Wednesday, 18 January 2017

FOOD AND DRINKS FROM NORTH SUMATRA - INDONESIA

39 KINDS OF FOOD AND DRINK IN NORTH SUMATERA





Food and Beverage Can You Find in North Sumatera

Indonesia is known for having a typical meal with flavors that vary in each region. Indonesian food is popular in foreign countries even started, one of which is rendang. Even rendang crowned as fodder in the world. In Indonesia there are areas that are known for having a delicious traditional foods, namely North Sumatera.

In addition to having many interesting turns North Sumatera are also many culinary need you to try. The food is typical of North Sumatera is known to have a delicious flavor.





1. Angsle / Angsle

Wedang Angsle or Angsle is a traditional Javanese beverages also North Sumatra that resembles compote. These drinks can be met only at night because the vendors hawking wares wedang angsle only at night alone. In addition, this drink is more enjoyable at night, when it rains, or just to keep warm.






2. Arsik / Arsik

Arsik is one of the typical dishes are popular Tapanuli district. This cuisine is also known as the yellow spice goldfish. Carp is the main ingredient, which is in the setup is not discarded scales.

Seasoning arsik very typical, contains some components that are typical of the mountainous region of North Sumatra, as andaliman and cikala acid (fruit kecombrang), in addition to spices typical of the archipelago are common, such as galangal and lemongrass. Spices are mashed smeared on the body of the fish while. The fish is then cooked with a little oil and low heat until slightly dry out.






3. Babi Panggang Karo / Pig Roast Karo


Pig Roast Karo or more popularly known as the CPC is a food made of pork grilled or baked. This food is the typical cuisine Karo tribe, so many are found in various cities that many inhabited by the Karo, like in Berastagi Kabanjahe, Medan, and even in Pekanbaru, Jakarta, and Bandung.

The difference between Karo Roast Pork with roasted pork the other is contained in the roasting is done way more unique with finer slices and the selection of the right portion of the meat. When served Karo Pig Roast will also be added with a dish of cassava leaves and kincong that has been mashed and cooked typical.

In addition it also presented a sauce made from pig's blood, where the presence of blood prior sauce cooked on the coals with a little added water and flavored with herbs such as acid and others. Once cooked the sauce the color of blood would be brown.






4. Bika Ambon / Bika Ambon

Kue tradisional ini merupakan kue jajanan pasar yang memiliki rasa yang sangat enak, empuk dan kenyal, kue ini memiliki tekstur dan citarasa yang khas yaitu memiliki serat. Kue yang berasal dari Medan ini,sudah sangat terkenal dan populer di masyarakat. Bika ambon adalah kue yang terbuat dari bahan baku tepung terigu dan tepung tapioca. Meskipun berasal dari Medan kue ini sangat banyak terdapat dipasaran karena memang sudah terkenal di nusantara terutama dipasar tradisional.






5. Bolu Gulung / Tartine

Any travel or just call it a vacation to a city, of course, things that do not want us to forget is to buy souvenirs. Every city in Indonesia certainly has the typical souvenirs different, so also in the city of Medan that has been known to have many typical souvenirs that can be purchased to take home to the city where you live.






6. Cimpa / Cimpa

Cimpa most widely known are snack made of glutinous rice as the main ingredient and at its core is a mixture of sugar and grated coconut. Cimpa wrapped in banana leaves. But it would be afdol feel if Cimpa Singkut wrapped in leaves. Similar broadleaf plant that grows in mountainous areas and are commonly used instead of straps are also drugs. I have trouble finding the equivalent word in Indonesian to mention this type of leaf. But definitely, the use of these leaves make Cimpa be very typical.






7. Cipera / Cipera

Cipera is typical cuisine Karo tribe of North Sumatra are made from raw material meat chicken and corn flour. Pieces of chicken meat and then cooked with cornstarch until soft and thick soupy. In order to produce a more viscous sauce, the corn flour used must be from the old and roasted grain and has been pounded until smooth.

