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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.
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 ]
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.
There is a possibility that the origin of the name Sasak came from the word sak-sak, which means "boat". In the Nagarakretagama, the word Sasak is mentioned together as one with Lombok Island, namely Lombok Sasak Mirah Adhi. According to local tradition, it is believed that the word Sasak came from sa'-saq which means "the one".
Nasi liwet Sunda, a “one pot” dish consisting of rice, and seasoned with spices like galangal, lemon grass, and Indonesian bay leaves. To further enhance the flavour, usually parts of a salted fish added as well. [1]
Batak people have filled a wide range of occupations, from running modest tire service workshops to serving as state ministers. The modern Batak have gravitated towards professions such as bus and taxi drivers, mechanics, engineers, singers and musicians, writers and journalists, teachers, economists, scientists, military officers, and attorneys.
The Sundanese (Indonesian: Orang Sunda; Sundanese: ᮅᮛᮀ ᮞᮥᮔ᮪ᮓ, romanized: Urang Sunda) are an Austronesian ethnic group native to western region of Java island in Indonesia, primarily West Java. They number approximately 42 million and form Indonesia's second most populous ethnic group.
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 ...