Saksang or Sa-sang is a savory, spicy dish from the Bataks of Indonesia. It is made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in 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 (the fruit of a native shrub similar to Sichuan pepper).
Saksang has special significance to the Bataks, as it is an obligatory dish in Batak marriage celebrations
Ingredients recipe:
- 1 kg beef, cut into small pieces origin
- 3 bay leaves orange
- Salt
- Ajinomoto
- Spices Cooking oil for sauteing
The boxed recipe ingredients:
- 500 gr grated coconut
- 100 gr coriander finely
Materials mashed / Blender:
- 6 cloves Shallots
- 6 cloves garlic
- Curling Chilli 10 seeds (optional)
- 5 seeds cayenne pepper (to taste)
- 4 Trunk Serai
- 2 segment Ginger
- 1 vertebra galangal / Laos
- 1 vertebra Turmeric
- Citrus Leaf and Leaf Greetings
How to Make it:
- Toasted coconut and coriander until brownish color, having brown and fragrant, immediately mash until smooth and remove the oil ...
- Saute seasoning blender results, bay leaves and lime leaves until fragrant, then enter the meat.
- Stir until smooth, then add two cups of water
- Cover skillet / pan over medium heat, once the water is reduced, add the coconut-coriander collision stir until flavors, then enter and Ajinomoto salt to taste, let stand until the water dries up and ready to eat meat.
Note: Usually, they wear hobo org for pork, beef pake here. Can also meat goat / sheep, more delicious.