When you explore the beautiful island of Lombok, especially its northern parts, you’ll find a rich world of local flavors. Among these, one culinary treasure truly stands out: Satay Tanjung. This isn’t your usual satay made from chicken or beef; it’s a special and incredibly tasty fish satay that truly represents North Lombok’s coastal heritage. Known for its savory, spicy, and very fragrant taste, Satay Tanjung offers a unique food adventure for anyone eager to try authentic Lombok foods.
What Makes Satay Tanjung So Special?
What makes Satay Tanjung different is how it’s prepared and its unique taste. Unlike most satay that uses standard bamboo skewers, this special dish often features fresh fish cut into long pieces, flavored with spices, and then grilled directly over charcoal. The result is a wonderful mix of textures—it’s soft and full of flavor inside, with a slightly firm and aromatic outside from the grilling. This fish satay is famous for being rich, savory, spicy, and sometimes a little sweet, making it perfect for those who love strong flavors. As it grills, the mix of fresh fish and fragrant spices creates a smell that’s hard to resist.
The Heart of Its Flavor: Ingredients and Origin
The secret behind Satay Tanjung’s deliciousness comes from its fresh ingredients and traditional cooking methods. The main ingredient is fresh sea fish, often skipjack tuna (cakalang) or marlin. Ibu Salimah, a famous early seller mentioned by Wisata di Lombok, also used laguan fish, though cakalang was more commonly used because it was easier for fishermen to catch. The fish is carefully prepared: cut into small pieces to remove bones, and then thoroughly cleaned.
Next, the fish is generously covered in a rich blend of local spices. This flavorful paste typically includes ingredients like turmeric, shallots, garlic, ginger, candlenut, galangal, and fragrant lime leaves. According to Wisata di Lombok, some recipes also incorporate kencur (a type of aromatic ginger) and fresh coconut, used to make coconut milk. A unique step in preparing Satay Tanjung involves mixing coconut milk and some of the ground spices with a portion of minced fish, then coating this mixture onto the prepared fish pieces before they are expertly grilled. The addition of coconut milk is crucial; it helps create the satay’s rich texture and ensures the delicious flavors soak deep into every piece of fish.
From Simple Beginnings to a Culinary Icon
The story of Satay Tanjung is deeply connected to the fishing village of Desa Tanjung, in North Lombok. This beloved dish started from the clever ideas of local mothers. Based on KBRN Mataram, they would use leftover fish that couldn’t be sold from the day’s catch. To avoid wasting food, they seasoned and grilled the fish over charcoal, turning something simple into a delicious meal. Over time, its great taste made it more and more famous.
As noted by Wisata di Lombok, the dish really became popular in the 1980s, especially thanks to Ibu Salimah from Karang Bayan Tanjung, who began selling it on the roadside around 1977. At first, Ibu Salimah worked with very simple tools – just a basic basket, banana leaves, and coconut fronds to wrap the satay. Her Satay Tanjung quickly became a local sensation, attracting customers from nearby villages and even further away. Her success led to other vendors starting their own satay businesses, turning the main road in North Lombok into a lively area for Satay Tanjung sellers. It truly became a symbol of Lombok’s traditional food.
Where and When to Savor Satay Tanjung
If you’re traveling through North Lombok, you won’t have trouble finding this famous dish. You’ll see many vendors selling Satay Tanjung along the main road in the Tanjung shop complex. This area is about an hour’s drive from Mataram, which is the capital of West Nusa Tenggara Province. Most vendors typically start selling in the afternoon, usually from 2:00 PM to 9:00 PM. This makes it a perfect snack for the late afternoon or an early dinner while you’re exploring.
This savory and spicy fish satay is best enjoyed with warm white rice or lontong (rice cakes). Many locals and tourists also eat it with traditional side dishes like urap (steamed vegetable salad with spiced coconut) or pelecing kangkung (spicy water spinach salad), which add even more delicious flavors.
Affordability and National Recognition
Historically, Satay Tanjung has been known for being very affordable, making it a favorite for everyone. A standard portion often contains around 8 skewers, and as of about a year ago, was priced at just IDR 10,000. While current prices might have changed slightly, it remains a very budget-friendly and satisfying Lombok food experience.
The growing popularity of Satay Tanjung has also caught the attention of the local government. The North Lombok administration has actively promoted this local product beyond the island. Wisata di Lombok reported that in 2011, the government even featured Satay Tanjung at Taman Mini Indonesia in Jakarta. At this event, thousands of skewers were reportedly sold out in just two minutes! This clearly showed how much people loved this unique dish. The North Lombok government was proud to support local vendors and showcase their food heritage, proving the strong demand for this special dish across Indonesia.
Final Thoughts: A Culinary Journey in North Lombok
Satay Tanjung is more than just a meal; it’s a taste of Lombok’s traditional food and a piece of the coastal community’s history. From its simple beginnings as a way to use leftover fish to its current status as a famous food, this spicy, savory fish satay offers a truly unique flavor that stands out from other Indonesian satays. If you’re exploring North Lombok, you shouldn’t miss trying Satay Tanjung. It’s an authentic, flavorful, and unforgettable part of your trip. So, “DON’T MISS IT!” – your taste buds will definitely thank you!
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