Nusa Tenggara Barat (NTB) is a province in Indonesia that captivates visitors with its stunning natural landscapes, rich cultural heritage, and, most notably, its vibrant and flavorful cuisine. Known for its unique blend of spices and traditional cooking methods, NTB’s local dishes are a testament to the region’s deep-rooted culinary traditions. From smoky grilled meats to spicy sambals and savory stews, the food of NTB offers an unforgettable gastronomic experience.
The culinary scene in NTB is as diverse as the islands themselves. Each dish tells a story, reflecting the history, culture, and environment of the region. Whether you’re a seasoned traveler or a first-time visitor, exploring the local cuisine is an essential part of any trip to NTB. Here’s a guide to 13 must-try dishes that highlight the essence of this beautiful province.
Ayam Taliwang: The Iconic Spicy Grilled Chicken
Ayam Taliwang is one of the most famous dishes from Lombok, known for its bold flavors and unique spice mix. This grilled chicken is marinated in a red spice paste made from chili, garlic, and other aromatic ingredients, giving it a distinctively spicy and savory taste. It is typically served with steamed rice, fresh vegetables, and various sambals such as tomato or shrimp paste sambal. The dish is believed to have originated from the royal court of Lombok and has since become a staple in both local and national cuisine.
Plecing Kangkung: A Refreshing Side Dish
Plecing kangkung is a simple yet delicious side dish made from blanched water spinach (kangkung) and a tangy, spicy sambal. The sambal is made from red chili, tomatoes, garlic, shrimp paste, salt, and lime juice, creating a perfect balance of heat, acidity, and umami. This dish is often served alongside Ayam Taliwang to complement its strong flavors.
Sate Bulayak: A Unique Variation of Satay
Sate Bulayak is a variation of satay that stands out due to its use of bulayak, a type of banana leaf wrapped lontong (rice cake). The meat, usually beef or chicken, is grilled and then dipped into a creamy, spicy sauce made with coconut milk and lime. The texture of the bulayak adds a unique element to the dish, making it a favorite among locals and tourists alike.
Nasi Balap Puyung: A Flavorful Rice Dish
Nasi Balap Puyung is a traditional Lombok rice dish that combines steamed rice with a variety of toppings, including shredded chicken, crispy potatoes, stir-fried green beans, and fried soybeans. The dish is seasoned with a spicy, salty, and savory sauce that enhances the overall flavor. The name “Balap Puyung” translates to “fast dizzy,” which is said to be a result of the dish’s intense taste.
Kelaq Lebui: A Sweet and Spicy Soybean Delight
Kelaq Lebui is a unique dish made from black soybeans that are fermented and then cooked with a spicy, sweet, and savory sauce. This dish is often enjoyed with warm rice or lontong. Its complex flavor profile makes it a favorite among those who appreciate bold and adventurous tastes.
Sate Rembiga: A Spicy and Savory Skewered Meat
Sate Rembiga is another popular dish in NTB, featuring skewered beef or chicken that is coated in a special rembiga sauce. This sauce is made from red chili, tamarind, cumin, and other spices, giving the meat a rich, spicy, and slightly sour flavor. It is typically served with steamed rice and various sambals.
Beberuk Terong: A Fresh Salad with a Twist
Beberuk Terong is a refreshing salad made from eggplant and green beans, tossed in a tomato-based sambal. The sambal is made from red chili, tomatoes, onions, garlic, and lime juice, creating a zesty and tangy flavor. This dish is a great accompaniment to heavier meals like Ayam Taliwang or Sate Rembiga.
Pelecing Sate: A Spicy and Tangy Variation
Pelecing Sate is a variation of Sate Bulayak that comes with a spicy and tangy sambal called pelecing. This sambal is made from chili, tomatoes, garlic, and lime, adding a burst of flavor to the already delicious grilled meat. It is best enjoyed with steamed rice and additional sambals.
Sate Pusut: A Rare and Special Dish
Sate Pusut is a rare dish that is only available during special occasions. It is made from minced beef that is formed into skewers and grilled over an open flame. The dish is seasoned with a combination of spices and coconut milk, resulting in a tender and flavorful texture. Due to its limited availability, it is considered a delicacy among locals.
Sate Tanjung: A Seafood Delight
Sate Tanjung is a unique variation of satay that uses fresh fish instead of beef or chicken. The fish is ground and mixed with simple seasonings before being formed into skewers and grilled. It is typically served with steamed rice or lontong and a rich coconut milk broth, making it a hearty and satisfying meal.
Conclusion
Exploring the culinary treasures of Nusa Tenggara Barat is a journey that promises to delight your senses. From the fiery flavors of Ayam Taliwang to the refreshing notes of Beberuk Terong, each dish offers a glimpse into the region’s rich cultural heritage. Whether you’re dining at a local warung or enjoying a guided tour, the food of NTB is sure to leave a lasting impression. So, pack your appetite and embark on a culinary adventure that will take you through the heart of Lombok’s vibrant food scene.
