Cincang
Manado spiced meat loaf, steamed in banana leaves
The recipe
Cincang is the Manado answer to meatloaf — a finely minced mixture of beef (or pork), spiced with garlic, shallots, candlenuts, lemongrass, and chilies, then steamed or baked in banana leaves until firm. The dish is sliced and served with rice and sambal roa. The texture is somewhere between a dense meatloaf and a soft sausage — fragrant, herby, slightly spicy. Cincang is often served at celebrations and family gatherings in Manado, and is a unique example of Minahasan cuisine — heavy on aromatics, with the bright heat of bird's eye chilies.
Ingredients
Method
💡 Tips from the kitchen
- ·Banana leaves are essential for the aroma. Heat the leaves over a flame first to make them flexible.
- ·Kemangi (lemon basil) is the signature herb. Don't substitute with sweet basil.
- ·Cincang keeps 5 days in the fridge. Slice and pan-fry for a crispy exterior.
The story
Did you know?
🇮🇩 Indonesia has 17,000+ islands — only 6,000 are inhabited.
Cook it yourself
Cincang is one of Indonesia's heritage dishes. Want to try the recipe at home?
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