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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.
A jabu - Toba Batak house. 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.
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.
A Mandailing script, pre-1800s. Mandailing Batak or Mandailing is an Austronesian language spoken in Sumatra, the northern island of Indonesia.It is spoken mainly in Mandailing Natal Regency, North Padang Lawas Regency, Padang Lawas Regency, and eastern parts of Labuhan Batu Regency, North Labuhan Batu Regency, South Labuhan Batu Regency and northwestern parts of Riau Province.
Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia , namely parts of Sulawesi , [ 1 ] the Maluku Islands and coastal Papua . [ 2 ]
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 ...