepet only contains sticky, but the cake in the middle pillow also contains red beans or bananas.
Ingredients to make cakes of glutinous rice pillows, shredded coconut, palm or coconut leaves, rope (usually of bamboo that has been combed for rope), banana or red beans to the content.How to make, glutinous rice is washed, stirred / mixed grated young head and a little salt, wrapped in small pieces with coconut or palm leaves and the middle was given a red or a banana nut.
Plecing Kangkung, Special Food from Lombok
Plecing Kangkung, Special Food from Lombok
Plecing kangkung is a typical Indonesian cuisine originating from Lombok. Plecing kangkung consists of a boiled and served in a cold state and fresh shrimp with chili sauce, tomato, sprouts, nuts, and orange juice.
Plecing kangkung is famous for its spicy flavor. For you fans of the spicy dish you must try this one.
