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The tradition of Malay communities in East Sumatra, including those in Serdang Sultanate, culinary menu is part of the collective behavior in society. A type of cuisine or food will characterize the atmosphere of communities in a region. Ways and ingredients of one food could describe the ethics and the art as it has special place on the traditional ceremonies.

Here are some descriptions of typical various culinary in Serdang Sultanate. However, the selected type of cuisine is still quite popular in daily society of Serdang, North Sumatra. These descriptions explain the type of cuisine, ingredients, and how to make it.

Anyang Pakis (Anyang Fern)

Anyang Fern is one of typical food in Serdang and North Sumatra. This food is delicious itself without any addition of any other dishes. Generally, Anyang Fern is actually similar to urap (Sunda) or gudhangan (Java). The difference is Anyang Fern uses roasted coconut spices (serundeng). Basic seasoning of Anyang Fern is similar with urap, which consist of red onion, lemongrass, lime leaves and coriander. All the ingredients are blended and roasted with coconut.


  • 2 bunches fern
  • 8 seeds red chillies
  • 8 seeds onion
  • ½ coconut
  • 1 ounce wet shrimp (dried shrimp)
  • 1 piece of lemongrass, galangal, ginger
  • 1 piece sundai acid (lemon)

How to make:

  • First, wash the fern and cut into some pieces, then boiled (brewed). After it cooked well, then insert it to the strainer.
  • The coconut is roasted and then blended until tender.
  • Slice 4 seeds red chillies and 2 seeds onion to thin round.
  • Other spices are blended until tender.
  • The boiled shrimps are also blended until tender.
  • Pokok Pegaga (pennywort) can also be cooked such Anyang, with the leaves finely chopped.

Ayam Masak Putih (White-Cooked Chicken)

Ayam Masak Putih is also one of typical foods in Serdang. The difference with another chicken dishes is the chicken that was boiled with spices and coconut milk, so it becomes white, and also the chicken meat is so tender and soft as boiled and absorbed with spices and coconut milk.


  • 1 young chicken
  • 2 tablespoons cilantro
  • ½ teaspoon cumin sweet
  • ½ teaspoon white cumin (fennel)
  • 5 seeds cloves
  • ½ nutmeg and Kas-kas
  • ½ teaspoon pepper pepper
  • 1 piece cinnamon
  • 4 seeds red onion
  • 3 seeds garlic
  • 3 pieces tomatoes
  • 1 piece coconut

How to make:

  • Clean the chicken and cut it to some pieces.
  • Make 2 cups of thick coconut milk from one coconut.
  • Slice the onion and garlic.
  • All the spices are blended until tender, except onion, cloves, and cinnamon.
  • Fry the onion and garlic that have been sliced ​​together with 2 tablespoons of butter or margarine. When its color became yellow, add the cloves, cinnamon, star anise, and spices which have been tendered, then put the chicken inside and cover it.
  • When the water of chicken is run out, add coconut milk and tomatoes. Boil until become tender and the marinade was fully absorbed.

Lambuk Porridge

For some people who lived in Malay Peninsula or surrounding areas, Lambuk Porridge becomes the main important food at the beginning of Ramadan. Lambuk is made of rice with a distinctive flavor, taste slightly hot, and usually served with vegetables and sliced beef.


  • ½ kg roasted rice
  • 3 ounces wet shrimp
  • 1 ounce of fish (snapper fish)
  • 1 piece coconut
  • 1 piece of lemon grass, galangal
  • 4 seeds garlic
  • ½ teaspoon pepper
  • ½ teaspoon coriander
  • Celery, scallions, lime leaves, and turmeric leaf.

How to make:

  • Blend the coriander finely.
  • Clean the shrimp, wash, and cut it into some pieces and then boiled.
  • Grill the snapper fish.
  • Make 2 cups of thick coconut milk from the coconut.
  • Slice finely the onion, celery, green onions, turmeric leaf, and lime leaves.
  • Cook the rice using 3 cups of water to make porridge and add all the spices in it.
  • When the rice is half cooked, add the shrimp, fish, coconut milk, and the last one is sliced leaves.
  • The porridge can be served with Anyang Banana Heart and chicken.

Jala Bread

Jala Bread is actually a snack from the Middle East (someone ever mentioned it from India). However, among the Malays, especially in Nanggroe Aceh Darussalam and North Sumatra, it was adapted and became one of their typical snacks. Jala Bread is usually served with curries and pickles.


  • 1 ½ kg flour
  • 2 chicken eggs
  • Gincu (dyer of yolk egg)
  • ½ cup oil or melted butter
  • 10 cups cold water
  • salt
  • 1 piece of banana leaf.

How to make:

  • Put 2 teaspoons salt in 10 cups water.
  • Put 4 cups water into the basin, and then add the sifted flour.
  • Add 6 cups water while stirring using a fork or wooden spoon until fully mixed.
  • Chicken eggs are shaken and then add to the dough with yellow gincu, stir it constantly until blended.
  • Banana leaves is made for pan greasing when cooking the bread.
  • Use two medium-sized pans. Brush with oil or butter.
  • Add the dough in the mold Bread when it is hot, make it such as nets. Meanwhile, grease it with oil or butter to make it shiny.
  • When it's dry, remove it.
  • When it’s cool, fold the bread to triangular or rectangular, the shiny part is on the outside.
  • Jala Bread is usually eaten with curry and pickled cucumber.
  • Note: If the dough is thin, then the bread will not look good. Add the water first, then add the flour consecutively to dissolve quickly and better blended.
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« Serdang Sultanate


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