Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people.[3] It is made from minced pork or dog meat[1] (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]
 Saksang served in a Batak restaurant | |
| Place of origin | Indonesia |
|---|---|
| Region or state | North Sumatra |
| Main ingredients | Minced pork or dog meat[1] stewed in blood[2] |
| Variations | Tango-tango |
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.
See also
edit
- Rendang, a similar dish that is spicy but made with beef instead of pork and not served with blood.
- Beutelwurst
- Blood soup
- Dinuguan
- List of stews
- Svartsoppa
- Sarapatel
References
edit- ^ a b c "Food they crave". The Jakarta Post. April 4, 2010.
- ^ a b "Food". itravelindonesia.com.
- ^ "Sa-sang or Saksang". toursumatra.com. October 12, 2010. Archived from the original on August 31, 2011.
- ^ "Resep Sangsang atau Saksang Babi khas Batak - traditional pork dish". TobaTabo.
- ^ Ryan Ver Berkmoes (2010). Indonesia. Lonely Planet. ISBN 978-1-74104-830-8.
