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Saksang (pronounced: saksang) is a typical Batak dish made from pork, dog or buffalo meat which is chopped into small pieces and seasoned with spices. Saksang is cooked either using the blood of the slaughtered animal (margota) or processed spices without blood (naso margota).
Spices included in the saksang seasoning include kaffir lime and bay leaves, coriander, shallots, garlic, chilies, pepper, lemongrass, ginger, galangal, turmeric, and andaliman. Although saksang is widely known by various Batak ethnic groups, saksang is often associated specifically as a traditional Toba Batak dish.
Saksang is a dish that is often served in traditional Batak ceremonies. Sangsang, along with roast, arsik, and mashed sweet potato leaves, is a popular dish in Batak cuisine, and is commonly served at Lapo, which are traditional Batak food and drink stalls.
Ingredients and how to cook
Saksang is a typical dish of the Batak people which is made from pork, dog meat, or buffalo meat which is chopped into small pieces and seasoned with spices. There are two ways to cook Saksang, namely by mixing animal blood (gota) or without blood.
The following are the ingredients needed to make Saksang with gota:
1 kg of pork
10 red chili seeds
3 cloves of garlic
1/2 tsp pepper
1 tsp coriander
Galangal for 3 thumbs
4 stalks of lemongrass, crushed
7 pieces of lime leaves
About 2 handfuls of Andaliman (you can add more if you like)
Salt to taste
Pig’s blood that has been mixed with oranges
Here is how to cook Saksang:
Dice the pork.
Grind or blend red chilies, shallots, garlic, coriander, lemongrass, galangal, and andaliman.
Sauté the blended spices, add the pepper and lime leaves. Wait until it smells good.
Add the pork and mix with the spices. If it is well mixed, wait a minute then add water.
Wait until the meat is cooked with water that is almost completely absorbed.
If you don’t want to mix it with blood or Saksang without gota, wait until the meat is cooked and there is little water left. Don’t forget to add salt.