Saksang

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Saksang or Sa-sang
Saksang 2.JPG
A plate of Saksang served in Lapo Batak restaurant.
Place of origin Indonesia
Region or state Batak
Creator Batak Toba
Main ingredients Minced pork or dog[1] meat stewed in blood,[2]
Variations Tango-tango
Cookbook: Saksang or Sa-sang  Media: Saksang or Sa-sang

Saksang or Sa-sang is a savory, spicy dish from the Bataks of Indonesia.[3] It is made from minced pork or dog[1] meat (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 similar to Sichuan pepper).[1]

Although saksang is widely consumed and familiar within Batak tribes traditions, it is more often associated with Batak Toba.[4] Saksang has special significance to the Bataks, as it is an obligatory dish in Batak marriage celebrations.[5] 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.

See also[edit]

References[edit]

  1. ^ a b c "Food they crave". The Jakarta Post. April 4, 2010. 
  2. ^ a b "Food". itravelindonesia.com. 
  3. ^ "Sa-sang or Saksang". toursumatra.com. October 12, 2010. 
  4. ^ "Resep Sangsang atau Saksang Babi khas Batak - traditional pork dish". TobaTabo. 
  5. ^ Ryan Ver Berkmoes (2010). Indonesia. Lonely Planet. ISBN 978-1-74104-830-8.