Batak cuisine

Cuisine of the Batak people of Indonesia

Saksang and panggang, the typical Batak dishes in Lapo (Batak restaurant).

This article is part of the series on
Indonesian cuisine
Masakan Indonesia

National dishes

* Gado-gado
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Ingredients

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Types of food

Foods

* Dishes
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Drinks

* Beverages
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Preparation and cooking

Main

* Frying
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Other

* Pepes
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Styles

* Nasi campur
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* Street food

Holidays and festivals

* Kenduri
* Lebaran (Eid al-Fitr)
* Naloni Mitoni
* Natal (Christmas)
* Serak Gulo
* Slametan

Related cuisines

* Bruneian
* Chinese
* Dutch
* East Timorese
* Egyptian
* Filipino
* Indian
* Malaysian
* Portuguese
* Singaporean
* Sri Lankan
* South African
* Surinamese
* Thai
* Yemeni

See also

* History
* Etiquette
* Cookbook: Cuisine of Indonesia

Indonesia portal
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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. One characteristic of Batak cuisine is its preference to andaliman (Zanthoxylum acanthopodium) as the main spice. That is why andaliman in Indonesia sometimes dubbed as "Batak pepper".[1]

Batak people are majority Christian — unlike neighboring Muslim-majority ethnic groups such as Aceh and Minang — Christian Batak people are not restricted to Islamic halal dietary law.[2] Many of the Batak's popular meals are made of pork as well as dishes made from unusual ingredients, such as dog meat or blood, however there are also halal batak dishes, mostly chicken, beef, lamb, mutton, and freshwater fishes.

Batak culinary centers are located in towns of Batak highlands, such as the town of Kabanjahe and Berastagi in Tanah Karo area. While some towns around the Lake Toba offers freshwater fish dishes such as carp arsik. The Northern Sumatra capital of Medan is also a Batak cuisine hotspot where numerous of Lapo (Batak eating establishments) can be found, yet the city is also a culinary center of halal Malay Deli, as well as Indian Cuisine and Chinese Indonesian cuisines. Outside its traditional lands in North Sumatra, Batak cuisine can also be found in Lapo in Jakarta, as well as most of the Indonesian major cities. Batak food is also widely present in Penang, Malaysia due to wide Batak migrant labour population found there.

## History[edit]

Cooking traditions in many parts of Sumatra often demonstrates foreign culinary influences; such as Minang, Malay and Aceh cuisines featuring typical curry-like dishes heavily influenced by Indian and Arabic cuisines. Batak cuisine however, retain its indigenous Austronesian cooking traditions; such as cooking meats (especially pork) along with its blood. Similar dish can also be found in Filipino cuisine, such as dinuguan. However, since many tribes of the archipelago have converted to Islam, the non-halal dishes such as those using pork, dog meat, or blood, has been abandoned, and now only survive in non-Muslim areas, such as Batak lands.

## Spices and flavourings[edit]

Andaliman known in Indonesia as "Batak pepper"

Regional differences between Batak and Acehnese culinary influences, among others, are characterized by the choice of spices; curry leaves or andaliman. Coastal Acehnese people using curry leaves (Murraya koenigii) as the main spice, while the Batak people prefer andaliman. Regions that use andaliman as main spices starting from the Gayo highlands in Central Aceh continue to the southeast up to Berastagi in Tanah Karo in North Sumatra.[1]

The most widely used spice in Batak cuisine is andaliman and batak onion (chives), 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. Sambal Tuktuk for example use a mixture of andaliman and other spices. Other spices commonly used in Batak cuisine includes kaffir lime, Indonesian bay leaves, coriander, onion, garlic, chili pepper, pepper, lemongrass, ginger, galangal and turmeric.

## Meat[edit]

Saksang, pork cooked in spices and its own blood Panggang, Batak style roasted pork

For many centuries Batak tribes has led a relatively isolated way of life and maintained their ancestral belief systems. As the result a lot of the indigenous elements of their culture still survive, including their culinary arts. Today majority of Batak tribes are Christian, for example Batak Toba, Karo, and Pakpak. Pork and dog meats are commonly consumed. Dog meat is usually called B1, derived from biang, Batak word to refer a dog, while pork is often called B2 from babi. Pork (B2) or dog meat (B1) are usually cooked in its own blood, spiced and seasoned as saksang, or grilled as panggang.

