Saksang

Saksang or Sa-sang is a savory, spicy dish from the Bataks of Indonesia. It is made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in its blood,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 similar toSichuan pepper).Saksang_2

Although saksang is widely consumed and familiar within Batak tribes traditions, it is more often associated with Batak Toba.Saksang has special significance to the Bataks, as it is an obligatory dish in Batak marriage celebrations. Saksang, together with panggang, arsik and daun ubi tumbuk, are the essential dishes in Batak cuisine, and popularly offered in Lapo, a Batak traditional bar and restaurant.

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Babi panggang

Babi panggang refers to a variety of recipes for Indonesian grilled pork recipes, ‘babi’ meaning pig or pork, and ‘panggang’ meaning grilled or roasted in the Malay and Indonesian languages

Batak babi panggang

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Babi panggang Karo and Babi panggang Toba are two similar dishes made by the Christian Batak Toba and Batak Karo of North Sumatra. 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. The three dishes are served with plain rice and a sambal andaliman, made from fresh sichuan peppers

Daun ubi tumbuk

Daun ubi tumbuk (Indonesian for “pounded cassava leaves”) is a vegetable dish commonly found in Indonesia, made from ponded cassava leaves. In Indonesian, daun means leaves, ubi refer to cassava, and tumbuk means pounded. The cassava leaves are traditionally pounded with a wooden mortar and pestle, although finely chopping or puréeing them using a blender orfood processor is an alternative.

The dish is commonly found throughout Indonesian archipelago, from Padang food and Batak cuisine in Sumatra;Dayak cuisine in Borneo;to Manado and Bugis cuisine in Sulawesi.

Batak cuisine, the saksang pork stew cooked in its blood and spices, and panggang grilled pork, with sayur daun singkong cassava leaf vegetables and broth soup.

Batak cuisine, the saksang pork stew cooked in its blood and spices, and panggang grilled pork, with sayur daun singkong cassava leaf vegetables and broth soup.

Ingredients

The leaves are cooked in a fried spice paste consisting at a minimum of chilis and shallots, but usually some or all of ginger,galangal, candlenut, garlic, lemongrass and other spices, along with coconut milk and ikan teri or anchovy. Daun ubi tumbuk is frequently cooked with cempokak, a small bitter aubergine. A different daun ubi tumbuk recipe is prepared by the Dayak of Kalimantan, simply boiled with shallot, animal fat and salt.For Western cooks, kale is a possible substitute for cassava leaves.

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