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Batak cuisine is the cuisine and cooking traditions of Batak ethnic groups, predominantly found in Northern Sumatra region, Indonesia. Batak cuisine is part of Indonesian cuisine , and compared to other Sumatran cuisine traditions, it is more indigenously preserved.
Itak gurgur is a traditional Batak food that is generally eaten at a particular Batak customary event. [1] It is made with the same ingredients as lampet, rice that has been traditionally milled, known as itak. It is made by kneading itak with shredded young coconut, sugar, and hot water. Once blended, the dough is molded by hand into the shape ...
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 ]
Mie Gomak is a Batak thick spicy noodle soup dish served in a coconut milk and andaliman-based broth, specialty of Toba Batak region of North Sumatra, Indonesia.Other that traditional Batak lands surrounding Lake Toba, this dish is also a specialty of the Sibolga and Tapanuli area. [1]
In a process characterized by dialogue and negotiation, occurs occasionally throwing words that pierce or offensive. However, as the pohulpohul where flour complementary and mutually self compacting, would be expected so the words are in talks bersiliweran custom, mutual complementarity and tamp with no other goal is to improve the traditional ...
Ethiopian cuisine and Eritrean cuisine characteristically consist of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread, [14] which is about 50 centimetres (20 inches) in diameter and made out of fermented teff flour. [14]
The Batak boil the milk and process it into dali ni horbo by clabbering it with pineapple juice or papaya leaf juice. The water buffalo is milked early in the morning. About two liters a day are drawn from each cow for human consumption, leaving the balance for the nursing calf.
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.