13 Jajanan Khas Pulau Lombok Yang Harus Kamu Ketahui

Summary

This video introduces the rich variety of traditional snacks from Lombok, Indonesia, which attract both local and international visitors. It highlights 13 distinct local delicacies, such as 'Banget', 'Wajik', 'Tarek', 'Dodol Rumput Laut', and 'Lupis'. Each snack, made from ingredients like glutinous rice, coconut, and palm sugar, showcases the island's culinary traditions. The video also emphasizes the significance of some snacks in cultural and ceremonial practices, making them an essential part of Lombok's identity. A delightful guide for food lovers exploring Lombok's unique culinary offerings.

Takeaways

• 😀 Lombok is renowned for its diverse and unique culinary offerings that attract tourists from all over the world.
• 😀 Popular dishes like Plecing Kangkung, Ayam Taliwang, and Sayur Ares represent the island’s rich culinary heritage.
• 😀 In addition to famous dishes, Lombok also boasts a variety of traditional snacks that are enjoyed by both locals and visitors.
• 😀 The first snack, 'Jaj Reket' (or 'Banget'), is made from steamed glutinous rice wrapped in banana leaves, and is available in white or black glutinous rice varieties.
• 😀 'Wajik', another local treat, comes in two forms: red and black. Red wajik is popular in East Lombok and made with steamed glutinous rice and brown sugar.
• 😀 'Tarek' or 'Goro-Goro' is a snack made from rice flour, coconut milk, and a bit of lime water, shaped like flowers and fried to a crisp.
• 😀 'Dodol Rumput Laut' is a seaweed-based sweet treat, popular for its convenience as a snack or souvenir, often enjoyed by travelers.
• 😀 'Tumbek' is a traditional Lombok snack made from glutinous rice flour, sugar, and grated coconut, wrapped in coconut leaves and steamed.
• 😀 'Renggi' is made from steamed glutinous rice, dried and then fried until crispy. Historically, it was larger but now comes in smaller sizes for easier serving.
• 😀 'Nag Sari' is a sweet treat made from rice flour, coconut milk, and sugar, filled with banana or jackfruit and steamed inside banana leaves.
• 😀 'Tekel' is a popular snack in Lombok made from glutinous rice mixed with grated coconut and salt, wrapped in coconut leaves and boiled until soft.
• 😀 'Lupis' is a glutinous rice dessert served with grated coconut and brown sugar, often sold in traditional markets in Lombok.
• 😀 'Kerake' or 'Kue Bantal' is a traditional dessert from East Lombok, made from glutinous rice and wrapped in corn husks to resemble a clove of garlic.
• 😀 'Kelepon' is a sweet, chewy rice cake filled with brown sugar syrup that bursts when bitten, often found in various colors.
• 😀 'Poteng Jejetujak' is a type of fermented rice, or 'tape', traditionally served during Lebaran celebrations and requires careful preparation according to local customs.
• 😀 'Cer Orot' or 'Kue Mata Bor' is a traditional wedding treat in Lombok, shaped like a drill bit, made from local ingredients, some of which are sourced from nature.

Q & A

What are some of the most famous traditional foods from Lombok?

Some of the most famous traditional foods from Lombok include Plecing Kangkung, Ayam Taliwang, and Sayur Ares.

What is 'Jajanan Banget' and how is it made?

'Jajanan Banget' is a traditional Lombok snack made from steamed sticky rice (ketan). It is wrapped in banana leaves and can be made from either white or black sticky rice.

What is the difference between 'Wajik Merah' and 'Wajik Hitam'?

Wajik Merah is made from half-cooked sticky rice mixed with palm sugar, while Wajik Hitam is made with black sticky rice and palm sugar, typically served during traditional ceremonies.

What are 'Tarek' or 'Goro-Goro' snacks made from?

Tarek or Goro-Goro are made from rice flour mixed with coconut milk, limewater, and then shaped into flowers before being fried until crispy.

What is 'Dodol Rumput Laut' and why is it popular?

Dodol Rumput Laut is a seaweed-based candy, popular among tourists due to its delicious taste, practical packaging, and affordability.

How is 'Jaj Tumbek' prepared?

'Jaj Tumbek' is made from sticky rice flour mixed with palm sugar and grated coconut, which is then wrapped in coconut leaves and steamed until the leaves wilt.

What is 'Renggi' and how is it traditionally made?

Renggi is a snack made from steamed sticky rice, formed into small balls, sun-dried, and then fried until crispy. Traditionally, it was made much larger in size.

What is 'Nag Sari' and how is it served?

'Nag Sari' is a traditional Lombok snack made from rice flour mixed with coconut milk and sugar. The mixture is cooked and then wrapped in banana leaves, typically filled with fruits like bananas or jackfruit.

What is 'Tekel' and how is it typically prepared?

Tekel, or 'Kue Bantal,' is made from sticky rice mixed with grated coconut and salt, wrapped in coconut leaves with banana filling, and then boiled until cooked.

What is 'Lupis' and how is it eaten?

Lupis is made from sticky rice wrapped in banana leaves and boiled. It is then sliced and served with a mixture of grated coconut and palm sugar.

What is the unique feature of 'Kerake' from Lombok?

Kerake, a traditional snack from Lombok, resembles garlic in shape but is actually made from sticky rice. It has a chewy texture and is wrapped in corn husks with three distinct sections.

Why is 'Kelepon' named so, and how does it taste?

'Kelepon' is named after the sound it makes when bitten, as it squirts palm sugar syrup. The snack is shaped like elongated balls and comes in various colors.

What is 'Poteng Jejetujak' and its significance during celebrations?

Poteng Jejetujak is a type of fermented tape snack, typically made during the Lebaran festival. Only certain people can make this dish, as it is believed to require purity during its preparation.

What is 'Cer Orot' and when is it usually made?

Cer Orot, also known as 'Kue Mata Bor,' is a traditional snack made during weddings in Lombok. It is made from various ingredients, some sourced from nature, and resembles a drilling tool in shape.