Besides-based primary form of chicken meat and cornmeal, cipera also have other ingredients, such as mushroom, as well as kitchen spices others, such as lemongrass, tamarind cekala, tomatoes, peppers, celery, onions and others.

Cipera existence itself many served in celebration of the traditional feast Karo. In addition cipera can also be found easily in various restaurants in Kabanjahe Berastagi, and also in Medan.






8. Dalini Horbo / Dalini Horbo

Dali Ni Horbo or Bagot ni horbo water buffalo milk is traditionally processed and is a typical food Batak of Tapanuli.

It is said that according to the story, the tradition of buffalo milk into dali process already begun by their ancestors since the Batak Batak community. At each house to eat typical hobo, dali into the main menu. To gain control, generally in every onan (market) in Tapanuli, dali become a commodity trading.

DALI HORBO There is also a call Bagot horbo. In the language of hobo, both meaning water buffalo milk. Dali Horbo shaped like tofu is made from buffalo milk that has been processed into curd.

Milk taken from the milking boiled about 10 minutes in a sterile container with water adding pineapple to help the coagulation of milk and reduce keamisan aroma. Dali also can be mixed with the juice of papaya leaves.

In the manufacturing process dali horbo, buffalo milk is cooked over low heat until boiling and thickened. Its texture is dense like to know because the papaya leaf water added thereto. It was also the reason behind this milk kehijaun color.






9. Ikan Holat / Fish Holat

Tapanuli Holat an original cuisine that has existed since ancient times and became one of the legacies down - generations of Tapanuli Mandailing community. Holat is typical food of the region south Tapanuli, Sumatra air. Holat and other specialties from northern Sumatra has not so so well known in the public ear Indonesia.

We can find many restaurants serving fish menu holat south Tapanuli this area. From the restaurant with simple building, up to the restaurant - a great restaurant in Tapanuli also provide holat menu specials. Of course, with prices varying.
Holat cuisine is very simple to make. Burn enough fresh carp and diremdam with broth and seasonings - seasonings. And topped with a sprinkling of fried onions.






10. Ikan Sale / Fish Sale

Sale of fish or smoked fish is one of the fish processing techniques to be more durable. The fish used to make fish sale is a sale kind limbat / catfish. Cala pengolahannyapun assortment, one of which was goulash Fish Sale Typical Mandailaing (Madina), North Sumatra (North Sumatra).






11. Kidu - Kidu / Kidu - Kidu

Kidu-Kidu is food made from sago, but many also named Bagong caterpillar. Has the Latin name Rhynchophorus ferruginenus. These animals are often found on the inside of the palm tree. In general, sago would be greatly improved in Palm trees are already dead. Sago is derived from beetle larvae, but not the usual Beetle. Type of beetle that has a red head then lay eggs, the eggs well then grown to become an adult caterpillar






12. Kwetiau / Kwetiau

Kwetiau fried food is adapted from the popular Chinese cuisine in the country. The taste is delicious with a chewy texture kwetiau make a snack that is much favored not only by the Chinese but all our society.






13. Lapis Legit / Lapis Legit

Lapis Legit is a kind of cake made from dough of flour and eggs. Generally, yellow and brown. Can ornamental and serve as a cake for the event - a specific event.

Layer cake legit introduced in the Dutch colonial era. Sponge cake consists of 18 stacked together. Made from a blend of flour, eggs various spices such as cloves, cinnamon and nutmeg and cooked in a long time.

Legit layer cake has a distinctive flavor and rich. No doubt this cake is often made special cakes were presented in a number of traditional events in the country.






14. Lappet Gadong / Lappet Gadong

Lappet Gadong or Lappet sticky rice is one of the specialties of the region, especially North Sumatra Batak Toba, lapet usually shaped like a pyramid and wrapped in banana leaves. The cuisine is made with rice flour which includes brown sugar given to further dikukjus until cooked.






