Translations:Indonesian cuisine/113/en

With a drier climate in Nusa Tenggara archipelago, there is less rice and more sago, corn, cassava, and taro compared to central and western Indonesia. Fishes are popularly consumed, including sepat (Trichogaster), which is shredded fish in coconut and young-mango sauce. Lombok's sasak people enjoy spicy food such as ayam taliwang which is roasted chicken served with peanut, tomato chilli and lime dip. Pelecing is a spicy sauce used in many dishes made with chilli, shrimp paste, and tomato. A local shrimp paste called lengkare is used on the island of Lombok. Sares is made from chilli, coconut juice and banana palm pith and is sometimes mixed with meat. Non meat dishes include kelor (hot soup with vegetables), serebuk (vegetables mixed with coconut), and timun urap (cucumber with coconut, onion and garlic).