 A Batak style babi panggang, served with spiced blood as dipping sauce. | |
| Type | Lunch, dinner |
|---|---|
| Place of origin | Indonesia |
| Region or state | North Sumatra, North Sulawesi, Bali, and Nationwide in Indonesia; also popular in Southeast Asia region |
| Associated cuisine | Indonesia and Netherlands |
Babi panggang refers to a variety of recipes for Indonesian grilled pork dishes, 'babi' meaning pig or pork, and 'panggang' meaning grilled or roasted in the Indonesian language. [1]
Babi panggang Karo and Babi panggang Toba are two similar dishes made by the Christian Batak Toba and Batak Karo of North Sumatra. [2] In Toba Batak culture, pigs have important value. Apart from being a livelihood, raising pigs cannot be separated from Batak culture. [3] Pigs are slaughtered and used in their entirety to make babi panggang—bones for a clear soup, meat (including offal) to be grilled, and blood for a dipping sauce.
Babi panggang Karo usually accompanied by clear pork bone soup, processed pork blood as dipping sauce, daun ubi tumbuk or mashed sweet potato leaves, and tuak or a drink of nira sap. [4] The three dishes are served with plain rice and a sambal andaliman, made from fresh Sichuan pepper. [5]
In other parts of Indonesia and also Malaysia, where the Chinese are the main pork-eating population, babi panggang may simply be a local term for standard Chinese pork dishes—babi panggang putih is siu yook (燒肉), and babi panggang merah is Chinese char siu (叉燒). [6]
In the West, chiefly in The Netherlands, babi pangang is a pork dish served with a tomato-based sauce. This Dutch/Indonesian/Chinese fusion dish is also known as babi pangang speciaal in the Netherlands, and the sauce as speciaal saus (lit.: "special sauce"). [7]
This fusion version of babi pangang became popular in the Netherlands and Flanders through so-called "Chinese-Indonesian restaurants", common in the Netherlands since the late 1960s and early 1970s. These restaurants are mainly owned and run by immigrants from Hong Kong. The dish consists of slices of crispy deep fried pork served on a bed of acar campur (a pickle-like a salad made with thinly sliced white cabbage and carrots of Indonesian origin; it is written atjar tjampoer in Dutch) over which a generous amount of the sauce is poured. It is highly probable that the dish was developed by Cantonese cooks, either in the former Dutch East Indies (present-day Indonesia) or in the Netherlands itself after the large influx of Asians and Eurasians following the loss of its Indonesian colony and the advent of large-scale international migration worldwide.
The accompanying sauce for the Dutch version is similar to other tomato-based sweet and sour sauces common in Cantonese cuisine. [8] Most recipes for this sauce include tomato puree, ketchup or fresh tomatoes, fresh or powdered ginger, water, vinegar, salt and a large amount of sugar. Recipes may also include onion, garlic, soy sauce, sambal, fresh chili peppers, sherry or rice wine, broth, MSG, and cornstarch for thickening.
Satay, or sate in Indonesian, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay originated in Java, Indonesia. but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Rijsttafel, a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. It consists of many side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. In most areas where it is served, such as the Netherlands, and other areas of strong Dutch influence, it is known under its Dutch name.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Nasi goreng, Malay lit. 'fried rice', is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis, shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin which is also popular across Indonesia. Nasi goreng is sometimes described as Indonesian stir-fried rice, although it is also popular in Southeast Asia. Beyond the Malay Archipelago, it has gained popularity through Indonesian influence in Sri Lanka and via Indonesian immigrant communities in Suriname and the Netherlands. It is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavor, owed to generous amount of caramelised sweet soy sauce and powdered shrimp paste, and the taste is stronger and spicier compared to Chinese fried rice.
Chili sauce and chili paste are condiments prepared with chili peppers.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people. It is made from minced pork or dog meat stewed in its blood, coconut milk and spices; including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman.
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian. The island's inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations.
Batak cuisine is the cuisine and cooking traditions of Batak ethnic groups, predominantly found in Northern Sumatra region, Indonesia. Batak cuisine is part of Indonesian cuisine, and compared to other Sumatran cuisine traditions, it is more indigenously preserved. One characteristic of Batak cuisine is its preference to andaliman as the main spice. That is why andaliman in Indonesia sometimes dubbed as "Batak pepper".
Lumpia are various types of spring rolls from China, Indonesia, and the Philippines. Lumpias are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah, usually consumed during Qingming Festival.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Ayam kecap or ayam masak kicap is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce commonly found in Indonesia, and Malaysia
Babi kecap is an Indonesian braised pork with sweet soy sauce. It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households. It is also popular among non-Muslim Indonesians, such as the Balinese, Ambonese, Bataks, Minahasans, and Dayaks, and in the Netherlands among the Indo-Dutch, where it is known as babi ketjap, owing to colonial ties with Indonesia. In the Netherlands, the dish might also be served within an opulent rijsttafel banquet.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
Babi hong is a Chinese Indonesian pork belly dish possibly of Hakka origin. The samcan or pork belly is boiled or braised, fried and steamed in numbers of Chinese seasonings and sauces.
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