 Saksang served in a Batak restaurant | |
| Alternative names | Sa-sang |
|---|---|
| Place of origin | Indonesia |
| Region or state | North Sumatra |
| Associated cuisine | Batak cuisine |
| Main ingredients | Minced pork or dog meat [1] stewed in blood [2] |
| Variations | Tango-tango |
Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people. [3] It is made from minced pork or dog meat [1] (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.
