PRICE: 800K(for two pax). MINIMUM 2 PAX. TOUR IS PRIVATE. MORE THAN 2 PAX PLEASE WHATSAPP FOR PRICE.
This tour will be the tongue escapade for food lovers. Despide of the surf beach, snokeling and diving spots and the magnificent Rinjani, Lombok is also famous with the local food. This also will be a way to understand the local culture. Enjoy the ambience of sitting around the table with the local people and tasting their food as well as getting some hints of how they prepare it.
We are happy to take you to go around and taste :
Martabak terang bulan
The pancake's batter is made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water. The batter is cooked upon a thick round iron frying pan in plenty of palm margarine to avoid it sticking to the pan. Then other ingredients are sprinkled as filling; the most common or traditional is crushed peanut granules with sugar and sweetcorn kernels (available from cans), but modern innovations such as chocolate sprinkles and cheddar cheese are also available. Then, the pancake is folded (hence the name: "turnover pancake") and cut into several pieces.
The texture of the martabak can vary depending on the amount of batter and type of pan used, from one that is skin to a crispier form of crumpets to small thin light pancake shells that break when bitten.
The common ingredients of egg martabak, besides the dough, is seasoned ground meat (beef, chicken or mutton), sliced green onions, some herbs (optional), beaten eggs, salt and potatoes.Some street vendors mix the ground beef with curry seasoning. Some vendor replace beef with chicken but you can also order it without any meat and still tasty for vegetarian. In Indonesia, the common spices to make the seasoned ground meat are shallots, garlic, ginger, cumin, coriander, turmeric, some salt and sometimes a little bit of monosodium glutamate. All the spices are ground or minced and stir-fried altogether. Some martabak makers add extra ingredients and other varieties to make their martabak unique, but they all share the same main dough. To fry martabak, the chef uses a very large flat frying pan or iron griddle. Usually they use vegetable oil to fry, but it is not uncommon to use ghee or butter too.
Ayam Taliwang is made with chicken (preferably free range), which is cut and cleaned prior to grilling. Once it has been grilled halfway, it is removed from the grill and tenderized with a pestle. It is then dipped in cooking oil; after several seconds in the oil, it is put in a spicy sauce of garlic, chili, and shrimp paste. It is then fried or grilled to order.
Chicken - Lamb - beef satay
Satay is a dish of seasoned, skewered and grilledmeat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef,fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces, however most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce.
Rembiga satay is a beef satay, it is very famous street food in lombok. Rembiga was a name of a village, but now, is the name of the street in mataram. They grilled the beef using coconut charcoal. The taste is spicy, but you can add black soya sauce.
Taste very sweet, because they add cheese and condensed milk. Casava is one family of sweet potato. They will peel the skin, boiled and deep fry the cassava.
Gorengan (Fritter) is fried food usually consisting of a portion of batter or breading which has been filled with bits of tofu, banana, tempe(fermented soya bean) and vegetables. Everyting is fried, that's why the name is "gorengan" which mean fried food.
Gado-gado (Indonesian and Betawi-Jakarta), also known as Lotek (Sundanese and Javanese), ia an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempe, and ricecake (lontong), served with a peanut sauce dressing.
(And a lot more option: Es Campur, Fish Ball-Pempek, Onde-onde, Mie Ayam, Oxtail Ramayana, Nasi Padang, Bakso, etc)
- Safe driver as well as fluent english speaking guide
- Fully insured vehicle - Pick up and drop off at your the hotel (Senggigi, Mangsit, Kuta , mawun, selong belanak area, for other area please see term and conditions)
Prepared by yourself: Hungry tummy
# Some food are just available above 5 pm.
# For food choices please communicate with our guide in the morning before the tour. If you are looking to taste other food which is not on the list, please do advise us in advance by email.
# Tour price does not include the local food and drinks
Duration: Flexible. Pick up at 11.00 daytime from your hotel lobby and finish at 7.00 night.