NUSADAILY.COM-MEDAN – Mi Gomak is said to be a typical Batak spaghetti. That’s because the oil looks like spaghetti, is relatively thick and has a chewy texture. But its size is longer than that typical Italian food.
Mie Gomak is famous as a regional specialty from the Toba Batak land, covering all of the Toba Batak regions, and is also a special dish in Sibolga and Tapanuli.
Regarding the origin of the designation for this menu there are various versions. Some mentioned, Mi Gomak because of how to present it there was a process of being crushed (held by hand).
Until now it is still called noodles gomak, although in the end did not hold it with his hands when serving it.
Boiled noodles are usually made separately with gravy and chili sauce. Although there are many variations to make this typical Batak food menu, some use gravy and some are made like fried noodles.
The taste is very unique when gomak noodles are mixed with herbs from the Batak soil namely andaliman.
Andaliman is a typical Asian spice that comes from the outer skin of several types of plants belonging to the genus Zanthoxylum (orange-jerukan tribe, Rutaceae). This spice in Indonesia is only known for Batak cuisine. So it is known to people outside this area as “Batak pepper”.
Andaliman has a soft orange aroma but “biting” so as to cause a sensation of numbness or numbness on the tongue, although not as spicy as chili or pepper. In addition to Batak cuisine, the use of Andaliman as a cooking spice is also known in East Asian and South Asian cuisine.
Besides being able to eat Gomak noodles with andaliman seasoning, you can also enjoy it with additional rice cake or peanut sauce. If there is an opportunity to go to Medan, it is better to taste this typical Batak cuisine. (yos)