The morning of the twenty-third day on Samosir Island was greeted with a thin fog blanketing the surface of Lake Toba, creating a peaceful, mystical atmosphere. The remnants of last night's Batak Karaoke might still be slightly felt (especially in Sharon's slightly hoarse throat from attempting high Batak notes), but the spirit to explore Toba's culture deeper remained strong.
After a delicious Medan-style lontong sayur breakfast (Caroline immediately asked the hotel chef for the recipe) and enjoying the lake view from the room terrace, Nisa announced the main agenda of the day: "Today we will try to become Batak chefs! We will learn to cook one of the most iconic and philosophical dishes from the land of Toba: Arsik Ikan Mas (Arsik Goldfish)!"
A semi-traditional open kitchen with a direct view of the lake had been prepared in the resort area. an Inang (a respectful term for a mother in Batak language) named Inang Rosida, famous as one of the best Arsik cooks in Samosir, was already waiting with a friendly smile and piles of fresh ingredients that looked exotic to The Corrs.
On a long table, lined up were quite large fresh goldfish (which made Andrea slightly wince), various aromatic reddish-yellow spices, long beans, Medan eggplant, lokio (Batak onion), and two key ingredients that made The Corrs most curious: Andaliman (Batak pepper that has a bitter and slightly 'numbing' sensation on the tongue) and Kecombrang/Rias Flower (a pink flower with a distinctive sharp and fresh aroma).
"Arsik is not just an ordinary dish for us Batak people, ladies and gentlemen," Inang Rosida began her explanation with a thick but easily understandable Batak accent (slightly aided by a local translator Nisa had prepared). "It is a mandatory dish during important traditional ceremonies, symbolizing good wishes and prayers. The goldfish must be whole from head to tail, not all scales are removed, symbolizing a complete and perfect life. The rich spices symbolize diversity that unites."
The Corrs listened with great interest. Even Jim looked serious, absorbing the philosophical explanation behind the dish.
First stage: cleaning and preparing the goldfish. This was the most challenging part for Andrea. Seeing the whole fish with its eyes still 'staring,' she immediately stepped back a few paces. "I... I can't! It's like it's still alive!" she shrieked. "Andrea, the fish is dead," Sharon tried to calm her. "Just think of it as taking a long nap." Finally, with the help of Alex who bravely (though slightly grossed out himself) held the fish, Andrea dared to clean the inside of the fish (while closing her eyes). Caroline was more interested in the shimmering fish scales. "Can these scales be used as glitter for stage costumes, do you think?"
Second stage: Blending the spices. Inang Rosida showed them how to use a traditional stone grinder and a mortar and pestle (ulekan). Remembering the 'trauma' of grinding Ayam Taliwang spices, this time The Corrs preferred to try the stone grinder. Jim, with his mechanical mind, was immediately intrigued by how the tool worked. Sharon and Caroline took turns grinding, exerting a little extra energy. Andrea was tasked with adding the spices little by little (while ensuring her hands didn't touch the chili). The characteristic aroma of andaliman and kecombrang began to waft, making their noses slightly 'tickle.'