Arsik—A Traditional Batak Dish

I'd like to share with you a recipe from ethnic Batak—the largest ethnic group in Sumatra Island. I have grown to fond of this special traditional dish and even enjoy making it myself for years.

But first of of let me introduce to you the two special spices compulsory for this recipe as they create a distinct flavor to the dish . Two of these most important spices are Andaliman (a kind of Sichuan Pepper) and Asam Cekala (the seed pod of Torch Ginger)
(you can click the italics to go to the specific article about 
these spices.

Andaliman is used for it's distinct citrus flavor and the tongue-tingling sensation it creates and Asam Cekala is also used for its distinct and acidic flavor. 

The halves bud below are also part of the Etlingera Elatior plant which is often used in South East Asian dishes. It's famous in Thai and Indonesian cuisine.

So, today I will teach you how to make Fish Arsik.

The ingredients you need :
2 medium size of Gold fish/Tilapia/Carp/Snapper (slice the bodies into 4 pieces each and halve the heads)
5 cloves of red onion
3 cloves of garlic
50 gram of red chili
10 whole chili paddy (optional)
1 small piece of galangal (crushed)
1 stalk of lemongrass (take only 10 cm long from the head, crushed)
a knuckle of turmeric (about 2 cm)
3 candle nuts
1 tsp Andaliman
5 Asam Cekala/Torch Ginger seed pods (crushed)
a handful of Batak Chives (Bawang Batak)
1 Torch Ginger bud (halves, optional)
8-10 Kaffir lime leaves
100 gram of long bean/eggplant (optional)
1 lime
2 liters of water

How to:
1. Clean the fish, slice the meat and halve the heads. Sprinkle lime juice on the fish. Refrigerate it while preparing the spices.

2. Clean the chives and trim the tip of the leaves, and clean other spices and veggies. set asside.

3. Grind together red onion, garlic, red chili, Andaliman, turmeric, and the candle nuts in the blender.

4. Pour the ground spices into an alumunium skillet (or any skillet you like), Arrange the long beans/eggplant on the skillet. Pour the water on top of it. Insert crushed galangal and lemongrass, torch ginger seed pods and the kaffir lime leaves.

5. Cook it and let it simmer for 10 minutes. The objective is to allow the Torch Ginger seeds pods to render the acidic juice which will prevent the fish meat to disintegrate from a long processing time. Then, insert the fish and add more water to cover the fish as needed.


6. Turn down the fire, insert the chili paddy, put a lid to cover the skillet and let it brews with low heat until the sauce is about to dry. (about 45 mins - 1 hour).

7. After it's done, let it sit for several hours for better flavor (as the spices saturated in the meat). I usually cook it at night and eat it the next day, or cook it early morning and have it for lunch.

8. Serve it with steamed rice.

9. You can also substitute fish with pork (shoulder, tenderloin or the belly meat).If you don't like it too greasy, make sure to trim the fat if you're using the belly meat. 

Pork Arsik (Belly Meat)

Asam Cekala

Photo Credit here

Kincung or Kecombrang or Honje comes from Etlingera Elatior plant or known as Torch Ginger, a perennial plant, which flowers(flower buds), stem and seeds pod are used as spices in cooking. 

In Batak cuisine, all parts of this plant can be used. The one in the picture above is the seeds pod. As in Indonesian, the word 'asam' means sour, thus, the pods are slightly crushed before cooking in order to make crevices so that the seeds can render its distinct flavor and sour taste to the dish.

It is perfect for fish dishes as it reduces the fishy smell of the fish and enhances the taste.

Andaliman

Andaliman or Zanthoxylum Acanthopodium is a species of flowering plant from the citrus family, Rutaceae. Similar to its cousin, Z.Piperitum or widely known as Sichuan Pepper or Chinese Corriander, the whole peppercorn of Andaliman are used as spices in cooking. Beside the lemon-like flavor and tartness, it also has another distinct characteristics, which is the 'biting' pungency that gives tongue a numbing sensation. This is caused by hydroxy-alpha-sanshool, a bio-active components contained in it.

There are about 250 species of the genus which can be found in the highlands of China, Tibet, Nepal, Bhutan, Thailand and Toba of Sumatra.

As for Andaliman, it's distinctively a native plant we only found int the Toba highlands, thus, widely used in Batak cuisine only. No wonder people from other islands in Indonesia call it 

"Batak Pepper".

Vegetarian Eggplant Potato

Let me share with you this simple but yummy vegetarian eggplant potato from Kerja Dari Rumah. Very sorry that the video is in Malay. But don't worry, you can find the recipe below.  

What you need:

2 medium potatoes, boiled until tender(optional— this is my adjusted version),  cubed

1 medium eggplant, sliced

1 medium tomato, cubed

2-3 green chili, sliced

1 clove of garlic, minced

2 red onion, sliced

1 tsp cumin powder

1/4 tsp turmeric powder

1 Tbs brown sugar

salt

oil to stir fry

10 curry leaves(optional)

Serve with steamed rice. 

BIRTHDAY WISHES

 I celebrated my birthday today. It's just like any other day. No confetti, parties or cakes and candles blowing 

but surely greetings from family and friends are flowing in.  On top of it, lunch with friends I don't get to 

gather with very often. More importantly, God is among us around the table. We had an encouraging chat 

on how we are going to serve Him through His body. 

What a better birthday can it be?

 After so many years of birthday wishes, I finally come to narrower wishes though not necessarily shorter. 

All I want for a year ahead is God's approval in everything I do. To please Him, to obey Him and to grow intimate with Him. To serve and glorify Him through my life, my work and my ministry. To share His passion for peoples, and His vision for the world. To love Him and wait for Him.

To rejoice in Him.