|Place of origin||Indonesia|
|Region or state||Northern Sumatra|
|Created by||Batak cuisine|
|Serving temperature||Hot or room temperature|
|Main ingredients||Fish in spices|
Distinctively Batak elements of the dish are the use of torch ginger fruit (asam cikala), and andaliman (Indonesian szechuan pepper). Common Indonesian spices such as shallots, garlic, ginger, fresh turmeric root and chili are also used.
Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands of North Tapanuli and Samosir, hence this dish is regarded as specifically of the Batak Toba and Mandailing people, who dwell in these areas.
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