15. Lappet Pohul - Pohul / Lappet Pohul - Pohul

There is a traditional cake that looks unique archipelago that is what is called Pohul-pohul derived from Batak culture and very interesting to discuss. Cakes like this there is also a call as itak pohul-pohul or some who know him as puhul-puhul made from dough of grated coconut and rice flour with a sweetener such as sugar.

Based on sources that we can is said if the typical cuisine of the Batak is one of the gifts for customs purposes for families who visit in order to discuss a marriage. Interestingly when seen from the shape of the cake is also very typical oval where as there are grooves, because the print using a fist.






16. Lappet / Lappet

Lapet cake is a traditional food Typical Batak precisely Tapanuli, North Sumatra. Cakes this one is fairly unique because its shape resembles a cone or pyramid with stuffing using strokes of brown sugar make this lapet cake has a very sweet flavor. In addition to its uni, texture of skin lapet cake also is somewhat chewy because campura made of rice flour, glutinous rice flour and grated coconut.

In Hobo own cake or Lappet lapet is commonly used as an entree while doing custom events. So that we are far from Hobo can make and enjoy the delights of the cake on this one, let's just our own preparation at home because I make lapet cake is not too difficult. In order not to say "Dale" (Not Tau Adat), yuk we just made it by following the recipe below.






17. Lemang / Lemang

Lemang a meal of sticky rice cooked in bamboo seruas, having previously rolled banana leaf. Roll of bamboo leaves contain glutinous rice mixed with coconut milk is then inserted into the bamboo seruas then burned until cooked. Lemang more delicious eaten warm. How to consume lemang vary from region to region. There were happy to enjoy the sweet way (plus jam, syrup of palm sugar, Serikaya) or by salty (rendang, eggs, and other side dishes), or some are eating with fruits such as durian.

Lemang used as food celebration presented by the Dayak tribe in their traditional feasts. For the Malays, ordinary lemang eaten during Eid or Eid al-Adha. Ulun Lampung next to coast into lemang as Lebaran confectionary and pastry tradition. Minangkabau people also like lemang, even cities like Tebing Tinggi known by the nickname "Kota Lemang". Lemang also a genuine food Negrito people in Kelantan and Semai tribe.

Lemang is also a typical confectionary legendary Samarinda society produced and traded by people Banjar in Jalan Pulau Sebatik, Samarinda.






18. Lomok - Lomok / Lomok - Lomok

Lomok-lomok is one of the specialties of society Karo in North Sumatra, CPC (Pig Roast Karo). Lomok-lomok is meat along the bone pork ribs cooked with sap (or blood) and other spices like turmeric, nutmeg, onion, chili, tuba (andaliman), coconut milk and spices (such as acid patikala, leaves of lemon grass, Sanatan lime leaves and coconut).

Lomok-lomok is typical traditional food from the Karo who usually serve if there is a special event like a wedding or a party jambur other customary fanfare.

At first glance resemble lomok-lomok Saksang typical cuisine of the Batak, but Saksang not wear blood in the mix cooking. Saksang in Batak, lomok-lomok in the Karo tribe.

When now-lomok lomok made from beef and sap / her blood to be replaced with coconut gongseng.






19. Mie Gomak / Mie Gomak

Mie Gomak is famous foods as regional specialties from Batak Toba Batak Toba covers all areas, and also the specialties in Sibolga and Tapanuli.

Regarding the origin of the name for this menu various versions.

Most mention, perhaps because of the way its provision digomak-gomak (gripped with their hands) until today called noodles gomak, though ultimately not hold it in hand at the time serve it.

Batak is also often called spaghetti because it is similar to spaghetti from Italy, shaped like a stick.

Boiled noodles are usually made separately with gravy and sauces. Although many varieties to make special food menu Batak, some use there is also a sauce made like fried noodles. It's very unique when gomak noodles mixed with spices from Batak namely andaliman.






