Saksang
Saksang.
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Place of origin | Indonesia |
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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
References
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