20 MAKANAN KHAS SUMATRA UTARA /BATAK

Summary

This video introduces 20 unique and delicious traditional dishes from North Sumatra, showcasing the rich culinary heritage of the Batak people. The dishes featured range from fermented fish to exotic delicacies like Sate Kerang, Bika Ambon, and Naniura, highlighting local flavors such as andaliman, andaliman, and the distinct use of spices. Whether you’re a fan of savory or sweet, there’s something for everyone, with a focus on regional specialties and the cultural importance of these dishes in local celebrations and gatherings.

Takeaways

• 😀 The video highlights 20 must-try traditional Batak dishes from North Sumatra, Indonesia, showcasing a variety of unique culinary experiences.
• 😀 One of the key dishes is *dekena niura*, a fermented fish dish that contains beneficial probiotics, including Lactobacillus.
• 😀 *Anyang Pakis* is a dish made from ferns and toasted coconut, resembling urapan with its distinctive spiced flavors.
• 😀 *Bika Ambon* is a traditional cake from North Sumatra, flavored with pandan and sometimes durian, cheese, or chocolate, fermented using coconut sap.
• 😀 *Kue Ombus-Ombus*, a sweet cake wrapped in banana leaves, is a regional treat, with an interesting local tradition of blowing on it before eating.
• 😀 *Lemang Medan*, a sticky rice dish cooked in bamboo with coconut milk, can be served with sweet or savory fillings like rendang or durian.
• 😀 *Sayur Gurih Tauco* is a savory soup made with shrimp, beef, and a fermented soybean paste called tauco, which gives it a unique taste.
• 😀 *Sayur Daun Ubi Tumbuk*, a mashed cassava leaf dish, is a Batak favorite, often served with dried fish and flavored with spices like ginger and turmeric.
• 😀 *Migomak*, a Batak noodle dish, is served either with a spicy broth or stir-fried, featuring a distinct taste enhanced by andaliman pepper.
• 😀 *Kue Putu Bambu* is a sweet, steamed rice cake filled with palm sugar and coconut, known for its unique sound while being cooked.
• 😀 *Bubur Pedas* is a spicy rice porridge popular in Medan, often eaten during Ramadan, with various meats, vegetables, and a generous amount of chili.
• 😀 *Naniura* is a raw fish dish, similar to sashimi, that uses fresh carp and is traditionally consumed with tuak (fermented palm juice).
• 😀 *Manuk Napinadar* is a special Batak chicken dish, marinated in a unique spice mix including andaliman, often served during traditional events.
• 😀 *Kolak Durian* is a dessert made with durian, sweet corn, and coconut milk, offering a rich and fragrant treat that highlights the region’s abundance of durian.
• 😀 *Sate Kerang* is a type of satay made with shellfish, offering a unique alternative to the more common meat-based satay.
• 😀 *Sambal Tuktuk*, a fiery Batak sambal, includes dried fish or teri and is known for its strong flavor from the use of andaliman pepper.
• 😀 *Delini Horbo*, a traditional cheese-like product made from buffalo milk, is created without chemicals, relying on traditional methods to give it a unique texture.
• 😀 *Ditegur or Itakpol* is a simple sweet and savory snack made from grated coconut, sugar, and rice flour, with a meaning rooted in providing energy.
• 😀 *Saksang* is a traditional Batak dish made from pork or dog meat, mixed with blood and spices, typically served at important cultural ceremonies.
• 😀 The video encourages viewers to explore these distinctive Batak dishes when visiting North Sumatra and to subscribe for more culinary content.

Q & A

What is Dekenan Niura, and how is it prepared?

Dekenan Niura is a traditional dish from North Sumatra made from carp fish. The fish is marinated with spices and vinegar, then left to ferment and soften without cooking. This fermentation process encourages the growth of beneficial bacteria, such as Lactobacillus and Bifidobacterium, which are also sources of probiotics.

What is Anyang Pakis, and how does it differ from other dishes?

Anyang Pakis is a dish made from ferns that are seasoned with toasted coconut and a mix of spices, including lime leaves, shallots, coriander, and lemongrass. It is similar to 'urapan' but uses coconut in a way that is more similar to 'serundeng,' giving it a distinct flavor.

