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BURASA’

Burasa 'is a typical food from the South Sulawesi region that has a more savory taste like uduk rice, but the rice is covered in long wrapped with banana leaves like lontong. Buras is a food made with a blend of rice and coconut milk and other spices. In other areas it may be difficult to find this delicious hot rice, but we can make it ourselves without having to come all the way to South Sulawesi. Making rice is very easy and simple with easy-to-obtain ingredients. This food is suitable served at breakfast.

The ingredients used are 1 liter of good quality rice, 3 bay leaves (washed clean), 3/4 liter coconut milk, salt to taste, banana leaf to wrap sufficiently, and strap to bind to taste.

The first step is to wash the rice with water until it is completely clean and until the water wash looks clear, then drained. Next steam the washed rice until it is half cooked, lift it and put it into the basin. As a complement, pour coconut milk and add salt and enter the bay leaves, stirring until evenly with rice that is half cooked until the coconut milk absorbed, then steamed back rice that has been stirred with coconut milk until cooked and tender for about 15-20 minutes, then Lifted.

Then take the steamed rice that has been steamed to taste then wrap with banana leaf and tied with rope 3-4 ties (do this process to complete). But usually made into two parts in one bond (using rope rapia or banana leaf) and then boiled until cooked.

The last stage is steamed again rice that has been wrapped for 40 minutes, lift and ready to serve. [From : Dedi Mizwar].

SOTO AYAM

Soto ayam is a food that has chicken soup en this has a slightly yellowish sauce. Sauce that looks yellow due to turmeric spice contained therein. This typical chicken soup can be found in various regions in Indonesia because it is very popular cuisine in the country as well as abroad such as Singapore How to make chicken soup for the dish is usually served with lontong or white rice as an entree. In addition, chicken soup is also often in sandingkan with sauce so it feels more hot and crackers or koya which is a mixture of crackers with garlic.

Soto recipe made with spices typical of the archipelago such as boiled eggs, potato slices, fried chicken onions and celery leaves and other spices that can be served with this chicken soup. It can also be added with cabbage tomatoes, bean sprouts and soun more interesting to immediately eat chicken soup. The taste of the gravy is also no less tasty with chicken meat coupled with lemon flavoring definitely very steady.

The materials used are 3 pieces of orange leaves, 2 lemongrass leaves, 2 bay leaves, 1 spring onion, galangal 25 grams, cooking oil to taste. The smoothed spices are 4 pecan, 15 grams ginger, 3 onions, 2 cloves garlic, 1/2 teaspoon pepper, and salt

To make it the first time is to saute the spice that has been in the puree first, stir until a few moments and feel the aroma. Next time boil the chicken into the pan together with the spices that have been stirred earlier in campu uga with galangal, bay leaf, lime leaves and lemongrass. To boil it takes approximately 30 minutes until the meat is really tender for a more satisfying result can use a presto pan to cook it, please taste then less what can be added salt, or pepper as necessary

Then separate the bone from the meat using the meat or the knife then reinsert the bone into the panic, put also the chives and then bring to the boil for serving.

To serve it, please take a bowl with a sufficient size then add also cabbage, bean sprouts, potato slices, soun, tomatoes, eggs then chicken, sirami by using soto sauce boiling into the bowl

For more delicious flavor you can add lime juice and fried onions and serve it with sweet soy sauce, vinegar, crackers, chilli and emping to make it taste crunchy. [From: Dedi Mizwar].

PISANG EPE’

‘Pisang Epe’  Makasar uses Banana as its main ingredient. There are several kinds of flavors that can be added according to taste, such as chocolate, cheese, vanilla, durian and others. To get a special taste, which must be considered is the selection of Banana maturity level. For maximum results, as well as his selected Pisang Kepok which is really - really mature. If you choose wrong, then what you feel later a bit sour and bitter.

‘Pisang Epe’ is also one of the legacy of traditional recipes from Makasar is also easy to make it. No need for special skills to make this one snack, and made from cheap and easy to find food.

First you need to prepare it is his tools. Make sure you have the charcoal for the burn. Then there is a kind of grill made of iron or commonly used for barbeque and serving plates. For sweeteners and flavor choices, depending on your taste. You can buy vanilla sauce, brown or durian that has been so.

The main ingredient is 'Pisang Kepok' which has been cooked (the amount depends on what will be made), Margarine enough. Additional ingredients for Sauce / sugar spray on top of it is 400 grams Sugar red or brown sugar (For medium size banana some 24 pcs), 6 medium pandan leaves, 1.2 liters of water, 1 small spoon / teaspoon of salt, 4 tablespoons white sugar

Actually, how to make banana cuisine from Makasar is the same as we make Baked Bread. Banana kepok which before we have thin or flatten in basting first with margarine already prepared. Apply evenly and make sure all parts are exposed to margarine. After that, the bananas are already flat on the roast using a grill that we have prepared

For maximum results and evenly, as well as his use of a fan. But if forced, use the fan can also, as long as the wind is not too big. Make sure we Banana Pisang back and forth so as not burned and blackened on one side of it. For his sauce, all the ingredients are first washed in clean. Boil water until done. After that enter the brown sugar and continue in stir. After the sugar is half-liquid, input the kitchen salt and sugar. Finally input the pandan leaves and continue stirring until the brown sugar blends with water.

Once considered the level of maturity is sufficient or to taste, we lift the banana and put it on a serving plate. After that, flush with brown sugar and other additives, such as shredded cheese, chocolate, durian sauce or others according to taste. [From: Dedi Mizwar].