Lombok Typical Rembiga Satay Recipe By Dinda Ayu Subagio DCS

Well, if you happen to take a walk to Lombok, you can really stop by to eat Rembiga satay. Stalls that provide this menu are easy to find in various places in Lombok, ranging from street food stalls to well-known restaurants. Not just a dish, Sate Rembiga also reflects parts of local culture and tradition. With a unique and special taste, this dish is able to spoil the tongue of the audience. Sate is one of the very popular dishes in Indonesia. Lombok Island has a distinctive satay, namely Rembiga.

After 30 minutes, we can continue the processing. First take the meat that has previously been seasoned, then cut the dice of the meat. For the size of each of our tastes, after that the meat stabs using satay stabs.

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• The tasty and spicy pleasure makes Sate ACI liked.
• The trick, puree all the spices that have been prepared.
• All written works are entirely the responsibility of the author.
• Sate Rembiga comes from Rembiga Village, Selaparang District, East Lombok Regency.
• If you like the taste more spicy, you can add the number of red cayenne pepper.

To make the seasoning, puree chili, hazelnut, and pineapple. After smooth, mix with meat until evenly distributed. Also add tamarind water and wrap it with papaya leaves that have been divided so that the sap comes out.

Rembiga satay is often served with rice or rice cake. Some places even serve it with rice mixed with grated coconut and spicy seasoning to provide an additional taste that is appetizing. Sate Rembiga is one of the foods originating from West Nusa Tenggara. Discussing about culinary in this one region is endless, because various typical dishes are available with many choices.

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Lombok’s typical Rembiga satay is ready to be enjoyed. That’s the typical Rembiga satay recipe for Lombok. This food is suitable for those of you who like food that has a spicy taste. We support a home chef around the world to help each other by sharing recipes and cooking experiences. Sate Aci Peanut Sauce is a snack that is very fitting to be enjoyed at any time.

Both of these dishes are suitable for you who prefer satay meat with savory and spicy taste rather than sweet. The marinated meat is then stabbed in the satay puncture and burned on coals. The combustion process is carried out while applying the remaining marinated seasoning to increase the taste. KOMPAS.com -Sate can be an idea for processing beef in at home, you can make a typical Rembiga Sate of Lombok, West Nusa Tenggara. The first step, wash the beef, then put it in a container. After that, prepare seasoning for the marinations of meat.

This typical Lombok chicken satay is spicy and a little sweet. Delicious eaten warm with white rice or pieces of rice cake. The manufacture of Rembiga satay is to use the beef that is burned. Sate Rembiga uses several typical spices that increase the taste of beef with a blend of spicy flavor. Do not forget when burning satay while flipping through, give the spices in the form of a mixture of sweet soy sauce and cooking oil.

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Rembiga satay is served with rice cake or warm white rice. This satay is more delicious by doused with soy sauce consisting of sweet soy sauce, lime juice, sliced ​​onion, and cayenne pepper. Dream – Sate Rembiga is one of the typical dishes of Lombok, West Nusa Tenggara, which offers a delicious taste. The traditional menu is made from pieces of beef that are marinated with various spices and spices. Good marinations of making Rembiga satay for two hours, then the satay is ready to be burned.

Burn satay rembiga until cooked and issued a delicious aroma. You can make it yourself by following the following Rembiga satay recipe. In addition, this meat satay is served with rice cake which is wrapped using a palm leaves.

Beef bottles must be parked first before being burned. And what distinguishes Rembiga satay from other satay is this shrimp paste mixed with other spices to harmonize the meat so it is very typical of the satay. You can also add sliced ​​fresh tomatoes, basil leaves, or cucumbers to enhance the appearance of the satay.