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Saksang
Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people. 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 to Sichuan pepper). 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. See also *Beutelwurst * Blood soup *Dinuguan * List of stews * Svartsoppa *Sarapatel Sarapatel (, ), or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primaril ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batak Cuisine
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". 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. 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 Tan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daun Ubi Tumbuk
Daun ubi tumbuk (Indonesian for "pounded cassava leaves") is a vegetable dish commonly found in Indonesia, made from pounded cassava leaves. In Indonesian, ''daun'' means leaf, ''ubi'' refers 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 or food processor is an alternative. The dish is commonly found throughout the Indonesian archipelago, from Padang food and Batak cuisine in Sumatra; Dayak cuisine in Borneo; to Manado and Bugis cuisine in Sulawesi while almost all Dayaks eat this dishes in Borneo. 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 Eggplant ( U ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guinea. Indonesia is the world's largest archipelagic state and the 14th-largest country by area, at . With over 275 million people, Indonesia is the world's fourth-most populous country and the most populous Muslim-majority country. Java, the world's most populous island, is home to more than half of the country's population. Indonesia is a presidential republic with an elected legislature. It has 38 provinces, of which nine have special status. The country's capital, Jakarta, is the world's second-most populous urban area. Indonesia shares land borders with Papua New Guinea, East Timor, and the eastern part of Malaysia, as well as maritime borders with Singapore, Vietnam, Thailand, the Philippines, Australia, Palau, and India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andaliman
''Zanthoxylum acanthopodium'', or andaliman, is a species of flowering plant in the family Rutaceae. Its range includes southern western China (Guangxi, Guizhou, Sichuan, Tibet, and Yunnan), Bangladesh, Bhutan, northern India and northeastern India (Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim, Uttar Pradesh, and West Bengal), Nepal, Laos, Burma, northern Thailand, Vietnam, Indonesia (northern Sumatran highlands), and Peninsular Malaysia Peninsular Malaysia ( ms, Semenanjung Malaysia; Jawi: سمننجڠ مليسيا), or the States of Malaya ( ms, Negeri-negeri Tanah Melayu; Jawi: نڬري-نڬري تانه ملايو), also known as West Malaysia or the Malaysian Peninsula, .... Much like the closely related Sichuan pepper ('' Z. piperitum''), the seed pericarps are used as spices in cooking and have a similar tongue-numbing characteristic. However, in cooking, the flavour of andaliman has lemon-like notes (similar to those of lemon-grass) a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sarapatel
Sarapatel (, ), or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai Sarpatel. The former Estado da Índia Portuguesa colony. It is also prepared in northeastern Brazil. The word ‘sarapatel’ literally means confusion, referring to the mish-mash of ingredients which include Pork meat and offal (which includes heart, liver, tongue and even pork blood sometimes). However, in modern-day version, blood is rarely used as now getting the pure blood is slightly difficult. The meat is first parboiled, then diced and sauteed before being cooked in a spicy and vinegary sauce. The flavourings and spices differ from region to region, for example, some use more vinegar. The size of the pieces also varies, as does cooking technique: some sautee the meat prior to cooking it in the sauce, while others add the diced parboiled meat directly to the sauce. In Goa and Mangalore, Sorpotel is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Svartsoppa
Svartsoppa ("Black soup") is a soup consumed traditionally and mostly in the province of Skåne in southern Sweden. The main ingredient is goose blood (or sometimes pig blood). It is often eaten before the goose dish at the '' Mårtens gås'' or ''Mårten gås'' dinner''A Book of Feasts and Seasons'' by Joanna Bogle, page 183, on the 10 November, the eve of Saint Martin (11 November), a surviving remnant of the Roman Catholic feast dedicated to Martin of Tours. Goose is traditionally eaten at this feast over large parts of Europe, with associations to the folklore surrounding Saint Martin. Black soup has existed in some form almost everywhere in the world, limited only by religious beliefs. Today the dish has left most localities' cuisines. See also * Black soup * Blood as food * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist slow-cooking) such as beef. Poultry, pork, lamb or mutton, sausages, and seafood are also used. Stews Unsorted * Capra e fagioli * Ginataang kalabasa * Ginataang labong * Kokotxas * Kontomire stew * Or lam * Pepián * Waknatoy See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dinuguan
''Dinuguan'' () is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often '' siling haba''), and vinegar. Etymology and names The most popular term ''dinuguan'' and other regional naming variants come from their respective word for "blood" (e.g. "dugo" in Tagalog means "blood" hence "dinuguan" as "to be stewed with blood"). Possible English translations include pork blood stew or blood pudding stew. ''Dinuguan'' is also called ''sinugaok'' in Batangas, ''zinagan'' in Ibanag, ''twik'' in Itawis, ''tid-tad'' in Kapampangan, ''dinardaraan'' in Ilocano, ''dugo-dugo'' in Cebuano, ''rugodugo'' in Waray, ''sampayna'' or ''champayna'' in Northern Mindanao and ''tinumis'' in Bulacan and Nueva Ecija. A euphemism for this dish is "chocolate meat". ''Dinuguan'' is also found in the Marianas Islands, believed to have been introduced to the i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood Soup
Blood soup is any soup that uses blood as a principal ingredient. List of blood soups Examples of blood stew include: * Black soup, a historical pork-blood soup of Ancient Greek cuisine particularly associated with ancient Sparta. * Chicken and duck blood soup, a blood soup popular in Shanghai * '' Chornaja Poliwka'', Belarusian soup made of duck, goose or pig blood and clear broth * '' Czernina'', or Duck Blood Soup, a Polish soup made of duck, goose or pig blood and clear broth * ''Dinuguan'', a soup from the Philippines made of pig blood and pork offal or meat * Duck blood and vermicelli soup, a traditional delicacy in Nanjing * ''Fritada'', a special type of dish cooked with goat (cabrito) blood, prepared in Northern Mexico, and a regional specialty in the city of Monterrey. * '' Godlja'', a traditional Slovenian blood soup * '' Juka'', a Lithuanian blood soup from the Dzūkija region * ''Mykyrokka'', a traditional soup dish in Middle-Finland * '' Prdelačka'', a tra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beutelwurst
A ''Beutelwurst'' is a German blood sausage (''Rotwurst'' or ''Blutwurst''), which contains more pieces of fat and flour than a normal ''Thüringer Rotwurst''. The name ''Beutelwurst'' comes from the fact that this does not come in a casing of intestine or a can, but in a linen or paper bag A paper bag is a bag made of paper, usually kraft paper. Paper bags can be made either with virgin or recycled fibres to meet customers’ demands. Paper bags are commonly used as shopping carrier bags and for packaging of some consumer go ... ("bag" = ''Beutel''). at www.germanfoods.org. Retrieved on 20 Mar 10. This bag is pressed for several weeks which gives the ''Beutelwurst'' a firm, light, dry consistency. References [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arsik
Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ''ikan mas'' or gold fish). Distinctively Batak elements of the dish are the use of torch ginger fruit (''asam cikala''), and ''andaliman'' (similar to szechuan pepper). Common Indonesian vegetables and 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 being specifically of the Batak Toba and Mandailing people, who dwell in these areas. Other variations Besides gold fish or carp, saltwater fish such as rastrelliger (''kembung'') and snappers can also be used to make arsik. A meat variant of arsik also exists, with pork as the commonly cooked meat. See also *Batak cuisine *Escabeche __NOTOC__ Escabeche is the name for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
