Lake Toba is designated as a super priority tourist destination by President Joko Widodo and the Ministry of Tourism and Creative Economic(Kemenparekraf). Lake Toba has an area of ​​​​approximately 1,145 square kilometers with a depth of 450 meters, so it is called the widest and deepest lake in the world. Lake Toba stretches across seven districts, namely Simalungun, Toba Samosir, North Tapanuli, Humbang Hasanudin, Dairi, Karo, and Samosir. This natural beauty-based destination will also offer a variety of the beauty of Batak culture, which is still very thick.

When visiting Lake Toba, don’t forget to enjoy a variety of Batak cuisine. However, unlike other Sumatran dishes, this Batak cuisine is more of an authentic Austronesian cooking tradition. Batak Toba food is one of the culinary dishes that is so distinctive with the main seasoning andaliman. In addition, some Batak specialties are also made from freshwater fish originating from Lake Toba. Here are some menu recommendations on Lake Toba that you must try.

Mi gomak

Mi gomak or commonly known as Batak spaghetti. From the appearance of the type of noodle it uses special spaghetti noodles. However, the sauce is made differently using coconut milk. On the topping, there is a sprinkling of anchovies, tofu cut into small squares and given a round egg. The noodles are cooked al dente, for the taste of the sauce itself, it is similar to the vegetable lontong sauce, which contains long beans and peas. No need to use chili sauce because the sauce from Mi Gomak is already spicy.

Dali ni horbo

Dali ni horbo is processed buffalo milk that is cooked until it forms lumps like cheese. This product does not go through a chemical process at all, so all the processes are traditional. The use of buffalo milk is also only taken from the mother buffalo that has just given birth for one month. How to process dali ni horbo is quite simple, buffalo milk is cooked with water at medium temperature and heated until thickened. Usually, this preparation is mixed with pineapple water or papaya leaf juice to get rid of the fishy smell.

Naniura

Nainura is a typical Batak food that uses fish as its main ingredient. Unlike other dishes, this Nainura is prepared without the use of fire. Only marinated with various processed yellow Batak spices and left until the meat is soft. This food is also considered healthy because it does not use preservatives. In the past, Nainura was the food of kings, but now you can easily find it.

Sambal andaliman

The taste of this chili is so distinctive because the spicy taste of andaliman or commonly known as Batak pepper is so strong. Sambal andaliman has a citrus-like aroma and a bitter, spicy taste. Andaliman fruit for Batak people is a mandatory spice to enter in cooking. Besides andaliman, cayenne pepper and curly chili also add to the spicy taste in it. Because this ingredient is very popular, many upscale restaurant menus combine it with andaliman.

Na Niarsik

Na niarsik or fish arsik is a typical Toba culinary dish whose raw materials also use fish cooked with herbs and spices. Na niarsik means dried. So this food is cooked for a long time to dry, the spices and spices mixed with the fish are perfectly absorbed. If the cooking process is correct, na niarsik can last two days without going stale.

Sasagun

Sasagun is a typical Batak snack. This sasagun uses the basic ingredients of sago roasted over low heat and added with coconut and brown sugar. Sasagun is also usually varied with pineapple, durian, peanut, or according to taste. Usually this snack is present during big days such as Christmas and New Year. So, if you visit during the holiday season, don’t forget to taste this snack.

Manuk napinadar

Napinadar is like rendang typical of West Sumatra. The difference is, this napinadar uses free-range chicken. In addition, how to cook it using blood. Usually, this food is present during traditional events. For Muslims who want to taste this food, there is no need to worry because they can order without using a mixture of blood, later will replace it with coconut milk. For its spicy taste, which is typical of a well-known Batak ingredient, andaliman.

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.

Sheri Gill