Pelleng — North Sumatra, Indonesia

Pelleng is a dish linked to North Sumatra, a province whose inland cooking, especially around Lake Toba, is shaped by Batak ingredients such as andaliman, a citrus-scented mountain pepper, alongside ginger, turmeric and lemongrass. Documentation on the dish is limited, so it is presented here in the general form consistent with the region's cooking rather than as a fixed, detailed history. It is reported from the highland districts of North Sumatra, an area associated with Batak home cooking built around freshwater fish from Lake Toba, poultry or beef, generally prepared for family meals rather than as a dish tied to a single festive occasion. In a form consistent with Batak cooking, fish, chicken or beef is seasoned with a paste of shallot, garlic, ginger, turmeric and andaliman, then simmered with lemongrass and water until the sauce reduces and the spices are absorbed into the main ingredient; the andaliman gives the dish a mild tingling, citrus-like note distinct from the plain heat of chilli. The dish is generally served with steamed rice, and, as is common with lesser-documented Batak dishes, the exact balance of spices, the choice of protein and the amount of liquid left in the finished sauce are said to depend on the cook and the occasion rather than on one fixed method.