Sambal lokan is one of the culinary heritage of Mukomuko Regency of descending down, Bengkulu Province. Not only the local community, citizens outside the region also enjoyed it.
A business owner in Mukomuko Regency lokan sambal Oswari in Mukomuko, Thursday (24/5), says lokan or sambal that area's "samba lokan " demand by citizens of a number of existing provinces in Indonesia. "Buyer lokan sambal comes from various provinces, i.e. from the city of Bengkulu, Jakarta, Lampung, Surabaya, Palu, field and various other provinces, " he said.
He stated, even though the shipment takes a two to three day road trip, but this is not damaged lokan sambal because this can survive Lokan Sambal over 10 days outside the fridge. Inside the fridge menu made from these shells could last for more than 10 days.
He said, on the day of the ordinary routine of producing his place as much as 20 pounds of food that tastes similar to beef rendang was. When the fasting month this place now his efforts are producing as many as 40 kilograms per day, or increased 100 percent.
While the price of sambal lokan in place since his efforts these past two years amounting to Rp 140,000 per kilogram, or an increase of Rp 20,000 per kg. Sale price increase because lokan sambal influence the price increase of fuel oil (FUEL).
Despite the price increase compared to previous, but does not affect the interest of citizens and outside that area to buy a traditional menu. Typical regional cuisine is still sought after by consumers because it taste food from past until now is still the same.
The taste of the samba lokan it remains the same because of the way of processing and cooking of culinary heritage from generation to generation is not changed from past to the present menggunan the traditional way, IE cooked using firewood.
While the manufacturing process belongs to elaborate. Little shells or Lokan surviving steeped for 24 hours to remove the mud and sand. After the lokan boiled, then separated the skin with the contents. Then the contents are washed with clean water during washing four times.
Furthermore the lokan already clean, steamed then dried for three hours. While the spices used to cook it, pure coconut milk, chillies, salt, flavor enhancer, spices, onion, garlic, Palm sugar, bay leaf, Lemongrass leaves, leaf turmeric and Kaffir lime leaves. Lokan Sambal can only be found in Mukomuko because clams lokannya is only found in that area.