However, there is also Muslim Batak tribes, such as Mandailing Batak tribe. They apply Islamic dietary law which only allows halal food and forbid consumption of pork, dog meat, and blood.

Popular Batak pork dish are saksang, fried cutlets sauteed pork in thick spicy blood sauces and Babi Panggang Karo (karo roast pork) — often shortened to BPK — which is locals' favourite and has become nationally famous through Lapo Batak restaurants nationwide. BPK consists of roasted pork slices with three accompaniments: a bowl of broth made from the essence of boiled pig's bones, a platter of porcine blood cooked with pepper and chili, and a saucer of extra-hot chili sauce.[2]

Another common meat consumed in the Batak cuisine is buffalo meat, beef and chicken. Manuk Napinadar is a grilled chicken smothered in chicken blood itself, spiced with andaliman and garlic powder. Ayam Tasak Telu is one of popular chicken dish in Batak cuisine. Tasak telu literally means “cooking three times,” and consists of three dishes: the first part is boiled chicken< the second part is a sauce made of finely-ground corn kernels, spices and the remaining stock from the boiled chicken, the third part is an assortment of chopped vegetables and spicy coconut.

## Fish[edit]

Carp Arsik, Batak style spicy fish

Since the Batak tribes live in the interior of North Sumatra, freshwater fish that live in rivers or Lake Toba is commonly consumed by locals. Carp usually cooked as Arsik or Dengke Mas na Niura, the fish is not cooked, but just seasoned and flavored in heavy spices. In addition to carp, catfish and tilapia are also consumed, usually cooked as Na Tinombur.

## Exotic dishes[edit]

Batak dishes sometimes use unusual meats such as dog meat (B1 or "biang" ) cooked as saksang or roasted as panggang.

One unusual notorious dish is Pagit-pagit that has distinctly pungent aroma. The ingredients include a brew of cassava leaves, santan (coconut milk), rimbang (a bitter but non-toxic variety of the nightshade family), flowers of some locally-available plants and some arsik sauce, pork or beef meat, mixed with additional unusual substance — juice from a cow's cud, food that has been digested and regurgitated.

Another exotic and rare ingredients is kidu. It is the Karo word for white, plump grubs or insect larvae found in sugar palm trees. The kidu-kidu sausages are named as such because they look similar to the grubs. The grubs are lightly fried to make the outer skin crispy while keeping the inner part juicy, and then briefly cooked in a boiling arsik sauce.

## Beverages[edit]

For the Batak community, tuak (palm liquor) is not just for drinking binges. The beverage is mandatory at celebrations, and drinking tuak has become something of a tradition. It is a popular traditional alcoholic beverage made from palm wine. It is made by fermenting the enau sap. Batak Lapo Tuak is a drinking establishment dedicated to serve this traditional alcoholic beverage.[3] North Sumatra is also known as coffee production area in Indonesia. Coffee variants such as Mandheling is those coffee beans grown in North Sumatran Mandailing region.

## Dishes[edit]

Mie gomak, Batak spicy noodle soup, served with chayote and hard boiled egg

* Saksang
* Arsik
* Panggang
* Ayam Tasak Telu
* Manuk Napinadar
* Tanggotanggo
* Dengke Mas na Niura
* Na Tinombur
* Mie gomak
* Na Nidugu
* Dali ni Horbo
* Sambal Tuktuk
* Pagit-pagit
* Daun ubi tumbuk

## Snacks[edit]

* Itak Gurgur
* Kue Pohulpohul
* Kue Ombusombus
* Kue Lampet
* Kue Benti
* Tipatipa
* Kacang Sihobuk
* Sasagun
* Bika Ambon

## See also[edit]

* Food portal
* Drink portal
* Indonesia portal

* Indonesian cuisine
* Minangkabau cuisine
* Palembang cuisine
* Javanese cuisine

## References[edit]

1. ^ a b ROW/WSI (20 April 2013). "Andaliman, Batas Bumbu Batak dan Aceh". kompas.com (in Indonesian). Kompas.com. Retrieved November 10, 2013.
2. ^ a b Roslin, Tash (June 30, 2009). "Batak Karo, Extremes In Cuisine". www.thejakartaglobe.com. The Jakarta Globe. Archived from the original on November 10, 2013. Retrieved November 10, 2013.
3. ^ Wan Ulfa Nur Zuhra (21 January 2013). "Enjoying 'tuak' in Batak country". The Jakarta Post. Retrieved 5 November 2015.

