TERMINOLOGI OF MAKASSAR FOOD
Haii guys, back again in the content of food terminology, where all the history or explanation of a food is in this content, for this time I will give information about the typical food from my own hometown of makassar, as well as promote the food in makassar so the community outside makassar city can know what kind of food is typical makassar it, what is the difference of typical food of makassar with other typical food of the city. so what are you waiting for, here are 10 terminology typical cuisine makassar (south sulawesi).
1. PALLUBASA
Pallubasa is a traditional food of Makassar, South Sulawesi. Like Coto Mangkasara (Coto Makassar), Pallubasa is also made of offal (fill in the stomach) cow or buffalo. Cooking process was almost the same as Coto Makassar, the innards boiled in a long time. Once cooked, the offal added with the meat sliced, then placed / served in a bowl. Formerly the pallubasa for the beef portion of sirloin and tenderloin was served only to be eaten by the royal family. While the innards served to lower class society or the royal court servants. Now people love the beef section located at the back of the so-called sirloin. Some pallubasa sellers also give you a selection of beef or offal to serve. What distinguishes with Coto Makassar is a special formulated spice. Then if Coto Makassar eaten with ketupat, while Pallubasa eaten with white rice.2. COTO MAKASSAR
Coto makassar or coto mangkasara is a traditional food of Makassar, South Sulawesi. This food is made from innards (entrails) cows that are boiled in a long time. Rice offal mixed with beef is then sliced and then seasoned with specially formulated spices. Coto served in a bowl and enjoyed with ketupat and "burasa" or commonly known as the buras, which is a kind of ketupat wrapped in banana leaves. As I explained in food terminoogi last week.
Coto Makassar is estimated to have existed since the time of the Kingdom of Gowa in the 16th century. Formerly the coto dish of beef sirloin and tenderloin served only to be eaten by the royal family. While the innards served to lower class society or the royal court servants.
Currently coto mangkasara has spread to various regions in Indonesia, ranging from roadside stalls to restaurants. The general public also likes the beef or buffalo section located on the back (sirloin) it. While some sellers give you a choice of beef or offal, or a mixture of both, to serve. Since November 2008 coto makassar has been selected as one of the menus served on Garuda Indonesia domestic flights to and from Makassar.3. SUP KONRO
Konro soup is a typical Indonesian beef ribs dish originating from Bugis and Makassar tradition. This soup is usually made with beef ribs or beef ribs. Blackish-colored berkuah cuisine is usually eaten with small diamonds that are cut into pieces first. This dark color comes from the kluwek fruit that is black. Season is relatively "strong" due to the use of cilantro. The original konro was cooked in a soup-rich form of spice, but now there is a dry variation called "Konro bakar" that is roasted beef ribs with typical conical seasoning.
Where there is a ritual, residents cut buffalo who then took part of the bone and then cooked with a simple spice or commonly called the pallu konro or pallu buku (buku = bone). The process of making typical konro sauce lies in red beans (campe ') cooked until soft and then mashed then mixed into the sauce. It is this ingredient that makes the pallu konro sauce to be rather thick and distinctive. In addition to campe ', the addition of cilantro reinforces the flavor and the flavor which aims to give the color of the sauce pallu konro adopted from the spice of pallu kaloa', the difference, in pallu kaloa 'does not use cinnamon , cloves, and fennel.
The process of cooking the konro is done carefully. First the water in boil, then konro bone is inserted to boil again then this water is thrown away entirely. Meanwhile, in the other pot has also boiled water and this is what will be used for the next cooking bone konro along with the spices. "This is done with the aim to separate the bones from the remnants of the dirt at the time of cutting, remove fat, and eliminate the fishy smell," he said. Popular beef in Makassar early 90s. Formerly, the people of Makassar know more buffalo meat in making meat-based food berkuah such as coto and pallubasa.
4. SOP SAUDARA
Sop brothers are typical dishes from South Sulawesi in the form of sauce dishes with basic ingredients of beef usually served with complementary ingredients such as vermicelli, potato cake, beef offal (for example, lung fried), and boiled eggs. This cuisine is commonly consumed along with white rice and sponge braised (milkfish).
It is said that the brother's soup originated from H. Dollahi who was a servant of H. Subair, a meat soup seller who was quite famous in Makassar in the 1950s era. Both are residents of the village of Sanrangan Pangkep who complain fortune to continue life by opening a food stall. After 3 years of sharing, H. Dollahi also ventured to open his own business in 1957 with the name Sop Saudara who opened a stall in Karebosi area, Makassar. Racikan H. Dollahi was apparently able to attract the interest of culinary lovers both for the natives and immigrants. The unique name of Sop Saudara was chosen because it was inspired by the name "coto paraikatte" (commonly used as a stall selling Coto Makassar). In Makassar "paraikatte" means "brother" or "neighbor". With that name, H. Dollahi hopes everyone who eats at this stall will feel brothers with the owner, the waiter and fellow lovers Sop Saudara.5. PALLU KALOA
If translated into Indonesian, pallu kaloa means cooking with the spice of kaloa, which is a typical herb of South Sulawesi. Kaloa is classified as a spice of seed with a small hard skin like an onion. The part used to mix fish soup is the black seed, without being destroyed at all, to create a distinctive sour taste.
