Ranggu

Ranggu is a traditional Indonesian dish originating from the island of Lombok. It is a type of shredded or pounded meat, typically made from beef or chicken, that is then seasoned and cooked. The preparation often involves pounding the meat to tenderize it and break it down, followed by a complex marinade of spices. These spices commonly include shallots, garlic, chili peppers, ginger, turmeric, and galangal, along with aromatics like lemongrass and kaffir lime leaves.

The seasoned meat is then usually fried or stir-fried until it is dry and slightly crispy. This cooking method helps to infuse the flavors and achieve a distinct texture. Ranggu can be served as a side dish or as a main course, often accompanied by steamed rice, sambal (chili paste), and fresh vegetables. Its flavor profile is typically spicy, savory, and aromatic, reflecting the rich culinary heritage of the region. The dish is a popular choice in local eateries and is often prepared for special occasions or as a flavorful everyday meal on Lombok. Variations of Ranggu may exist in different parts of Indonesia, with local ingredients and preferred spice levels influencing the final preparation.