Explore the deliciousness of various Batak specialties that offer unique flavors from processed fish to sweet snacks rich in spices, making for an unforgettable culinary experience.
Batak, one of the largest ethnic groups in Indonesia, originating from North Sumatra, has a very diverse cultural and culinary wealth.
Batak cuisine is famous for its rich spices and unique processing methods. Each dish reflects the philosophy, tradition, and life of its people.
From fresh fish dishes to sweet snacks, Batak cuisine offers deep flavors and different sensations. Here are ten Batak cuisines that you must try:
1. Dali Ni Horbo
Dali ni horbo is one of the most famous and unique Bataknese foods. This food is made from fresh buffalo milk that is processed traditionally, similar to making tofu.
Buffalo milk is cooked with salt water and papaya leaf juice, which causes it to settle and thicken, forming a soft texture like silken tofu.
After the sedimentation process is complete, dali ni horbo is ready to be served without the need for frying or further cooking. Its soft and easy-to-melt taste makes it a very popular dish.
Dali ni horbo is rich in animal protein, vitamins, and minerals from natural buffalo milk, making it not only delicious but also healthy.
Enjoying this traditional dish is one of the unique Things to do in Batak culture. Usually, dali ni horbo is served with other dishes, such as arsik, to create a perfect blend of flavors.
2. Itak Gurgur
Itak gurgur is a sweet snack typical of Batak made from itak flour (glutinous rice), grated coconut, granulated sugar, and hot water.
This food is very simple, but the taste is appetizing. The process of making it is quite easy: the flour dough is mixed with grated coconut and sugar, then formed into balls and steamed.
The name “gurgur” comes from the word meaning “burning”, which refers to the use of this food in the past as a motivator for Batak warriors when facing invaders.
Although its origins are related to fighting spirit, today, itak gurgur is more often served at family gatherings or when entertaining guests. The sweet, legit taste and chewy texture make itak gurgur one of the favorite snacks of the Batak people.
3. Lapet
Lapet is a traditional Batak food that has a similar shape to wrapped rice, but is sweeter and savory. Made from rice flour, ripe coconut, and brown sugar, lapet is wrapped in banana leaves and steamed until cooked.
During the steaming process, the fragrant aroma of banana leaves and coconut mixed with brown sugar will spread and add to the appeal of this food.
Lapet is often served in traditional events or family ceremonies. This food has a savory and sweet taste, as well as a chewy texture, making it suitable to be enjoyed with hot tea or coffee.
The uniqueness of lapet lies in the way it is wrapped using banana leaves, giving it a distinctive taste and natural aroma that makes it different from other foods.
4. Ombus-Ombus
Ombus-ombus, which is also made from rice flour, grated coconut, and brown sugar, has a different way of serving than lapet.
In ombus-ombus, the brown sugar is not mixed directly into the dough, but is placed in the middle of the flour and coconut dough before being wrapped in banana leaves and steamed.
When cooked, ombus-ombus will release the right amount of sweetness, with the softness of the rice flour dough wrapping the brown sugar.
Ombus-ombus is known as “hembus-hembus”, which refers to the warm feeling felt when eating it. This food is usually served at traditional events or family gatherings.
The process of making ombus-ombus that involves the togetherness of the Batak community makes it not just a food, but also part of a tradition that is full of meaning.
5. Sihobuk Nuts
Kacang sihobuk is a typical Batak food originating from Sihobuk Village, North Sumatra. Unlike regular peanuts, sihobuk peanuts are carefully selected to produce peanuts with a dense filling and a more savory taste.
These peanuts are soaked in pickled spices and then roasted using hot sand in a wok. The cooking process produces a crunchy peanut texture and a very distinctive taste.
Sihobuk peanuts have a savory taste and are more delicious than peanuts in general. This food is often used as a snack or typical Batak souvenir. Its special taste makes it a very popular food, and sihobuk nuts are often available in Batak souvenir centers.
6. Arsik
Arsik is a typical Batak food made from freshwater fish, such as carp, tilapia, or mujair. This fish is cooked with various spices, including andaliman, a typical Batak spice that gives a spicy taste and a warm sensation to this food.
Arsik can be served with a rich sauce or in dry form, and both have a distinctive aroma that is very appetizing. This food is often served in traditional events, family celebrations, or as a main dish.
The spicy, savory, and fresh taste of arsik makes it one of the most beloved foods by the Batak people. Not only rich in taste, arsik is also a representation of Batak culture and tradition which is closely related to the use of local ingredients.
7. Natinombur
Natinombur is a Batak dish made from freshwater fish, cooked with various spices and coconut milk. The fish is then grilled until cooked. This dish has a rich spice flavor and a soft fish texture, making it a satisfying dish.
Natinombur was originally a food for fishermen who worked around Lake Toba, and was usually eaten while they were resting on the edge of the lake.
This dish is served with warm rice and is perfect to accompany lunch. The specialty of natinombur lies in the simplicity of the cooking method which still produces an extraordinary taste.
8. Naniura
Naniura is a Batak dish that is similar to sushi, because it uses raw fish as the main ingredient. The fish is mixed with various typical Batak spices, such as acid from vinegar or starfruit, which helps the fish ripen naturally.
The sour and fresh taste makes naniura a refreshing dish, especially in hot weather. Naniura is an important dish in Batak tradition and is often served at traditional events or family celebrations.
This dish has a fresh and unique taste, thanks to the use of raw fish processed with natural Batak spices.
9. The Saksang
Saksang is a typical Batak food made from pork or, in some cases, dog meat. The meat is cooked with its own blood, which gives it a unique taste and deep flavor.
This cooking process has its own philosophy, where meat and blood are considered as one inseparable unit, creating a more delicious taste.
Saksang is often served at traditional events or important celebrations in Batak society. This dish has a spicy and savory taste, with a tender meat texture. Saksang is an iconic food that shows the depth of Batak culture, with a very distinctive processing.
10. Gomak Noodles
Mie Gomak is a typical Batak noodle dish that uses large noodles, often called “Mie Besar”. The process of making these noodles is known as “gomak-gomak”, which comes from the word “digantung” because the noodles are held while being cooked.
After the noodles are cooked, they are doused with a typical Batak spiced sauce that includes andaliman and other spices, creating a spicy, savory, and slightly sour taste that is appetizing.
Mie Gomak is a dish often served during family events or gatherings. Its unique taste and rich spices make this noodle very popular among the Batak people.
Batak cuisine offers a culinary experience rich in flavor and culture. From mouth-watering fish dishes to delicious sweet treats, Batak cuisine reflects the diversity and richness of Batak traditions.
Each dish, a representation of Typical Melayu Food, not only offers incredible flavors but also carries a deep story and meaning for the Batak people.
