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.
^ abc"Food they crave". The Jakarta Post. April 4, 2010.
^ ab"Food". itravelindonesia.com.
^"Sa-sang or Saksang". toursumatra.com. October 12, 2010. Archived from the original on August 31, 2011.
^"Resep Sangsang atau Saksang Babi khas Batak - traditional pork dish". TobaTabo.
^Ryan Ver Berkmoes (2010). Indonesia. Lonely Planet. ISBN 978-1-74104-830-8.
Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people. It is made from minced pork or dog meat (or, more rarely, water buffalo meat)...
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andaliman (Zanthoxylum acantophodium) for a cuisine named Sangsang (read saksang). In Balinese cuisine, pork blood is sometimes added into lawar dish, a...
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