Saksang
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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 |
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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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- ↑ 2.0 2.1 Lua error in package.lua at line 80: module 'strict' not found.
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