Batak culinary

Almost similar to the Daun Ubi Tumbuk ,Daun Ubi Jantung Pisang leaves coupled with small pieces of banana heart sliced ​​small, and grated coconut. All the sauteed condiments then include the main spices of sweet potato leaves, banana heart and grated coconut by adding a little water and salt. Sauteed until completely cooked

Mashed Potato leaves become a favorite vegetable that often served in Batak restaurants. It is said that the leaves of sweet potatoes into vegetables are the easiest to obtain because just placing the wood alone will appear buds of sweet potato leaves. To make it not too difficult, pounded yam leaves mixed with chili, red onion and under white and do not forget the fruits of rimbang. Rimbang fruit is characteristic of sweet potato leaves in the Batak area. Because if cooked it tastes much better than eaten raw. Pounded together and can add 1-2 stalks lemongrass. All ingredients are boiled and after nearly cooked mixed with coconut milk.

Dali Ni Horbo is traditionally treated buffalo milk and is quite common in the Batak area. Same with other milk contains fats, carbohydrates and proteins the difference that this milk is processed without containing chemicals. The process of making this dali ni horbo not too difficult. Liquid buffalo milk is cooked on a small temperature so it doesn't overheat. Add a little salt to taste. Then the liquid milk will boil slowly and thicken. Put in the papaya leaves until the buffalo milk thickens like tofu. But it would be more delicious if Dali ni Horbo is cooked like cooking arsik. Adding aroma and delicious flavor to milk.

Similar to saksang, tanggo-tanggo are usually made from pork and dog meat, the difference is only in size. The meat is cut bigger than the size of a fist. Tanggo-tanggo usually use younger animals to create a texture of cuisine that is not too hard, so that the seasoning and soak up the meat more tender. This food is not halal, so only some people who could eat this dish. Tanggo-tanggo is usually served on special occation.

Saksang is made from pork or dog meat. Saksang is cooked with special spices that are almost similar to napinadar and the cooking process can be mixed with the flesh of the meat itself. When compared to roast, usually it contains more meat than fat. The hallmark of this food uses andaliman which creates a burning sensation of hot tongue. People in Batak really love this dishes, but not all indonesians like this dish. Because this dish is not halal not many Indonesians are able to eat it.

This food is the most preferred food for many people for food lovers who are not halal. Made from pork. Sprinkled with a little acid before baking. The pork will mature perfectly when slowly the fat from the meat comes out. Of course the roast pork would be better if the meat has fat not only the meat alone. Meat is served with blood spices (cooked pork blood mixed with spices) which has been cooked, added with sweet potato leaves and pork soup bone. Even with the cayenne pepper seasoned with salt, this roast pork will be very delicious. This food is eaten all over Indonesia, but of course not all of the people like pork, they prefer to eat other meat dishes. But pork is a famous dish in all over Indonesia. This is one of my favorite dish as well XD

The hallmark of this food is chicken and andaliman. Manuk Napinadar becomes a very popular dish in Batak, can be said to the favorite of Batak people. Chicken is burned and then flavored and mixed with fresh blood of the chicken itself with the right process of maturity. It will be more delicious if adding chili but it's optional because everyone has different taste. This dish is usually made during a special event to celebrate something or during a customary feast. this dish is concidered a strange dish because the sauce is using the chicken' blood, but not to the Batak people. They really enjoy this dish because of the rich flavor in the dish.

Natinombur is a fish that is watered with spices. Seasoning for fish is almost the same as arsik, it's just roasted seasoning. Made from burned fish, usually using tilapia or mujahir. For flavor, added with Andaliman, for spicy enthusiasts can add chili or andaliman for a more delicious taste. Andaliman is an Asian cooking spice that comes from the outer skin of some species of plants belonging to the Zanthoxylum clan (oranges-jerukan, Rutaceae). Usually andaliman is used in other Batak dishes such as arsik, saksang, and natinombur itself.

Naniura can be said as the sushi of Batak people. Naniura is not cooked, fried or boiled. This food is made from goldfish, tilapia or mujahir fish. Served with a complete spice that will make the fish taste better without cooking. In other words, those spices cook the fish. Usually naniura slightly more acid because it is for the maturation process using acid. It would be nice for a family to eat because the fish is quite big, and make the day perfect  after a long tiring day. This food is very recommended for you to try if you have a chance to go to Indonesia

Arsik is one of the most typical Batak dishes used during traditional events. This arsik itself is made from fish such as goldfish, tilapia and mujahir fish. Usually these fish are caught directly from Lake Toba. To create a distinctive flavor and aroma, usually the process of cooking fish is added with andaliman a kind of spice to create a hot spicy flavor that makes the tongue seemed to vibrate. This type of spice is very popular in the Batak area. Can be served with soup or even a little dry. It feels very good with the right mixture of seasoning and maturity. You should try this dish if you visit Indonesia because you can't find this kind of dish in any other country.