How to Make Saksang: A Delicious Batak Cuisine Recipe
How to Make Saksang: A Delicious Batak Cuisine Recipe
Blog Article
Saksang is a Batak cuisine made from beef or pork cooked with special spices that are rich in flavor. This dish has a unique, spicy, and savory taste, and is known for the use of animal blood as one of the ingredients in the spices. Saksang is often served at traditional events or certain celebrations, and is very popular among the Batak people, especially in North Sumatra.
For those of you who want to try making saksang at home, here is a recipe and easy-to-follow steps to make delicious saksang dishes.
Ingredients for Making Saksang
Main Ingredients:
500 grams of beef (shank or fatty meat)
200 grams of beef liver (optional)
2-3 tablespoons of beef blood (if you want to make authentic saksang; can be avoided if you don't want it)
1 stalk of lemongrass, bruised
3 bay leaves
1 turmeric leaf (if available)
1 teaspoon of salt (adjust to taste)
1 teaspoon of grated brown sugar
300 ml of boiled water (or to taste)
2 tablespoons of oil for sauteing
Fine Spices:
6 cloves of shallots
4 cloves of garlic
5 large red chilies (adjust to desired level of spiciness)
5 cayenne peppers (if you want it spicier)
1 cm of ginger
2 cm of turmeric (or 1 teaspoon of turmeric powder)
1 cm of galangal
1 teaspoon of coriander
1/2 teaspoon of peppercorns
Steps for Making Saksang
1. Preparing Ingredients
Wash the beef and beef liver (if using liver) with running water, then cut into pieces according to the desired size.
If you are using beef blood, make sure the blood has been cleaned properly. You can get it at traditional markets or shops that provide regional cooking ingredients.
Prepare the fine spices by grinding or blending shallots, garlic, red chilies, cayenne pepper, ginger, turmeric, galangal, coriander, and pepper until smooth.
2. Saute the Spices
Heat oil in a frying pan or large pot. Saute the fine spices together with the bruised lemongrass, bay leaves, and turmeric leaves until fragrant and the spices are cooked. This process will give off a distinctive spice aroma and add flavor to the dish.
3. Cooking the Meat
Put the pieces of beef and beef liver into the pan. Stir well until the meat changes color and the spices are absorbed into the meat.
Add enough water and cook the meat until tender, about 45 minutes to 1 hour, depending on the type of meat used. You can use a pressure cooker to speed up the cooking process.
4. Adding Beef Blood
If using beef blood, add the blood to the dish after the meat starts to become tender. Stir well and cook over low heat so that the blood mixes with the spices and does not clump. This process gives the saksang its distinctive dark color.
5. Perfecting the Flavor
Add salt and grated brown sugar to give a savory and slightly sweet taste to the dish. Taste and adjust the taste if necessary. You can also add a little sweet soy sauce to add depth to the flavor.
6. Cook Until Thick
Let the saksang cook over low heat until the sauce reduces and thickens, and the meat is really tender and the spices are perfectly absorbed. This process will produce a thick and delicious texture to the dish. Slot Raffi Ahmad 77
7. Serving Saksang
Once cooked, remove the saksang and serve while warm. Saksang is best served with warm white rice and chili paste or sambal matah as a complement.
Tips and Variations
Filling Variations: You can add other ingredients such as potatoes, mushrooms, or green vegetables for variation. However, the main ingredients are still beef and blood as the hallmark of saksang.
Adjusting the Spiciness: If you don't like it too spicy, reduce the amount of cayenne pepper or choose a large red chili that has a milder spiciness.
Using a Pressure Cooker: To speed up the cooking time, you can use a pressure cooker. With this tool, the meat will be tender faster in 20-30 minutes.
Using Blood: Beef blood gives saksang a distinctive taste, but if you don't want to use it, you can skip it, and saksang will still be delicious even without blood.
Conclusion
Saksang is a Batak cuisine that is full of flavor, rich in spices, and provides a distinctive pleasure for culinary connoisseurs. With simple ingredients, you can make saksang at home to be served on special occasions or as an everyday dish. In addition to providing a delicious taste, saksang also brings an alluring traditional taste.
Hopefully this recipe helps you to create delicious and tasty saksang, and provide a memorable culinary experience! Good luck!
Report this page