20. Naniura / Naniura

Dekke mas Naniura is a dish that was once served to the kings in the land of Batak, Naniura Where this was not cooked the way in fried, boiled, baked, or steamed fish but is processed only to add flavor and not cooked at all. But even without cooking when eaten Naiura not remove the fishy smell and the meat easily dicuil like a goldfish that has been through a maturation process, the use of spices and acids Jungga who made this Naniura dekke mas mature uncooked






21.Ombus - Ombus / Ombus - Ombus

Ombus ombus is typical Batak food, always found diacara customary, especially for the groundbreaking entered a new home. But many are also sold diwarung-stalls and sold in Tapanuli, can also be found in the field in certain areas.






22. Pangsit / Dumplings

Dining on a culinary must be sampled while visiting the city Siantar Siantar or commonly called is Pangsit Siantar. Uniquely, these dumplings are served without the dumpling skin yellow but wrapped crackers.
Siantar famous dumplings to all corners of North Sumatra, and even Indonesia. Siantar dumplings embedded in the hearts of the audience for a savory flavor broth and chunks of red meat is tender.
Siantar different dumplings with vegetable dumplings more for a more diverse mix the bean sprouts, leaves and leaf leek soup. Then, noodles, dumplings are dry when served.
Offered dumplings with broth and sauce separately so that visitors are free to create their own dose of gravy and sauces.
Crackers and yellow, dumpling skin substitute commonly offered dumpling shop in another city.






23. Pisang Molen / Banana Molen

Pisang Molen is a mild dish made from banana coated sheets of dough and then fried. This dish is a variation in the processing of fried bananas. For materials typically use high protein flour, grams of refined sugar, baking powder, eggs, margarine, ice water, frying oil and bananas. Usually banana Molen many jajahkan together bakwan fried, tofu and tempeh.






24. Pok Pia / Pok Pia

Pok pia is a kind of thin pastry of fried flour. Pia pok shape varies in each region. Pok pia usually taste sweet, but also there are salty tasting appropriate manner. Pok pia itself is the Hokkien dialect because these snacks are common among Chinese communities in Southeast Asia.






25. Roti Ketawa / Bread Ketawa

Cake laugh or some call onde onde laughter is one of Indonesian traditional culinary tasty and crunchy. Onde onde Ketawa cake or a cake laughing typical field so no wonder many are calling pie Terrain laughing.

If the Java area called onde onde laugh because at first glance similar onde onde complete with sesame on top, onde onde difference was intact when it broke. So do not be surprised if no one mentions onde onde broke.

Currently onde onde famous delicious laughter among others onde onde laughing fatma, onde onde diah didi laugh, and laugh onde onde NCC. Onde onde laughing crispy and dry is one of their flagship.






26. Saksang / Saksang

Saksang is typical dishes Batak made from pork, dog meat, or buffalo chopped and seasoned with spices and coconut milk, and cooked either by using the blood of the slaughter of these animals (margota) or processed spices usual bloodless (na so margota ). Spices are included in the seasoning Saksang among others; lime and bay leaf, coriander, onion, garlic, chili, pepper, lemongrass, ginger, galangal, turmeric and andaliman.

Although the dish Saksang widely known by various families or sub-tribe of Batak, Saksang often associated specifically as traditional dishes Batak Toba. Saksang is an important dish that must be served in traditional ceremonies Batak, especially in the traditional wedding party. Saksang, along with grilled, arsik and mashed sweet potato leaves, is a popular dish in the treasures of Batak dishes, and commonly served in Lapo, ie eat and drink stalls traditional Batak.

Because it contains pork or dog meat, and blood, then this dish is not considered lawful in Islam. Usually in the wedding party Batak, Muslim invitees separated grain dishes and sideboard buffet of traditional dishes.






27. Sambal Rias / Sambal Rias

Dressing sauce-based condiment is kecombrang or Batak people used to call the Rias, Acid honje cikala and flowers. Kecombrang further smoothed with other spices such as onion, garlic, nutmeg and cayenne pepper and served as a friend to eat rice and side dishes.