## External links[edit]

* Media related to Batak cuisine at Wikimedia Commons

* v
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Indonesian cuisine by ethnicity

Dishes|

| Common
Indonesian
dishes|

* Abon
* Acar
* Ayam bakar
* Ayam goreng
* Ayam kecap
* Ayam kodok
* Bakmi
* Bakpau
* Bakso
* Bakwan
* Bihun goreng
* Bubur ayam
* Bubur kacang hijau
* Bubur ketan hitam
* Bubur sumsum
* Gado-gado
* Gorengan
* Gulai
* Ikan asin
* Ikan bakar
* Ikan goreng
* Jagung rebus
* Kacang rebus
* Kari
* Kari ayam
* Kari domba
* Kari kambing
* Kari udang
* Kuaci
* Ketupat
* Laksa
* Lontong
* Macaroni schotel
* Martabak
* Mi bakso
* Mi goreng
* Mi kuah
* Nasi campur
* Nasi goreng
* Nasi kari
* Nasi kuning
* Nasi bakar
* Otak-otak
* Panekuk
* Pastel tutup
* Perkedel
* Perkedel jagung
* Pindang
* Rendang
* Rijsttafel
* Roti bakar
* Roti bolen
* Roti meses
* Rujak
* Sambal
* Sambal goreng udang
* Satay
* Sayur bayam
* Sayur sop
* Semur
* Serundeng
* Sop buntut
* Soto
* Soto ayam
* Soto mi
* Sup ayam
* Sup ercis
* Sup makaroni
* Sup wortel
* Tahu
* Tahu goreng
* Telur asin
* Telur pindang
* Tempeh
* Tumis kangkung
* Tumpeng

|

Acehnese|

* Meuseukat
* Mi aceh
* Mi caluk
* Nasi gurih
* Sate matang

Arab|

* Asida
* Falafel
* Hummus
* Kofta
* Manakish
* Katayef
* Nasi kabsah
* Nasi mandi
* Maamoul
* Marak
* Roti maryam
* Roti pita
* Saltah
* Shawarma
* Tabbouleh
* Tharid

Balinese|

* Babi guling
* Betutu
* Be urutan
* Iga babi
* Laklak
* Lawar
* Matah
* Nasi bali
* Nasi jinggo
* Pai susu
* Rawon babi
* Rujak kuah pindang
* Sate babi
* Sate lilit
* Soto babi
* Tipat cantok

Banjarese|

* Bingka
* Laksa banjar
* Pekasam
* Soto banjar

Batak|

* Arsik
* Babi panggang Karo
* Dali ni horbo
* Dengke mas na niura
* Itak gurgur
* Lampet
* Manuk napinadar
* Mi gomak
* Na tinombur
* Ombusombus
* Pagit-pagit
* Pohulpohul
* Saksang
* Sasagun
* Sate kerang
* Tipatipa
* Tuktuk

Betawi|

* Asinan betawi
* Bubur cha cha
* Kerak telor
* Ketoprak
* Ketupat sayur
* Laksa betawi
* Lontong sayur
* Mi kangkung
* Nasi goreng kambing
* Nasi kebuli
* Nasi uduk
* Nasi ulam
* Pindang
* Roti buaya
* Roti gambang
* Rujak juhi
* Sate taichan
* Sayur asem
* Semur jengkol
* Soto betawi
* Soto kaki
* Soto tangkar
* Sup kambing

Buginese and
Makassar|

* Burasa
* Coto makassar
* Dangke
* Jalangkote
* Kaledo
* Konro
* Mi kering
* Pallubasa
* Sop saudara

