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Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.

North Sumatra is a province of Indonesia located in the northern part of the island of Sumatra. Its capital and largest city is Medan. It is bordered by Aceh on the northwest and Riau and West Sumatra on the southeast, with two different coastlines located on the Indian Ocean and the Strait of Malacca, and a maritime border with Malaysia to the east. North Sumatra is Indonesia's fourth most populous province after West Java, East Java, and Central Java, and is also the most populous province outside of Java Island. North Sumatra is also the third-largest province in area on the island of Sumatra after South Sumatra and Riau provinces. It covers an area of 72,460.74 km², which is approximately the same size as Sierra Leone or Scotland or Maine.

Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.

Singa is an apotropaic figure from the mythology of the Batak people of North Sumatra, Indonesia. The singa represents a benevolent and protective power. The singa is described as "part human, part water buffalo, and part crocodile or lizard". It is variedly represented, but always has an elongated face, with big bulging eyes, a well-defined nose, and long spiralling beard. It is often represented only with its head, but sometimes it may also be represented full body. Other figures - such as other protective deity or ancestral figures - may also be represented standing or sitting on top of the head of the singa.

The Mandailing are an ethnic group in Sumatra, Indonesia that is commonly associated with the Batak people. They are found mainly in the northern section of the island of Sumatra in Indonesia. They came under the influence of the Kaum Padri who ruled the Minangkabau of Tanah Datar. As a result, the Mandailing were influenced by Muslim culture and converted to Islam. There are also a group of Mandailing in Malaysia, especially in the states of Selangor and Perak. They are closely related to the Angkola and Toba.

Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp.

Toba Batak people are the largest ethnic group of the Batak peoples of North Sumatra, Indonesia. The common phrase of ‘Batak’ usually refers to the Batak Toba people. This mistake is caused by the Toba people being the largest sub-group of the Batak ethnic and their differing social habit has been to self-identify as merely Batak instead of ‘Toba’ or ‘Batak Toba’, contrary to the habit of the Karo, Mandailing, Simalungun, Pakpak communities who commonly self-identify with their respective sub-groups.

Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people. It is made from minced pork or dog meat stewed in its blood, coconut milk and spices; including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman.

Batak cuisine is the cuisine and cooking traditions of Batak ethnic groups, predominantly found in Northern Sumatra region, Indonesia. Batak cuisine is part of Indonesian cuisine, and compared to other Sumatran cuisine traditions, it is more indigenously preserved. One characteristic of Batak cuisine is its preference to andaliman as the main spice. That is why andaliman in Indonesia sometimes dubbed as "Batak pepper".

Krechek or krecek or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia. Traditionally it is made from the soft inner skin of cattle, however, the most common recipe today uses readily available rambak or krupuk kulit.

Krupuk kulit is a traditional Indonesian cattle skin krupuk (cracker). It is traditionally made from the soft inner skin of cattle which is diced and sun-dried until it hardens and loses most of its water content. The diced and dried skin are later fried in ample hot cooking oil until they expand similarly with bubbles and yield a crispy texture. This fried cattle skin is then sealed in vacuum plastic bags to ensure and prolong its crispiness.

A sopo is a treasury structure in the architecture of the Toba Batak people from North Sumatra, Indonesia. Its form is similar to that of a Batak traditional house with the exception of being smaller in size and a construction ritual that is the opposite of a Batak house. Sopo is used as a repository for various items, e.g. rice, magical items, or trophies. Sopo can also be used as a meeting point for social activities.

Mie Gomak is a Batak thick spicy noodle soup dish served in a coconut milk and andaliman-based broth, specialty of Toba Batak region of North Sumatra, Indonesia. Other that traditional Batak lands surrounding Lake Toba, this dish is also a specialty of the Sibolga and Tapanuli area. Unlike common Indonesian noodles, the type of noodle used in this dish is a thick one called mie lidi, quite similar to spaghetti pasta, thus mie gomak is often described as Batak style spaghetti. Mie gomak is quite similar to Mie Aceh from neighbouring province.