TheJakartaPost
Please Update your browser
Your browser is out of date, and may not be compatible with our website. A list of the most popular web browsers can be found below.
Just click on the icons to get to the download page.
Lombok takes culinary route to developing tourism
A collaborative effort between the Indonesian government and Germany aims to develop sustained inclusive economic growth in Lombok, with a focus on food.
Change text size
Gift Premium Articles
to Anyone
Share the best of The Jakarta Post with friends, family, or colleagues. As a subscriber, you can gift 3 to 5 articles each month that anyone can read—no subscription needed!
Finger food: 'Ayam taliwang' canape is the fusion version of the Lombok-style grilled chicken. (JP//Tertiani ZB Simanjuntak)
C
urrently known mainly as an alternative to Bali, the neighboring island of Lombok in West Nusa Tenggara is gaining increasing prominence as a tourist destination in its own right, and food may have something to do with that.
Besides its attractive beaches and surfing spots, Lombok, the name of which translates to chili, is also known nationwide as the home of the most delicious terasi (fermented shrimp paste) and hot spicy dishes – local food that will lead the culinary diplomacy to develop the region as one of the top tourist destinations of Indonesia.
A dinner event held by Javara Indigenous Indonesia in Kemang, South Jakarta, on Nov. 22 showcased delicacies and dishes from Lombok’s Sasak ethnic group with an upgraded presentation to appeal to both the palate and the eye of international and domestic tourists.
The Ayam taliwang (a dish of grilled marinated chicken) for example, was shredded and served as canapés, while the normally spicy pelecing kangkung (boiled water spinach with chili shrimp paste sauce) got a more attractive look and milder tang at the event themed “Feast on Lombok Fusion Food”.
Other dishes featured at the event, such as beberuk terong (eggplant salad) and sate rembiga (Lombok’s take on beef satay), also received mouth-watering treatment from the Sekolah Seniman Pangan (School of Food Artisans), a Javara subsidiary.
But the highlight was the newly created shiratake urab, a salad dish with noodles made of seaweed as its main ingredient that, if treated right, could be the pioneer of a food industry unique to the region besides its seaweed taffy and jelly home industry.
The dinner was prepared by 15 people from the farming and fishing communities of six villages in or near tourism spots of Lombok, who have just started a short course at the School of Food Artisans under the supervision of food techie and chef Bisma Surya Thama.
