Arisarmu - Narmada Park and Suranadi are the homes of tasty Bulayak Satay. The combination of its ingredients make this food worth a try especially for you who loves spicy food.
Having regional dishes were part of my priority during my trip in Lombok. I was able to note some cuisines which I was luckily got them from in-flight magazine. And one of them I got it within the complex of Narmada Park near Pura Kelasa (Kelasa Temple) which was being sold by a local woman, so it became my succulent lunch.
Satay has long been my favorite dish. It is grilled meat skewers over hot charcoal fanning with hand-held fan or electric fan. Both tools are used depend on its sellers, although some believe by using hand-held fan the taste of satay will be more perfect.
A various satay easily found in Indonesia made from chicken, beef, mutton and rabbit meat.
Mutton satay is commonly served with soybean sauce and sliced chilies and shallots while the rest are suitable with peanut sauce. And what make Satay Bulayak unique and so different with the others are the main ingredients as well as its sauce.
Satay Bulayak contains of beef, cow's intestines and chicken. It was the first times I'd ever eaten this combination. After being grilled, the satay will be placed on a plate along with spicy watery sauce, no peanut added, made from coconut milk, chilis and other spices. And then it's served with Bulayak. It's cylindrical-shaped rice cake in coconut leaves. It becomes the name of the satay. Bulayak is tasteless and a bit hard.
A portion of Sate Bulayak (see picture above) costs IDR 25K (USD 1.75). Will you try it?
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| A woman seller is fanning Satay with a hand-held fan. |
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| Bulayak, cylindrical-shaped rice cake in coconut leaves. |
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| Spicy coconut milk sauce |