Chinese|

* Babi hong
* Babi kecap
* Bak kut teh
* Bakkwa
* Banmian
* Bihun goreng
* Cakwe
* Cap cai
* Chai tow kway
* Char kway teow
* Cha sio
* Fu yung hai
* Fish ball
* Haisom cah
* Ifumi
* Kembang tahu
* Kepiting saus tiram
* Kuaci
* Kwetiau ayam
* Kwetiau goreng
* Kwetiau siram sapi
* Lapchiong
* Locupan
* Lontong cap go meh
* Lumpia
* Mi ayam
* Mi lor
* Mi pangsit
* Mi tarik
* Mun tahu
* Nasi ayam hainan
* Nasi bebek
* Nasi campur
* Nasi tim
* Ngo hiang
* Pangsit
* Popiah
* Rujak shanghai
* Sapo tahu
* Sate babi
* Sekba
* Siomay
* Soto
* Sup hisit
* Sup sarang burung
* Swikee
* Tahu sumedang
* Tauge ayam
* Tee long pan
* Telur pitan
* Telur teh
* Tong sui
* Yong tau fu
* Yusheng

Cirebonese|

* Empal gentong
* Docang
* Kue gapit
* Mi koclok
* Nasi jamblang
* Nasi lengko
* Tahu gejrot

Gorontalese|

* Binte biluhuta
* Sate Tuna
* Ayam iloni
* Sagela
* Ilahe
* Bilentango
* Sate Balanga
* Ilabulo
* Nasi kuning cakalang
* Buburu
* Bubur sagela
* Nasi goreng sagela
* Tabu Moitomo
* Ikan iloni
* Pilitode

Indian|

* Ayam mentega
* Ayam tandori
* Chapati
* Chutney
* Dosa
* Idli
* Laddu
* Kari kambing
* Kari kepala ikan
* Korma
* Modak
* Naan
* Nasi biryani
* Raita
* Roti canai
* Sambar
* Samosa
* Satti Sorru

Indo|

* Ayam kodok
* Babi panggang
* Bitterballen
* Erwtensoep
* Hutspot
* Makaroni schotel
* Oliebol
* Ontbijtkoek
* Pannenkoek
* Poffertjes
* Shepherd's pie
* Spekkoek

Javanese|

* Apem
* Arem-arem
* Ayam bumbu rujak
* Ayam geprek
* Ayam goreng kalasan
* Ayam penyet
* Bakso
* Bakpia
* Bakpia pathok
* Botok
* Brongkos
* Buntil
* Gudeg
* Iga penyet
* Kamir
* Kelan antep
* Krechek
* Kuluban
* Lepet
* Lontong balap
* Lontong dekem
* Lontong kupang
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Mendoan
* Mi bakso
* Mi goreng
* Mi jawa
* Mi rebus
* Nasi ambeng
* Nasi bebek
* Nasi bogana
* Nasi empal
* Nasi gandul
* Nasi goreng
* Nasi goreng jawa
* Nasi kare
* Nasi kucing
* Nasi liwet
* Nasi megono
* Nasi pecel
* Nasi tempong
* Opor
* Opor ayam
* Pecel
* Pecel ayam
* Pecel lele
* Rambak petis
* Rawon
* Roti ganjel rel
* Roti konde
* Rujak cingur
* Rujak soto
* Sambal ulek
* Sate ambal
* Sate blora
* Sate kambing
* Sate hati
* Sate kelinci
* Sate kikil
* Sate klatak
* Sate madura
* Sate ponorogo
* Sate tegal
* Sate udang
* Sayur lodeh
* Selat solo
* Serundeng
* Soto babat
* Soto ceker
* Tahu campur
* Telur pindang
* Tempe bacem
* Tempe goreng
* Tempe mendoan
* Timlo [id]
* Tongseng
* Trancam
* Tumpeng
* Urap

