Manuk Napinadar
Manuk Napinadar name may feel strange to the ears of culinary lovers, remember because it is rarely sold in stalls or restaurants. Even in its home region of North Sumatra, Manuk Napinadar is more often presented only when there is a special event. Processed called napinadar is a preparation of fried or roasted chicken presented with spices and a typical sauce. Although it looks like a roast chicken in general, but in Napinadar there is one spice that makes it different from other similar preparations, namely Andaliman. This spice is often called Pepper batak because elsewhere is very difficult to find, but fertile in the region of Sumatra.
SOURCE HERE
Andaliman
SOURCE HERE
In addition, traditional Napinadar will use the chicken blood itself as a sauce, whereas now the use of blood chili is replaced with coconut gonseng or similar to Serundeng. Seasoning to cook the traditional food of North Sumatra is a red chili or chili, kemiri, kencur, onion, garlic, tamarind, ginger, and do not forget andaliman. All the spices must be smoothed before splashing over the roasted chicken. The taste is spicy and bitter thanks to the chilli and andaliman, with the aroma of the grill is fragrant. Because it is cooked by way of baking, the chicken still has a soft texture and has a distinctive taste like other grilled meat.