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Dengke mas naniura [a] is a traditional Batak dish originating from the North Sumatra province of Indonesia. [2] The name of the dish means "pickled fish" in the Toba Batak language . The dish is made with raw carp which is soaked in Kaffir limes and seasoned with andaliman . [ 1 ]
Sasagun is a traditional Batak snack. It is classically produced from rice flour mixed with coconut and then roasted with brown sugar or just simple white sugar. Other flavors can be mixed also, such as pineapple and durian, nuts or according to one's own taste. Sasagun is commonly found in North Sumatera cities and towns.
The most widely used spice in Batak cuisine is andaliman and batak onion , they are commonly used for all types of arsik. The most common Batak spicy sauce is called arsik — it is a Batak sauce made from the mixture of andaliman, turmeric, garlic and candlenut. There are many unique spices used in Batak cuisine recipes.
Batak architecture refers to the related architectural traditions and designs of the various Batak peoples of North Sumatra, Indonesia. Six groups of Batak speak separate but related languages: the Angkola, the Mandailing to the south, the Toba, to the north the Pakpak/Dairi, the Simalungun, and the Karo. While the groups are now Muslim or ...
Batak tugu on the island of Samosir, Lake Toba, December 1984. The burial tradition includes a reburial ceremony in which the bones of one's ancestors are reinterred several years after death. This secondary burial is known among the Toba Batak as mangongkal holi, among the Karo as nurun-nurun.
The Mandailing (also known as Mandailing Batak) people are an ethnic group in Sumatra, Indonesia that is commonly associated with the Batak people. They are found mainly in the northern section of the island of Sumatra in Indonesia. They came under the influence of the Kaum Padri who ruled the Minangkabau of Tanah Datar.
Madurese (mUH-dOO-rUH; Madurese: أَوريڠ مادْوراْ, romanized: oréng Mâdhurâ; Javanese: ꦠꦾꦁ ꦩꦼꦝꦸꦤ꧀ꦠꦼꦤ꧀, romanized: tyang Mêdhuntên) [2] is a Austronesian ethnic groups native to the Indonesian island of Madura in Java Sea, off the northeastern coast of Java.
Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people. [3] It is made from minced pork or dog meat [1] (or, more rarely, water buffalo meat) stewed in its blood, [2] coconut milk and spices; including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman (the fruit of a native shrub ...