Madurese|

* Rujak
* Rujak cingur
* Sate madura
* Serundeng
* Soto madura

Malay|

* Amplang
* Ayam goreng
* Ayam pansuh
* Bubur cha cha
* Bubur pedas
* Cincalok
* Epok-epok
* Gulai
* Ikan bakar
* Ikan patin
* Kangkung belacan
* Kari
* Kemplang
* Laksa
* Mi kari
* Mi rebus
* Nasi berlauk
* Nasi briyani
* Nasi dagang
* Nasi goreng
* Nasi goreng pattaya
* Nasi lemak
* Nasi minyak
* Otak-otak
* Pekasam
* Pulut
* Roti canai
* Roti jala
* Roti john
* Roti tisu
* Sayur lodeh
* Siput gonggong
* Soto
* Sup kambing
* Tahu goreng
* Tempoyak
* Ulam

Minahasan|

* Ayam rica-rica
* Brenebon
* Cakalang fufu
* Dabu-dabu
* Klappertaart
* Mi cakalang
* Nasi kuning
* Panada
* Paniki
* Rica-rica
* Rintek wuuk
* Tinorangsak
* Tinutuan
* Woku

Minangkabau|

* Asam pedas
* Ayam pop
* Balado
* Daun ubi tumbuk
* Dendeng
* Gulai
* Gulai ayam
* Gulai kambing
* Gulai otak
* Kalio
* Kepiting saus padang
* Keripik sanjai
* Lemang
* Lontong gulai pakis
* Nasi kapau
* Nasi kari
* Nasi padang
* Palai bada
* Rendang
* Sambal lada muda
* Sate padang
* Soto padang
* Udang balado

Moluccan
and Papuan|

* Asida
* Babi bakar
* Bibingka
* Colo-colo
* Papeda
* Puding sagu
* Sagu
* Soto ambon

Palembang|

* Burgo
* Gulai
* Kemplang
* Laksan
* Lakso
* Mi celor
* Nasi minyak
* Otak-otak
* Pempek
* Pindang
* Tekwan
* Tempoyak ikan patin

Peranakan|

* Bubur cha cha
* Cincalok
* Laksa
* Pai ti
* Swikee

Sasak|

* Ayam taliwang
* Plecing kangkung
* Sate ampet
* Sate belut
* Sate pusut

Sundanese|

* Asinan bogor
* Batagor
* Empal gepuk
* Karedok
* Kupat tahu
* Laksa bogor
* Laksa tangerang
* Lalab
* Mi kocok
* Nasi timbel
* Nasi tutug oncom
* Oncom
* Pepes
* Rujak tumbuk
* Sate bandeng
* Sate maranggi
* Sayur asem
* Seblak
* Soto bandung
* Tauge goreng
* Uli bakar

Timorese|

* Feijoada
* Ikan bakar
* Katemak
* Pastel de nata
* Se'i

Snacks|

| Krupuk|

* Amplang
* Emping
* Kemplang
* Krupuk
* Krupuk ikan
* Krupuk kulit
* Krupuk udang
* Kripik
* Kripik sanjai
* Rempeyek
* Rengginang

|

Kue|

* Agar-agar
* Apam
* Ape
* Arem-arem
* Asida
* Bagea
* Bahulu
* Bakcang
* Bakpau
* Bakpia
* Bakpia pathok
* Bangkit
* Bibingka
* Bika ambon
* Bingka
* Bitterballen
* Bolen
* Bolu gulung
* Bolu kukus
* Bolu pandan
* Bugis
* Bulan
* Busa
* Cakwe
* Cilok
* Clorot
* Cubit
* Cucur
* Dadar gulung
* Dodol
* Donat jawa
* Donat kentang
* Gapit
* Geplak
* Gethuk
* Jalangkote
* Jemput-jemput
* Kaak
* Kaasstengels
* Kamir
* Karipap
* Kembang goyang
* Keranjang
* Klappertaart
* Klepon
* Kochi
* Kroket
* Ku
* Kukis jagung
* Laddu
* Laklak
* Lapis
* Lapis legit
* Leker
* Lemper
* Lidah kucing
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Lupis
* Madumongso
* Makmur
* Martabak
* Mangkok
* Mochi
* Modak
* Nagasari
* Nastar
* Ombusombus
* Onde-onde
* Pai susu
* Pai ti
* Panada
* Pancong
* Pastel
* Pastel de nata
* Pinyaram
* Pisang cokelat
* Pisang goreng
* Poffertjes
* Popiah
* Pukis
* Putri salju
* Putu
* Putu mangkok
* Putu mayang
* Rangi
* Rempah udang
* Risoles
* Samosa
* Satu
* Semar mendem
* Semprit
* Semprong
* Serabi
* Seri muka
* Sus
* Spekulaas
* Stroopwafel
* Talam
* Tapai
* Timphan
* Terang bulan
* Untir-untir
* Wajik
* Wingko