What is Bika Ambon, and what makes it unique?

Bika Ambon is a traditional cake from North Sumatra made from a mixture of flour, coconut milk, sugar, and egg yolks, which is then fermented with the sap of the Bika Ambon tree. The cake is known for its pandan flavor, though modern variations also include durian, cheese, and chocolate.

What is Kue Ombus-Ombus, and what is its cultural significance?

Kue Ombus-Ombus is a traditional cake from Siborong-Borong, North Sumatra, made from flour and sugar, wrapped in banana leaves. It is often eaten with tea or coffee and has become a staple in local gatherings. The cake is notable for the tradition of exhaling before eating it.

How is Lemang Medan prepared, and what makes it special?

Lemang Medan is made from sticky rice mixed with coconut milk, traditionally cooked in bamboo. The rice is wrapped in banana leaves before being cooked, and the bamboo is burned upright over hot embers. Lemang is typically served with sweet condiments like kaya, rendang, or other savory additions.

What is Sayur Gurih Tauco, and what is unique about its flavor?

Sayur Gurih Tauco is a vegetable soup from Medan made with a coconut milk base and seasoned with tauco (fermented soybean paste). The addition of tauco gives it a distinct spicy and savory flavor. It is typically made with shrimp and beef, and it includes a variety of spices like garlic, chili, and lemongrass.

What makes Sayur Daun Ubi Tumbuk a favorite among Batak people?

Sayur Daun Ubi Tumbuk is a dish made from cassava leaves cooked in coconut milk, a traditional favorite among the Batak people. The leaves are pounded before cooking, and the dish is enriched with additional ingredients like kecombrang (a type of flower), anchovies, and sometimes salted fish.

What is Migomak, and what are its main ingredients?

Migomak is a traditional Batak noodle dish made from 'mie lidi' (stick noodles). It can be served either dry or in a broth, with the broth being a savory chicken stock. The dish is often seasoned with andaliman, a pepper native to the region, giving it a distinct spicy flavor.

What is Bubur Pedas, and why is it considered special?

Bubur Pedas is a spicy porridge from Medan, typically consumed during Ramadan for breaking fast. It is made with rice, meat, vegetables, and a variety of spices, including chili. Its spiciness and rich flavor set it apart from other types of porridge.

What is Naniura, and how is it similar to sashimi?

Naniura is a dish from North Sumatra made with raw carp, similar to sashimi in Japan. The fish is seasoned with traditional Batak spices and served raw. It was historically a royal dish and is often paired with tuak (fermented palm sap) or soda for a unique taste experience.

What is Sate Kerang, and how does it differ from regular satay?

Sate Kerang is a type of satay from Medan that uses shellfish as the main ingredient, instead of the typical meat. The shells are skewered and grilled, creating a unique, savory flavor that distinguishes it from other types of satay.

What is Sambal Tuktuk, and how is it traditionally prepared?

Sambal Tuktuk is a traditional Batak sambal from Tapanuli, made from a variety of simple ingredients like chili, shallots, and andaliman (a type of pepper). It is often combined with dried 'Asu-Asu' fish or, alternatively, with dried anchovies to give it a rich, flavorful punch.

What is Delini Horbo, and how is it made?

Delini Horbo, also known as 'keju Batak,' is a traditional cheese-like food made from buffalo milk. It is produced without chemicals, using only traditional methods. The milk comes from buffaloes that have recently given birth, and the cheese is prepared by hand in the morning for the highest quality.

What is Kolak Durian, and what makes it special?

Kolak Durian is a dessert from Medan made from durian flesh mixed with other ingredients such as bananas, corn, sugar palm, and sticky rice. The combination of the rich, sweet flavor of durian with the other ingredients makes this a unique and indulgent dessert.

What is Saksang, and why is it considered a unique dish?

Saksang is a traditional Batak dish made from either pork or dog meat, cooked with blood and a variety of spices like lime leaves, shallots, and andaliman. Although it may seem unusual to some, it is a beloved dish in Batak culture and is often served at traditional ceremonies.