Arsik Arsik Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as "ikan mas" or gold fish). Distinctively Batak elements of the dish are the use of torch ginger fruit ("asam cikala"), and "andaliman" (Indonesian szechuan pepper). Common Indonesian spices such as shallots, garlic, ginger, fresh turmeric root and chili are also used. Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands above 1500 metres of North Tapanuli and Samosir, hence this dish is regarded as
Ojingeo-jeot Ojingeo-jeot Ojingeo-jeot () or salted squid is a "jeotgal" (salted seafood) made by salting and fermenting thinly sliced squid. It is a popular "banchan" (side dish) with high protein, vitamin and mineral contents. Squid is skinned, gutted, washed, salted with coarse salt and let ferment for three to four days. It is then drained, salted again, and let age for three more days up to a month. Well fermented squid is washed, julienned into thin strips, and seasoned with "gochutgaru" (chili powder), "mullyeot" (rice syrup), "aekjeot" (fish sauce), chopped scallions, minced garlic, ground ginger, sliced chili peppers, toasted sesame seeds,