28. Sambal Tuk - Tuk / Sambal Tuk - Tuk

Sambal tuktuk is a typical food that comes from northern Sumatra Batak Toba precisely from the area. Aso-based fish-aso ie mackerel processed with smoked or can be replaced with anchovy mixed with any other seasoning sauce, which makes this sauce characteristic is the use andaliman that distinctive flavor Batak provides unique flavor in this sauce.

traditional food from the Batak Toba Tapanuli. The ingredients to make sambal tuktuk not unlike the material-chili sauce, chili pembedanya with others is their andaliman.

In the region of origin, mixed with fish sauce tuktuk aso-aso (a type of dried puffer fish), but if it does not find the fish could be replaced with fresh anchovies.






29. Sambel Hebi / Sambal Hebi

The spicy lovers may already be familiar with ebi chili. Spicy sauce made of a mixture of dried shrimp or small dried shrimp, make sense of this sauce is so typical. When the food dicolekan at ebi chili, it will be more enjoyable and tasteful, spicy flavor and aroma of ebi will make foods taste is much more enjoyable.






30. Sangsang / Sangsang

Sangsang is not very familiar to the Batak. Sangsang is one of the specialties of Batak. Everyone Batak definitely going to miss this meal and will always try to find this food anywhere Batak people go. Know why?

The food is said to be Sangsang because the food is made from pork and beef is cut into small pieces. Then cooked with a blend of spices typical dishes Batak who has a taste of its own. And do not forget to mix it with the "members" or the blood of pigs. That's what makes this meal more enjoyable.






31. Soto Medan / Soto Medan

Soto Medan is soto padang in coconut milk added. Soto is not known in the culinary wither. When the teller origins, was the first merchant of soup in Medan is the field that migrated to Medan. Traces of Indian spices nuances still detected its presence. the addition of coconut milk in the suspect to make it more special in accordance with the "intelligence tongue" from North Sumatra.

Soto Terrain comes with a choice of three types of protein. Chicken, beef, and shrimp. All three are at present in the same soup broth, the broth from the bones of cattle and milk. All proteinya fried first. Beef and offal cooked in soup broth until tender, then lift, drained and fried. Chicken and fried shrimp own, without being boiled in a soup broth. Semuaya then sliced ​​into small pieces and pour the soup broth.

As well soto padang, Medan Soto was served with potato cakes are input into the soup broth so the liquid becomes more viscous when perkedelnya crushed.






32. Tanggo - Tanggo / Tanggo - Tanggo

Batak dishes that use ingredients of meat, vary. Popular, besides Saksang there Tanggo-tango. Both are equally delicious. In general, where distinction of cuts of meat and dough and mix. However, both are still obliged to use typical spices.

Texture material Tanggo-tango is much larger than Saksang chopped pieces. Tango-tango can be made from the meat B2 and B1.

Tango-tango or a delicious Saksang was sourced from raw materials. Special Tanggo-tango, more tasty and crunchy when made from animal meat young age. The meat of young animals had keempukkan natural color and meat taste sweeter. Far more proportional than delicious flavor and use of materials of animal meat older.






33. Terites / Terites

terites is one of the very unique culinary and extreme, if satay caterpillar in Papua-based worm then terites is a dish made from a wide variety of vegetables in the capture of the large bowel cow, buffalo or goat that has not been digested.

This is a kind of culinary Terites shaped soup and brown sauce with a slightly bitter taste and therefore made of vegetable "innards" then to remove the odor and bitterness usually add herbs and some vegetables are still "normal". For more details, please refer to the recipe and how to make terites here.

Although this meal tasted very strange for me to believe turned out this meal can cure heartburn and digestion, and also because the vegetables were taken have not been digested by the animal so terites is also still has a high nutritional value.