This soup sauce looks blackish and not viscous. Due to the appearance of similar gravy rawon menu from East Java, no doubt some of the migrants in Makassar call pallu kaloa as rawon fish. Pallu kaloa become one of the most hunted cuisine of tourists, both domestic and foreign. Society from the ordinary to the officials often make this food a main dish when entertaining guests. Warung pallu kaloa in Jalan Tentara Pelajar has been present since the era of 1970's.
the first peracik Pallu Kaloa named H. Wasid origin Pangkep District. He used to sell pallu kaloa using a cart on Jalan Lombok. This menu apparently managed to attract the attention of many food lovers so that in 2005, H. Wasid decided to expand its business by opening a food stall in the Central Market. Because the Central Market had experienced two fires, H. Wasid then invited his son to open a shop in Jalan Tentara Pelajar in 2008. Warung which originally only measuring 4X6 meters has now developed into 8X6 meters. Not only that, the pallu kaloa stall owned by H. Wasid now also has two branches one of them managed by the grandchild. Pallu kaloa which was formulated H. Wasid together with seven children has its own characteristics. If at another restaurant soup overgrown coconut, in this place on the contrary, do not use coconut at all. Soup sauce only rely on the sour taste of the spices of kaloa mixed with Javanese acid and brown sugar.
Recipes used are hereditary inherited from grandfather hence will not be the same as elsewhere. Moreover, fish that are used are really selected and not origin like grouper, lamuru, katamba, kaneke, and tuna that only used his head. Meanwhile, who want to taste the meat, selected tuna and lamuru fish. As for the kuahnya using spices consisting of galangal, lemongrass, garlic, onion, cinnamon, nutmeg, coriander, pepper, and kaloa.6. KAPURUNG
Kapurung is one of traditional food in South Sulawesi, especially Luwu local people (Palopo City, Luwu Regency, North Luwu, East Luwu) This food is made from sago or sago flour. In the Maluku region known as Papeda. Kapurung is cooked with a mixture of fish or chicken and various vegetables. Although traditional food, Kapurung became popular. In addition to being found in special stalls in Makassar has also been entered into several restaurants, coupled with modern food.Di Luwu own name Kapurung 'is often also called Pugalu or Bugalu.7. SONGKOLO
Songkolo (in Makassar) or Sokko '(Bugis language) is a food made from white sticky rice steamed until cooked, sometimes also using black sticky rice. Songkolo bagadang served on a plate and given a sprinkling of grated coconut that has been fried. Side dish typical of Songkolo food is dried salted fish and salted duck eggs. When the customer intends to consume songkolo bagadang at home, then usually every portion of songkolo bagadang wrapped by using banana leaf tied with rubber.
9. BURONCONG
Buroncong is one of the traditional Bugis Makassar cakes that are still in demand. One of the famous Buroncong sellers is located in Tamalanrea, precisely on Jalan Perintis Kemerdekaan Km.12, in front of Nusa Tamalanrea Indah (NTI) housing. Mr Buroncong's sellers only sell from 5 pm to 10 pm only. Ordinary Buroncong cake also called beroncong, garoncong, geroncong, or ganco cake if in other areas like cakes pancong or pie. This snack is made from a mixture of wheat flour, coconut milk and grated young coconut, sugar, salt and the addition of baking soda. The shape is like a bow like a pie but with a larger size, its length is about seven centimeters with thickness of two centimeters. And burned with a special mold on a wood stove.This snack has a sweet taste with a crispy sensation, which comes from a grated coconut.
How to make Buroncong Cake, All ingredients put together in one dough stir until blended with water. The dough is usually a bit watered. After the dough is ready, put it in a burnt-out Buroncong mold, do not forget to basten the mold with coconut oil using a brush or banana leaf to keep the dough from sticking. Buroncong is also subjected to a touch of innovation. The sword offers a variety of alternative flavors, by adding milk or cheese instead of sugar. Buroncong cake has been around since tens or even hundreds of years ago already known by the people of South Sulawesi. If one day you visit to Makassar, there is no harm in trying this delicious savory snack Makassar as a breakfast to add energy to explore the city of Makassar or a relaxed friends snack in the afternoon.10. CUCURU BAYAO
"CUCURU BAYAO" If people who understand the language of Makassar heard the name of this one cake must have known the basic ingredients of this cake that is from bayao = egg. Cucuru bayao is a typical Pangkep cake that tastes very sweet and can easily be obtained at certain events such as weddings that take place in Pangkep district. In every wedding the cake is never absent to be present in the menu that served in the bossara especially when the eyes (night berpacing) at the wedding. Cucuru bayao is made from eggs, sugar, and walnuts.
This cucuru bayao cake uses a lot of eggs, causing the cake to be golden (golden) that symbolizes the glory, splendor and meaningful goodness so that in the event that aims for a good life, this cake will surely be present in the event.
Now cucuru bayao is very easy to find especially in the area of pangkep to makasssar, karna this cake is only served at a wedding or a particular event so if you want to taste cucuru bayao come in Pangkajene and Pulau pulau islands.Bentuk cucuru bayao shape, rounded slightly flat, and dark yellow. cucuru bayao is so sweet so, for people with diabetes should be careful eating this cucuru bayao. If you want to make cucuru bayao, the maker must comply with certain rules, among others; makers should be clean, wear good clothes, and also should not be angry (making cucuru bayao requires high patience).
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