RRI.CO.ID, Jakarta - Batak Toba cuisine is known for its strong flavors, rich in spices, and is an inseparable part of the community's traditions. A variety of traditional dishes from this region not only tantalize the taste buds but also reflect the cultural identity passed down thru generations.

One of the hallmarks of Batak Toba cuisine is the use of spices such as andaliman, Batak onions, and various other traditional seasonings that create a blend of savory, spicy, fresh, and aromatic flavors. It's no wonder that Batak Toba cuisine has become a unique attraction for tourists visiting North Sumatra.

As quoted by the official Wonderful Indonesia website, here are eight must-try traditional Batak Toba dishes.

1. Arsik

Arsik is the most iconic dish from Batak Toba. This dish uses carp cooked with a yellow spice blend rich in herbs such as andaliman, Batak onion, turmeric, and a special sour ingredient. Unlike other Nusantara dishes, arsik does not use coconut milk, resulting in a savory, fresh, and slightly spicy flavor. Arsik is also often served in various traditional ceremonies as a symbol of respect and togetherness.

2. Sambal Tuk-Tuk

Sambal tuk-tuk has become an almost indispensable complement in Batak Toba dishes. This sambal is made from chili, onion, and andaliman, which are coarsely ground to produce a spicy sensation with a distinctive aromatic flavor. Sambal tuk-tuk is usually enjoyed with grilled or fried fish to enhance the flavor.

3. My Gomak

Mi gomak is often nicknamed "Batak-style spaghetti" because of its thick and long noodle shape. This dish can be served in broth or fried with typical Batak spices. Its taste is savory, slightly spicy, and rich in spices, making it one of the locals' favorite dishes.

4. Manuk Napinadar

Manuk napinadar is a grilled chicken dish drizzled with a special sauce made from chicken blood, spices, and andaliman. The process of making it is quite complicated because it requires the right blend of spices. This dish is generally served at traditional ceremonies as part of the Batak Toba community's customs.

5. Ombus-Ombus

Ombus-ombus is a traditional cake made from rice flour with a filling of brown sugar. This cake is wrapped in banana leaves and then steamed until cooked. The name ombus-ombus comes from the habit of blowing ("ombus") on the cake before eating it because it is usually served while still hot. Ombus-ombus are often enjoyed as a snack with tea or coffee.

6. Saksang

Saksang is a meat-based dish cooked with blood and a variety of Batak spices. This dish has a savory, spicy flavor and is rich in aromatic spices. Saksang is usually the main dish in various traditional ceremonies and family celebrations as a symbol of togetherness.

7. Naniura

Naniura is known as "Batak-style sashimi." This dish uses raw fish marinated with sour spices and herbs until it naturally cooks without being cooked. The combination of sour, spicy flavors, and the unique sensation of andaliman makes naniura one of the traditional cuisines.

8. Dali Ni Horbo

Dali ni horbo is a dish made from buffalo milk that is cooked until it curdles, resembling traditional cheese. This food has a soft texture with a natural savory flavor and is usually served as a side dish with rice. This dish reflects the close relationship of the Batak Toba community with the tradition of buffalo farming.

The culinary wealth of Batak Toba is proof that food not only serves to meet needs but also becomes part of cultural identity and ancestral heritage. These various dishes can still be enjoyed today and have become a culinary tourism attraction for visitors to the Lake Toba area and its surroundings.