Traditional Dishes You Must Try While in Lombok

Traditional Dishes You Must Try While in Lombok
Due to its abundance of affordable hostels, dining establishments, and coffee shops, Indonesia is one of the most backpacker-friendly nations. As a result, visiting Lombok on a budget is simple, and there are lots of things to do there, such as looking for waterfalls and visiting various beaches and learning about the local cuisine and culture. Find out which Lombok traditional cuisine is the greatest by reading this guide. You should sample local fare throughout your journey because Indonesia’s cuisine is rather distinctive.

In Indonesia, „warungs“ are neighbourhood eateries where you can obtain inexpensive, fresh food. Here are some of the top traditional dishes you should try while in Lombok:

Gado Gado

gado gado salad lombok indonesia

There are a few foods that you may find everywhere in Lombok. Gado-Gado is a typical Indonesian cuisine.

The name, which in its literal sense means „mix-mix,“ is appropriate for a dish that is essentially a mixed salad with peanut sauce on top.

It’s believed to have been a Sundanese cuisine at one point, and West Java continues to enjoy great popularity across the rest of the nation.

Cap Cay

Cap Cay (Cap Chay)

A variety of stir-fried veggies are used to make the traditional Chinese-Indonesian cuisine Cap Cay, also known as Cap Cai.

Although the significant ingredients in this dish are white cabbage, carrots, broccoli, cauliflower, chicory, and bok choy, you are welcome to substitute any other veggies you choose.

The inclusion of bakso, an Indonesian meatball with savoury aromas and a chewy texture, gives this Cap Cay its distinctive flavour. This meal is ideal for a quick weekday dinner because it is both delicious and healthful.


kerupuk - Indonesian traditional cracker

Locally referred to as kerupuk, Indonesian crackers are very popular here. They are everywhere and come in a wide range of sizes, shapes, and flavours. Anytime is the perfect moment to appreciate them. People have them on top of the chicken and rice porridge in the morning. They provide a great crunch to curries, salads, and essentially all dishes at lunch and dinner.

They also make a decent between-meal snack and are supplied in small packages specifically for that use.

The most popular kerupuk include the prawn crackers known as kerupuk udang and the mackerel and tapioca flour-based kerupuk kemplang.

Ikan Bakar

Ikan bakar

One of the most well-liked foods in and around Indonesia is Ikan Bakar. Sting Ray or skate fish that has been marinated is traditionally wrapped in a banana leaf and roasted over charcoal.

Ian Bakar, which means literally „burned fish,“ One of the traditional Indonesian cuisines is this. It is a pretty straightforward recipe, but the Chilli Paste marinade and preparation method give it a wonderful and distinctive flavour.

Burnt banana leaf aroma gives the fish a smokey flavour, while the spicy Sambal gets absorbed into the fish’s layers, improving the dish’s overall flavor. A sour sauce composed of tamarind juice, light soy sauce, sugar, finely sliced onions, and chillies is typically served with it. It tastes the best with Aromatic Jasmine Rice.

Fried Tofu

Fried Tofu

One of the most well-known delicacies in Lombok that everyone is familiar with is tahu Goreng, or fried tofu. It is virtually always discovered since it is so adaptable. It’s a staple of home cooking as well as restaurants and smaller warungs (eateries), and it’s filling, flavorful, and simple to prepare. One of the most popular fried snacks people prefer to eat when driving or driving in traffic is tahu Goreng.

In Lombok, vendors will frequently approach your car and offer you tahu goreng to eat so you won’t get bored in the middle of steady, interminable traffic. They will place a few fresh bird’s eye chillies and fried tofu in a tiny plastic bag.



One of Indonesia’s traditional meals, klepon, is typically offered as a snack on the market. This dish pampers your mouth with its sweet flavour.

The essential ingredients for klepon are glutinous rice (Ketan) flour, green or white food colouring, and brown sugar.

The mixture is then shaped into little balls and boiled in water. Klepon is then covered in grated coconut in the last step.


GetukCassava that has been boiled and mashed is used to make this adaptable Indonesian delicacy. The cassava base is next sweetened to make ornamental sweets and frequently enhanced with coconut and natural or food colourings. The rustic version gives the meal a distinctive brown colour by combining mashed cassava with dark palm sugar (gula Melaka).

With the use of a meat processor, modern kinds (getuk lindri) are frequently ground to a fine consistency. They are coloured vividly, formed into visually appealing cakes, and then divided into smaller pieces. Getuk can also be made with taro, bananas, sweet potatoes, and cassava.

Java is thought to be the source of this typical street snack.