Indonesian cuisine/ja: Difference between revisions

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[[Batak (Indonesia)|~~Batak people~~]] ~~use either~~ [[~~pork~~]] ~~or even~~ [[~~Dog meat~~|~~dog~~]] ~~to make ''~~[[~~saksang~~]]~~''. Another Batak pork speciality is ''~~[[babi panggang]]~~'' in which the meat is boiled in~~ [[vinegar]] ~~and pig blood before being roasted. Another batak dish, ''ayam namargota'', is~~ [[chicken (food)|~~chicken~~]] ~~cooked in spices and blood. Another notable Batak dish is ''arsik'', the~~ [[carp]] ~~fish cooked with spices and herbs. Within Batak cuisine, andaliman (Zanthoxylum acanthopodium) is often used as a spice.~~

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 [[File:Batak Cuisine Saksang and Panggang 1.JPG|thumb|right|バタク料理、「[[saksang/ja|サクサン]]」、「[[babi panggang/ja|バビ・パンガン]]」、そして「[[daun ubi tumbuk/ja|ダウン・ウビ・トゥンブク]]」]]
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+[[:en:Batak (Indonesia)|バタク族]]は「[[saksang/ja|サクサン]]」を作るのに[[pork/ja|豚肉]]、あるいは[[Dog meat/ja|犬肉]]を使用する。もう一つのバタク豚肉料理の特産品は「[[babi panggang/ja|バビ・パンガン]]」で、肉を[[vinegar/ja|酢]]と豚の血で茹でてからローストする。もう一つのバタク料理、「ayam namargota」はスパイスと血で調理された[[chicken (food)/ja|鶏肉]]である。もう一つの注目すべきバタク料理は「arsik」で、スパイスとハーブで調理された[[carp/ja|コイ]]である。バタク料理では、アンダリマン（Zanthoxylum acanthopodium）がスパイスとしてよく使われる。
-[[Batak (Indonesia)|Batak people]] use either [[pork]] or even [[Dog meat|dog]] to make ''[[saksang]]''. Another Batak pork speciality is ''[[babi panggang]]'' in which the meat is boiled in [[vinegar]] and pig blood before being roasted. Another batak dish, ''ayam namargota'', is [[chicken (food)|chicken]] cooked in spices and blood. Another notable Batak dish is ''arsik'', the [[carp]] fish cooked with spices and herbs. Within Batak cuisine, andaliman (Zanthoxylum acanthopodium) is often used as a spice.
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