Sate Tanjung From North Lombok

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

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