Piltik Cafe

Kedai Kopi Piltik

Opening hours

Monday – Saturday

11.00 – 21.00


12.00 – 21.00

Siborongborong is the best coffee and pineapple producer in the world

15 minutes from Silangit Airport

Jl. Sadar/Sipahutar No 33, Dusun Parhasioran,

Desa Lobusiregar II, Siborongborong, Taput

Lihat lokasi Kedai Kopi Piltik disini!

Manuk Napinadar

Napinadar Chicken is a typical Batak food usually served in certain parties. This dish is the preferred food for the hobo community because it has a delicious and special taste. The specialty of this cuisine arises from the way of making it quite different from how to cook chicken meat into a common dish.

Usually to prepare the cooked chicken cuisine this cook should slaughter the surviving chickens to get their blood. Shortly after being slaughtered the chicken was directly tethered with acidic water to avoid agglutination. What is the blood of his chicken? Yes, this dish is mixed with the chicken blood to make the powder.

Chickens that have been cleaned and cut into pieces are baked with charcoal to obtain a good grill. The ingredients for herbs consisted of lemongrass, ginger, ginger, turmeric, garlic, onion, candlenut all roasted, plus spices that are not roasted are cayenne and salt and salt. Whole spices are ready to be grounded and grounded, then fried with oil after the prepared chicken blood is mixed into the seasoning. Then added enough salt.

Once cooked, a special sausage is then poured on roasted chicken. And cooked chicken dishes are ready to be served and you enjoy, for those who like to taste spicy live add more cayenne. What makes it so special is the herbal flavor and flavor that is the basis for making this sausage flavored, a typical flavor that is used almost in every Batak special dish, such as the carp fish, dekke naniura, koombur, and others.

Napinadar Chicken is preferred by most people because it tastes delicious, but some also do not want to eat it because the mixture mixed with chicken blood in Batak language is called namargota, because not all Batak people eat blood, although the blood is cooked. Because anyone who considers eating blood is not lawful.

But for those who have no barriers to eating this blood will surely be invaded because of its delicious and good taste ….., good luck. Horas.

Babi Panggang Karo

Babi Panggang

Babi Panggang is a favorite food of Batak people, most of the Batak people love it both from Toba, Karo, Mandaliling, Pakpak and Simalungun. It tastes delicious and delicious let alone eaten with sambal dengam spice andaliman. It feels good. This type of cuisine is easy to find in lapo spread in the area of ​​Lake Toba.

The famous recipe is the Babi Panggang Karo (BPK) dish in the form of pork roasted in a thin piece with a distinctive sauce made from spicy stir-fry mixed with pig’s blood and mixed with ground cayenne pepper with a typical Batak spice, Andaliman.

The process of making roast pork is quite easy to make where small pork chops are watered evenly with lime juice and stirred first with lemongrass leaves and garlic mashed and soy sauce. After left for about five minutes the meat is roasted over the coals, it is advisable to use charcoal to make the scent more fragrant.

To make his sauce called gota, made of various herbs mixed with pig’s blood. Spices consisting of red onion, garlic, red chilli, andaliman, lime leaves are finely ground and salt, then pan-fried until fragrant and then added with squeezed paticala and pig’s blood, and left to mature over the waiting area. Once cooked this seasoning is ready to be served as a sauce Babi Panggang Karo.

Babi Panggang usually served with cayenne pepper that has been pulverized and added andaliman. Spicy taste is very different and very distinctive. Usually as a vegetable that can be a companion to pork dishes are roasted ground cassava leaves. Mashed Potato leaves become a favorite vegetable that often there are restaurants Batak. To make it not too difficult, pounded yam leaves mixed with chili, red onion and under white and do not forget the fruits of rimbang. Rimbang fruit is characteristic of sweet potato leaves in the Batak area.

Because if cooked it tastes much better than eaten raw. Pounded together and can add 1-2 stalks lemongrass. All the ingredients are boiled and after nearly cooked are added with coconut milk from coconut juice. Hm … increasing appetite.

Babi Panggang Karo is almost similar to the leaves of mashed sweet potatoes, banana leaves sweet potatoes coupled with small pieces of banana heart sliced, and grated coconut. How to make it is to sauté all the spices then put the main flavor of sweet potato leaves, banana heart and grated coconut by adding a little water and salt. Sauteed until completely cooked.

So hungry. For those who want to enjoy roast pork dishes can get it in many lapo in the area of ​​Lake Toba Tourism. Enjoy the delicious taste of grilled meat and spicy sambal andaliman typical batak.