Dengke mas na niura
Batak traditional dish
Dengke mas na niura[a] is a traditional Batak dish originating from the North Sumatra province of Indonesia.[2] The name of the dish means "pickled fish" in the Toba Batak language. The dish is made with raw carp which is soaked in Kaffir limes and seasoned with andaliman.[1] According to local oral tradition, only Batak kings were allowed to eat the dish, but in modern times there is no such restriction.[3]
See also
Food portal
Indonesia portal
- Batak cuisine
References
- ^ a b Tambunan, Parlindungan (5 August 2021). "KEKUATAN BISNIS "DEKKE NANIURA", KEUNIKAN KULINER TRADISIONAL SUKU BATAK (TOBA) DI PROVINSI SUMATERA UTARA, PULAU SUMATERA, INDONESIA". Jurnal Hutan Tropis. 9 (2): 387–396. doi:10.20527/jht.v9i2.11290. Retrieved 13 May 2023.
- ^ "Dengke Mas Naniura, Olahan Ikan Mas Khas Tradisional Batak". Pikiran Rakyat Depok. Pikiran Rakyat Media Network. Retrieved 13 May 2023.(in Indonesian)
- ^ Prasandi, Ayu. "Resep dan Cara Membuat Ikan Mas Na Niura Khas Batak, Mirip Kuliner Khas Jepang". Tribun Medan. Retrieved 13 May 2023.(in Indonesian)
Notes
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Indonesian cuisine by ethnicity| Alcoholic | |
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overseas dishes
- Achat
- Asam pedas
- Ayam penyet
- Babi pangang
- Bami
- Bamischijf
- Begedil
- Biryani
- Bobotie
- Bobotok
- Boeber
- Dendeng
- Kaassoufflé
- Kalu dodol
- Koe'sister
- Lumpia
- Martabak
- Mie goreng
- Mie rebus
- Nasi ambeng
- Nasi goreng
- Nasi kuning
- Nasischijf
- Pechal
- Pisang goreng
- Rawon
- Rendang
- Rojak
- Roti canai
- Satay
- Sayur lodeh
- Serundeng
- Sosatie
- Soto
- Telur pindang
- Tempeh
- Tomato bredie
topics
Category: Indonesian cuisine
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