Beverages|

| Alcoholic|

* Arak
* Beer
* Brem
* Cap tikus
* Ciu
* Lapen
* Saguer
* Sopi
* Tuak

|

Non-alcoholic|

* Adon-adon coro
* Angsle
* Bajigur
* Bandrek
* Bir jawa
* Bir kocok
* Bir pletok
* Cendol
* Chocolate milk
* Cincau
* Dadiah
* Es asam jawa
* Es buah
* Es campur
* Es doger
* Es durian
* Es goyobod
* Es kelapa muda
* Es kopyor
* Es selendang mayang
* Es tebak
* Es tebu
* Es teler
* Hot chocolate
* Jahe telur
* Jamu
* Java coffee
* Kembang tahu
* Kopi luwak
* Kopi susu
* Kopi tarik
* Kopi tiam
* Kopi tubruk
* Lahang
* Laksamana mengamuk
* Legen
* Milo
* Moke
* Ronde
* Sarsi
* Badak
* Indo saparelle
* Sekoteng
* Soda gembira
* Susu kedelai
* Sweet tea
* Teh botol
* Teh krisan
* Teh liang
* Teh poci
* Teh jahe
* Teh tarik
* Teh talua
* Wedang jahe
* Wedang uwuh

Bumbu|

| Spices|

* Adas manis
* Andaliman
* Asam jawa
* Bawang bombai
* Bawang merah
* Bawang perei
* Bawang putih
* Bunga lawang
* Bunga pala
* Cabai rawit
* Cabai merah
* Cengkih
* Daun bawang
* Daun jeruk
* Daun kari
* Daun kemangi
* Daun pandan
* Daun salam
* Jahe
* Jeruk purut
* Jeruk nipis
* Jintan
* Kapulaga
* Kayu manis
* Kecombrang
* Kencur
* Kemiri
* Ketumbar
* Keluak
* Kunyit
* Lengkuas
* Lada hitam
* Lada putih
* Lokio
* Pala
* Peterseli
* Seledri
* Serai
* Temu kunci
* Temu lawak

|

Seasonings
and condiments|

* Abon
* Acar
* Balado
* Bawang goreng
* Budu
* Coconut jam
* Cuka
* Dabu-dabu
* Hagelslag
* Kecap asin
* Kecap ikan
* Kecap inggris
* Kecap manis
* Kerisik
* Lalab
* Mayones
* Minyak samin
* Minyak wijen
* Minyak zaitun
* Moster
* Muisjes
* Nata de coco
* Peanut sauce
* Petis
* Petis ikan
* Rica-rica
* Sambal
* Sambal goreng teri
* Serundeng
* Saus tiram
* Saus tomat
* Tapai
* Tauco
* Tempoyak
* Terasi
* Tongcai
* Tuktuk
* Vlokken

Influences and
overseas dishes|

* Achat
* Asam pedas
* Ayam penyet
* Babi pangang
* Bami
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* Begedil
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* Bobotie
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* Tempeh
* Tomato bredie

List articles|

* Indonesian beverages
* Indonesian condiments
* Indonesian desserts
* Indonesian dishes
* Indonesian noodles
* Indonesian snacks
* Indonesian soups

Related
topics|

* List of Indonesian dishes
* Alcohol in Indonesia
* Jamu
* Bumbu (seasoning)
* Street food of Indonesia
* Jajan pasar
* Sri Owen
* Nunuk Nuraini

* Category: Indonesian cuisine

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Styles|

* Classique
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Lists|

* List of cuisines
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* Lists of foods
* Prepared

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