How to Make Lomok - Lomok Typical Karo Of North Sumatra

LOMOK - LOMOK





Lomok-lomok is one of the typical community Karo in North Sumatra in addition to BPK  " Babi Panggang Karo " (Grilled Pork Karo). Lomok-lomok is the meat with cooked pork ribs with resin (or blood) and other spices such as turmeric, nutmeg, onion, chilli, tuba (andaliman), coconut milk or other spices (such as patikala acid, the leaves of Lemongrass, lime leaves and coconut sanatan).

Lomok-lomok is a typical food of indigenous land in the usually serve Karo if there are special events such as weddings in jambur or party other customary festivities.

At a glance lomok-lomok similar to typical dishes from Batak saksang but saksang not wearing mixed blood in its cuisine. Saksang Batak, in lomok-lomok in the Karo tribe.

Current lomok-lomok made from beef and resin/his blood replaced with coconut gongseng.

Lomok - Lomok

Main Ingredients:

• ½ kg pork (sliced small)
• 200 ml of Blood pigs

The grinded condiments:

• ½ ounce of Red chilies.
• ½ ounces of cayenne pepper.
• 5 cloves shallots.
• 2 cloves of garlic.
• ½ ounce Tuba (andeliman).
• 5 young Galangal tungkul.

Seasoning:

• 3 stalks of Lemongrass (flattened).
• 5 patikala acid fruit (flattened).
• Lime leaves 2 sheets.
• Salt to taste.

How To Make:

1. Saute pork until issued a hearty aroma.
2. Enter the marinade that has been crushed.
3. Enter the Lemongrass, lime leaves and patikala acid.
4. Stir until boil.
5. After the pork is cooked pig blood enter while stirring until blended.
6. Raised and ready to be served.

That's the way to make Lomok-Lomok typical Karo of North Sumatra



                                                                     Good Luck ...          

Unknown Tuesday 25 April 2017 NORTH SUMATRA