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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.
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 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.
Pages in category "Batak cuisine" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. ...
Batak dish panggang served with sambal gota as a dipping sauce Sambal gota Blood sambal made of andaliman, chili pepper, garlic and other seasoning mixed and cooked with pork blood or sometimes chicken blood. [33] Specialty of Batak cuisine, North Sumatra. [34] Sambal jenggot Sambal with addition of grated coconut, similar to urap. Sambal jengkol
Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ikan mas or gold fish). [1] Distinctively Batak elements of the dish are the use of torch ginger fruit (asam cikala), and andaliman (similar to Sichuan pepper). [1]
In Toba Batak culture, pigs have important value. Apart from being a livelihood, raising pigs cannot be separated from Batak culture. [ 3 ] Pigs are slaughtered and used in their entirety to make babi panggang—bones for a clear soup, meat (including offal) to be grilled, and blood for a dipping sauce.