Sunday, 8 March 2015

North Sumatra Traditional Food

Indonesia is not just famous with the nature and also the culinary, including North Sumatra. Batak cuisine is the cuisine and cooking traditions of Batak ethnic groups, predominantly found in North 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 its preference to andaliman (Zanthoxylum acanthopodium) as the main spice. That is why andaliman in Indonesia sometimes dubbed as "Batak pepper".

This is just some part Traditional of North Sumtra Food

Daun Ubi Tumbuk | Mashed Potato Leaves 
This food made from Potato leaves and then with the coconut cream and bunga kincung
(Interest kincung, just has in North Sumatra only) Plus small fish the local people said ikan teri. This vegetable will make your   culinary time perfect. The taste yummy and little bit bitter; many nutrients contain in this vegetable.

Daun ubi tumbuk (daun - leaves, ubi - cassava, tumbuk - pounded) is a vegetable dish in Padang food made from puréed cassava leaves. The cassava leaves are traditionally pounded with a wooden mortar and pestle, although finely chopping or puréeing them using a blender is an alternative.

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. Daun ubi tumbuk is frequently cooked with cempokak, a small bitter aubergine.

For Western cooks, kale is a possible substitute for cassava leaves

1. A tie leaves singkong
2. 1 coconuts, take milk of coconut 
3. A fruit kincung
5. Rimbang enough
6. Onion Batak
7. Scallion
8. Enough salt

How To Make Food Recipes Sweet leaf stew punch:
1. Singkong pounded leaves, rimbang, kincung.
2. Add coconut milk to boil
3. Put the pounded into the coconut. Add a little salt. Let cook until all ingredients.

This vegetable is one of the typical cuisine of the land of the Batak, a delicious and easy to cook. Happy Cooking.

Arsik Fish

Arsik is an Indonesian fish dish of the Batak Toba people and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as 'ikan mas' (gold fish).

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 above 1500 metres of North Tapanuli and Samosir, hence this dish is regarded as specifically of the Batak Toba and Mandailing, who dwell in these areas



    1 Golf fish  (grass carps/tilapia)  about 1 kg, cleaned throughly
    1/2 kaffir lime/lemon, juiced
    2 lemon leaves / kaffir lime leaves
    3 cm galangal, bruised
    4 lemongrass, bruised
    3 bunga kecombrang/rias torch ginger flower, bruised
    6 asam cikala/ torch ginger fruit, smashed and dissolve with 1/2 cup water, strained
    2 pieces asam kandis
    2 medium tomatoes, roughly chopped
    salt to taste

Spices for a Paste:

     12 shallots
     8 cloves garlic
     20 red chilli/cayenne peppers
     6 cm ginger
     4 cm galangal
    3   lemongrass, soft white part only
    6 cm turmeric
    1 tbsp andaliman/ indonesian szechuan peppercorn

How to Make Arsik
    In a wok pan, put the whole spice in the bottom of the wok
    Rub and fill the fish cavity with half  ammount of spice paste, put the fish on top of stacked spices
    Dissolve the remaining spice paste with 2 cus of water, pour over the fish
    Bring it to boil, cover with the wok pan  then set the stove to the lowest flame as possible
    Cook until the sauce reduced about 1 hours.
    Don’t disturb or  flip  the fish over. Once it’s cooked. Remove from the heat and enjoy!

Mie Gomak | Gomak Noodles

Mie Goma is a favorite noodle from Medan, North Sumatra. If you go to North Sumatra and not eat these culinary sure you go home without a story. Because it feels so delicious. For those of you who want to make mie gomak at home, this is the ingredients that should be prepared.

Ingredients :
200 grams of dried noodles
1 cup thick coconut milk
1.5 cups thin coconut milk
2 tbsp grated coconut roasted
1 carrot ( sliced ​​)

Spices ( crushed until smooth ) :

5 pcs red chilli (if you like spicy can be added )
4 spring onions
1 clove of garlic
1 tsp pepper
2 cm galangal
3 cloves of lemongrass
1 cm turmeric
1 tbsp andaliman ( Batak pepper . Andaliman is distinctly Asian spice from the outer skin of fruit plants which members of the genus Zanthoxylum ( citrus tribe , Rutaceae ) .

How to Make Noodle Gomak Typical Field :

1 . Dried noodles boiled until fluffy , chewy and soft , drain , add a little cooking oil in order to prevent from sticking .
2 . All smoothed spices sauteed until browned and fragrant .
3 . Pour the thin coconut milk , wait 5 minutes .
4 . Pour the thick coconut milk. Stirring constantly so it does not clot .
5 . Add smoothed fried coconut , stirring until cooked .
6 . Add salt to taste .
7 . Pour the smoothed spiced & sliced carrot over noodles that have served in the plate .
8 . Served when it warm .

Sambal Tuktuk | Tuk Tuk Spicy

Sambal Tuktuk is the typical traditional hot and spicy condiments commonly served in Batak cuisine of Batak people, native of Tapanuli region, North Sumatra, Indonesia.

The ingredients to make tuktuk is quite simple and similar to other chili-sauce ingredients. What makes this sauce is a little different from the rest is the use of andaliman (Sichuan pepper), commonly used in Batak cuisine.

In the region of origin, sambal tuktuk often served as tuktuk aso-aso, being mixed with dried fish called aso-aso (a type of dried and preserved mackerel), but sometimes aso-aso fish are replaced with fresh anchovy.

Dengke Mas Na Niur | Gold Fish 

Dengke mas na niura or na niura goldfish is a traditional Batak dish derived from Tapanuli. It is said that the dish was once only for the king, but because it is so good, it is now eaten by many Batak people.

Na niura in the Batak language means that "the fish is not cooked". The complete raw fish is served with condiments so that would make the fish feel better without cooking, which means that the spices that are cooked goldfish.



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