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