The Delicious 7 Cuisine You Must Taste While Visiting Lake Toba

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Lake Toba is one of the areas designated as a super priority tourist destination. Lake Toba has approximately 1,145 square kilometers with a depth of 450 meters and is called the widest and deepest lake in the world. Lake Toba stretches in seven districts, namely Simalungun, Toba Samosir, North Tapanuli, Humbang Hasanudin, Dairi, Karo, and Samosir. Destinations based on natural beauty also offer various beauty of the Batak culture that is still so thick.

While visiting Lake Toba, don’t forget to enjoy a variety of typical Batak cuisine which shows more than the original cooking tradition of the Austronesian tribe.

Toba Batak food is one of the typical cuisines with their main spices. In addition, some typical Batak foods are also made from freshwater fish originating from Lake Toba. So what is the typical Batak food? Here is a full review.

1. Nanura.

Naniura is a typical Food of Batak tribes using fish as its main ingredient, processed without fire. But the fish is only quarrated with various typical batak processed spices and is left until the meat is soft. This Nanaita food is also considered healthy because without using preservatives. Nanaita first became the meal of the kings, but now it can be enjoyed by all circles.

2. Na Niarsik

Na Niarsik or Arsic fish is typical Toba culinary with raw material using fish plus herbs and spices. Nia Niarsik means marsik-right or dried, this food has been cooked long to dry. So that the seasonings and spices mixed in raw materials using the fish are absorbed perfectly, if the cooking process is correct, then this niarsik can last two days without stale.

3. Gomak noodles

Gomak noodles or commonly known as Batak spaghetti use special mi spaghetti. However, the sauce is made differently, namely using the coconut milk sauce. There is a sprinkling of anchovy, tofu is cut into a box, and round eggs on the topping.

The noodles cooked aldente, for the taste of the sauce itself similar to the vegetable lontong sauce with long beans and peas. No need to use chili sauce while eating it because the sauce from this gomak noodle is spicy.

4. Napinadar Manuk

When viewed from its shape, this napinadar is like a typical West Sumatra rendang. Only the difference is, this napinadar uses chicken and how to cook it using blood. Usually, this food is present at the custom event. For Muslims who want to taste this food, there is no need to worry because they can order without using a mixture of blod, and replace it with coconut milk. The taste of this spicy food is typical of Andaliman.

5. Sasagun

Sasagun is a typical Batak snack that uses sago basic ingredients. Sago was tipped over low heat and added with coconut and brown sugar. Sasagun is also commonly enriched with a taste of pineapple, durian, beans, or according to taste. Usually, this snack is present when big days like Christmas or New Year.

6. Andaliman Sambal

This sambal feeling is very distinctive because of the spicy taste of Andaliman or commonly known as Batak Pepper. The Andaliman chili has an aroma like a bitter orange and spicy taste. Andaliman fruit for Batak people is spice mandatory to enter the cuisine. Besides Andaliman, cayenne pepper and curly chili also adds to the spicy taste in it.

7. Dali ni horbo

Dali Ni Horbo is processed buffalo milk that is cooked to form a lump like cheese. This process is not through the chemical process at all, but is processed traditionally. The use of buffalo milk is also only taken from the new buffalo parent for one month. How to process Dali Ni Horbo is quite simple: buffalo milk cooked with water at medium temperatures and heated to thickens. Usually, this process is mixed with pineapple water or papaya leaves to eliminate the smell of fishy.

Whether your trips take you to a long stroll on beaches, delicious cuisines, relaxing spas and resorts or urban attractions, extra research will give you the best experience for your visit. Get to know more about Lake Toba by visiting Wonderful Indonesia.

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