How to Make Sangsang: A Delicious Batak Dish
How to Make Sangsang: A Delicious Batak Dish
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Sangsang is one of the traditional dishes of the Batak tribe originating from North Sumatra, Indonesia. This dish is famous for its distinctive spicy and savory taste, made from meat (usually beef or buffalo), offal, and strong spices. Sangsang is often served at traditional events or special celebrations, and has a fairly bold taste.
Here's how to make sangsang with easy-to-find ingredients and clear steps. You can try this recipe at home to experience the deliciousness of traditional Batak cuisine! Slot Raffi Ahmad 77
Ingredients Needed:
Beef (diced) – about 500 grams
Beef offal (lungs, liver, or gallbladder, to taste) – 200 grams
Shallots – 6 cloves
Garlic – 4 cloves
Ginger – 2 cm
Galangal – 2 cm
Red chilies – 10 pieces (or adjust to desired level of spiciness)
Cayenne pepper – 5-10 pieces (optional, to add spiciness)
Turmeric – 1 cm
Candlenuts – 3 pieces
Bay leaves – 2 pieces
Thick coconut milk – 200 ml
Boiled water – 500 ml (or to taste)
Salt – to taste
Brown sugar – to taste (to give a natural sweet taste)
Cooking oil – for sauteing
Purut lime leaves – 2 pieces (optional, to give a fresh aroma)
Steps for Making Sangsang:
1. Prepare the Ingredients
Wash the beef and beef offal, then cut the meat according to the desired size.
Wash and clean the shallots, garlic, ginger, galangal, turmeric, and candlenuts. Then, puree these ingredients using a blender or pestle. You can add a little cooking oil to make the smoothing process easier.
2. Saute the Fine Spices
Heat a little cooking oil in a frying pan.
Saute the fine spices (shallots, garlic, ginger, galangal, turmeric, candlenuts, and red chilies) until fragrant and yellowish.
Add bay leaves and kaffir lime leaves (if used) to give a fresher aroma.
3. Add Meat and Offal
After the sauteed spices are fragrant, add the pieces of beef and offal to the pan.
Stir well until the meat and offal are well coated with the spices. Let it sit for a few minutes for the spices to soak in.
4. Cooking with Water and Coconut Milk
Add boiled water to the pan, stir well, and let the meat and offal start to cook.
After a few minutes, add the thick coconut milk. Stir again until smooth. This process will make the sauce thicker and richer in flavor.
Add salt and brown sugar to taste to give a savory and slightly sweet taste.
5. Cooking Sangsang
Cook the sangsang over low heat until the meat and offal are tender and the spices are well absorbed. This process takes about 30-45 minutes depending on the texture of the meat and offal used.
Make sure the sauce is not too dry, add water if necessary. Don't forget to taste and adjust the spices to taste.
6. Finishing
After the meat and offal are tender, remove and serve the hot sangsang with warm white rice.
Sangsang is usually enjoyed with warm rice or can also be eaten as a main dish at family events.
Additional Tips:
You can add other spices such as black pepper or coriander if you want to add complexity to the flavor of the sangsang.
Adjust the level of spiciness by adding or reducing the amount of chili according to taste.
Sangsang is usually more delicious when served warm, and is more delicious when eaten a few hours after cooking because the spices are more absorbed.
Conclusion:
Sangsang is one of the traditional Batak dishes that is rich in flavor and full of spices. By using easily found ingredients and fairly simple steps, you can make this dish at home. Its spicy, savory, and rich spiced taste makes sangsang a delicious and indulgent dish, especially for lovers of Indonesian cuisine.
Hopefully this recipe can help you to taste the authentic Batak cuisine. Good luck!
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