Batak cuisine

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).

Indonesian grilled pork dishes

cuisine traditions of Batak ethnic groups

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).

Indonesian dish

Indonesian traditional food

Indonesian spicy noodle soup dish

Batak traditional cheese

Cimpa are a variety of related cakes cooked by the Karo of North Sumatra, made of rice flour, coconut and palm sugar.

Indonesian traditional dish

Sasagun is a traditional Batak snack.