Terites can be said is the culinary special, not just because of the materials used, but also because terites only at present when certain events and certain-time period, such as a harvest festival, a new home events etc. But because demand is greater now there is a small shop in tana karo which also provide this food, so you do not have to wait for the harvest to be able to enjoy this terites.






34. Tipa - Tipa / Tipa - Tipa

Tobasa known by tipa - tipanya. Tipa-Tipa is a snack made from young rice can be found in the area Tobasa and several regions in the country Batak.Tipa Tipa is processed rice is often called rice crackers are roasted and ground to form a flat of Toba, northern Tapanuli. Tipa-Tipa, the young rice made from the seeds of quality and selection of a snack. Tipa Tipa has a fragrant smell, it smelled very fresh savory and make not get enough of it let alone chew snacks sweetened with sugar or coconut shavings.Tipa Tipa is usually made on the eve of the rice harvest season. Tipa-Tipa rice made from raw materials that are young. How to make TIPA TIPA is quite easy, once harvested, immediately soaked for two nights. Then drained and roasted until done. Then in hot conditions, the rice was pounded. After it was cleaned / winnowed to separate the rice from the chaff.






35. Tok - Tok / Tok - Tok

Tok Tok is not actually a kind of food. Starting from the way sellers around by rickshaw accompanied bamboo beats to the rhythm of "Tok Tok Tok ..." This is where the food is familiar to the people of Medan.

These foods are sold in the 90s, unfortunately lately has been difficult to find this exotic foods because besides that sell mostly settled * pedicab around, besides the public interest field to these foods is not as high as it used to be. One of the outlets Tok Tok most popular in Medan sold by Asek at the intersection of Jalan Jalan Kalimantan, Sumatra.






36. Tuak / Tuak

Palm wine is a kind of archipelago which is an alcoholic beverage fermented juice, rice, or material drinks / fruit contains sugar. Palm wine is a beverage containing alcohol. Raw materials commonly used are: rice or liquids derived from plants such as palm tree sap or palm, or a legend of the palm tree or mental, or other sources. Alcohol content of wine on the market different depending on the area maker. Tuak types of wine made on the island of Bali which is also known by the name Brem Bali, known to contain alcohol levels are quite high.

Some places in Madura Island, formerly known as a producer of wine, but the Madurese do not have the habit of drinking strong. It can currently be said to be very little Madurese drink wine or liquor. [Citation needed] Society Tapanuli (North Sumatra), especially the Batak people assume that the wine nutritious healthy body weight because it contains effect warms the body. [Citation needed] The same is seen in the community Toraja in Tana Toraja, South Sulawesi, which has a habit of drinking wine. In addition to warm the body, toddy from palm trees in Toraja has been the drink on the customary rituals. So that any implementation of traditional rituals have certainly provided wine.






37.  Uyen / Uyen

Uyen or fried taro cake is one that is usually sold / sold by Chinese hawker in Medan. Jananan reminds me when I was a school, usually Seller memangkal his bicycle outside school with boxes full of various fried.
We will select some cake will then be cut into pieces, put into a plastic and doused with chili. At that time everything tasted delicious. So now want to make their own (as if buying it did not feel as good once when school) with tastes better. If you want to make sure to purchase the type of taro good as there are types of taro itchy. Should then ask the seller. I wear purple taro because it is definitely not itch.






38. Panggang Geleng / Bake Geleng

Grilled Geleng It's one of the typical dishes in Sibolga. Grilled Geleng name, tasty fish commonly made this grilled fish head Gambolo, if in Sibolga name Gambolo fish do not know if other areas. Which make it a hassle to be issued fish meat and bones to be issued as well.






39. Gulei Hiu / Shark Stew

gulai ikan hiu adalah masakan khas Aceh, yang dimasak dengan bumbu dan rempah-rempah yang khas, seperti daun teumurui dan daun jeruk purut, yang membuat aroma gulainya menjadi khas.







No comments:
Write comments