Lombok Island, West Nusa Tenggara (NTB) has beautiful tourism objects, unique culture and traditions, thus attracting many local and foreign tourists visit this ‘spicy’ island. Well, for those who like traditional cuisine, especially snacks, you can try a Lombok typical cake, namely Jaje (cake) Cerorot. This cake is shaped very unique and also has very unique way of eating.

Jaje Cerorot is a cake made from rice flour, brown sugar, and coconut milk. Once the base material is processed into dough, and then put into containers made of coconut or coconut leaves with cone models. Creating a model cone container requires certain skills, so not everyone can make it. Pin the top of the container using a stick.

Jaje Cerorot processed then steamed. Usually Sasak people make this jaje Cerorot in the traditional way, such as steaming using “Jangkeh” (clay stove) and start a fire with firewood because it will be more delicious and tasteful. In the past, Jaje Cerorot was made if there were formal and sacred occasions, such as weddings, circumcisions, births, deaths, and other occasions.

Nowadays, Jaje Cerorot is made to be traded every day in the traditional markets, pastry shops, and kiosks. This snack was served at many events held by the government, private or public for snack. Because the manufacturing process is complicated, many people reluctantly to make it and better  to buy it.

To eat Jaje Cerorot is quite unique, you simply press the bottom of the cone with your fingers, then eat after it came out. This is where the Sasak people usually get to know a person, whether or not a native Sasak people. The trick, Jaje Cerorot is presented to the guest.

Well, if he is eating this jaje Cerorot by opening the hook of the stick, then open the janur with circular, means he is not native Sasak people. Conversely, if the manner of eating is pressed down, then he is native Sasak people. But now, any guests or tourists who is served Jaje Cerorot at an event, the presenters will tell how to eat it. So, you do not need to worry anymore.

You can buy this  at Jaje Cerorot markets, pastry shops, and special stalls selling cakes. The price is relatively cheap only Rp 500 – Rp 1,000 per piece, depending on its magnitude of the size. Jaje Cerorot lasted only 1-2 days.

Sumber: Lombok Magazine

Sate Tanjung is an origin culinary from North Lombok made of marine fish, the skipjack. If skipjack is not the season, it can be replaced by others fish like Languan, kacangan, pasuh, putihan and tengiri. However, even with other types of fish, the flavor quality of Sate Tanjung never changes.

It called Sate Tanjung because made by people almost from Tanjung, North Lombok district devolving. It sold mostly at street corners, markets and restaurants in Tanjung as well. But you don’t need to worry; you can get in some places at Mataram city, West Lombok and others place.

Making Sate Tanjung requires some phases. First, fish is separated from its flesh and its bones. Cut in to small pieces and soaked on flavors. At least needs one night to absorb the flavors to the flesh. The flavor that used is mix of red pepper, chili, garlic, ginger, galingale, turmeric, pecan, and pepper which milled first.

The fleshes which have soaked stirred together with thick coconut milk and flavors. It will form dough like flour. This dough is wrapped around bamboo stick. After that, Sate soiled by its soak flavors to strengthen the taste and aroma. Finally, Sate will be burned on fireplace for grilled.

The price of one Sate tanjung is Rp 500 served with ketupat or rice. After eating this Sate you will feel fitter, warm and sweaty. That’s because the nutrients that exist on Sate. So, indulge your appetite to enjoy Sate Tanjung from North Lombok.

Sumber: Lombok Magazine

Salad is a very well-known culinary  in the world, because this  appetizer can increase appetite. Salad is a dish consisting of green vegetables mixture, fruits, meat, poultry and fish are served with sauce. There is also a salad which only consists of fresh fruit and juice. If we eat a salad, it can increase our appetite to taste other foods.

Well, Lombok Island also has this culinary, namely Ebatan. Ebatan called salad, because the basic ingredients of this food is a blend of cooked or undercooked green vegetables and the sauce Lombok. Ebatan has varied flavors, such as spicy, sweet, sour and salty. As salads in general, is still delicious culinary and has a distinctive taste.

Vegetables are used as materials for Ebatan such as young jackfruit, green beans, basil, eggplant round, banana, and young mango. All the ingredients are still raw and half-cooked then mixed. Ebatan sauce made from the heart of ampela mixed spice red base plus cumin, galingale, tamarind water, sugar, and coconut milk.

While the basic ingredients which pounded made from curly red chili, red chili, red onion, garlic, galangal, ginger, turmeric, galingale, pecans, shrimp paste, coriander, cumin, tamarind and salt. This sauce has a nano-nano flavors which sweet, sour, salty, savory, spicy, galingale flavor and caraway seed flavor.

In Ramadhan (fasting month), Ebatan is often found in the food center locations. In others month can usually be found at the time of the wedding celebration. At the time of “Begawe Beleq” (great show) of religious and tradition, Sasak people (Lombok island natives) usually worked together to make Ebatan.

Furthermore Ebatan served to the invited guests when “Roah” when zikir and du’a (Qur’an recitation and pray) in the way of “Begibung” (eating together). In addition, for the people who have joined together to assist in “Begawe Beleq”, they can bring Ebatan home as “Thanks” (a gift) to his family. Because, while “Begawe Beleq” mothers do not cook at home.

If you are curious about the taste of Ebatan, you can buy in rice traders in traditional markets. This Ebatan is one of the dishes which served rice merchants, that’s way, it will serve little portion. It price is around Rp 5-7 thousand per bundle. Moreover, you can order Ebatan only as a side dish.

So, Good Luck.

Sumber: Lombok Magazine