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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.
The result of this discussion is the codification of Batak Toba customs by the Christian Rajahs and the Missionaries into two treaties: Ruhut Parsaoron di Habatahon 1898 or The Customs regulating the social life of the Batak (referred to as Ruhut), and Patik dohot Uhum ni Halak Batak 1899 or Laws and Regulations of the Batak people (referred to ...
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 Gereja Batak Karo Protestan or Karo Batak Protestant Church is the largest church among the largely Christian Karo people of North Sumatra, Indonesia. This tribal congregation was established formally in 1941 as a Reformed-Calvinist church. The church has 276,000 members (as of 2006) in 398 congregations with 196 pastors. [7]
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 ...
Pagit-pagit or terites is a food consumed by the Karo people of North Sumatra, Indonesia. [1] The main ingredient is the partially digested grass from the rumen of a ruminant, typically a deer, goat, cow or water buffalo. It will be cooked with spices and either coconut milk, cempokak and tapioca leaves or with meat as a clear soup.