The first thing you have to do is prepare a good rice, old coconut to make coconut milk, salt, yarn
and banana leaves are wide-sized. Once everything is prepared, start by washing
the rice with clam water three times. After that, steam the rice until half
cooked then remove and chill. So also with coconut, grated first and then
squeezed to produce coconut milk. After that, the coconut milk boiled until
boiling and added enough salt then lift and pour into the rice that has been half-baked
earlier. Stir until everything is well blended. Next step, clean the banana
leaves that have been prepared before use. Cut the banana leaf in two sizes.
For the first form the width is about 30x30 cm which
is used as the outermost layer in the buras. The second form, smaller size
about 20x20 cm which
is used as an inner layer.
The next
process is wrapping. Take 1 larger banana leaf as the outer layer of the
wrapper and 1 piece smaller as the inner layer. Put half cooked rice as much as
1 tablespoon of rice just above the small leaves. Fold both banana leaves
simultaneously each 2x folds. After everything has been wrapped, take yarn to
tie the buras. In 1 strap the rope is used for 2 packs of the buras by putting
the two of the buras are back to back or folds of the both wrapper of the
buras is in the middle. It aims that when the buras is cooked, the rice in the
wrapper was not out. The binding process is done by wrapping the rope up a few
times and then pulling the ends of the string to form a knot.
The last
step is to cook the buras that have been in the bunch. The process of cooking
is done by first put the buras into a large pan and give water
until everything is inundated. Cook with a large enough fire for approximately
2 hours. After the color of the banana leaf or wrapping change the color to brown it indicates that the buras have been cooked and ready for
profit lifted then presented.
Arranged by:ELASARI
How to make SOTO AYAM
Before making chicken soup, we must first prepare the
ingredients. To produce a delicious chicken soup, we use chicken meat and fresh
spices. After everything is ready, we start by smoothing the marinade using blender.
Next, heat the cooking oil using a pan and then add the spice that has been
smoothed. After the seasoning changes color, put also
galangale, bay leaf
and lemongrass until fragrant. After that, boiled chicken that has been cleaned
or washed in a pan together with seasoning that has been stirred and add salt
and pepper powder to taste. Stir and cook about 30 minutes until the chicken
becomes tender.
After
chicken meat is soft, lift and drain then fry until the color turns brown. Next
separate the fried chicken from the bone to be ripped. While scattering the
chicken meat, cook the chicken gravy again until boiling and then put thick
coconut milk with onions. To get the chicken soup more delicious, add also
cabbage, soun, bean sprouts, potato slices, egg slices, tomatoes along with
chicken meat that has been in ripped into the serving bowl. Finally, flush the
ingredients in a bowl with cooked soup sauce. To decorate chicken soup to look
seductive and beautiful, can be sprinkled with fried onions and lime slices on
it according to taste.
Arranged by : ELASARI
How to make TENTENG
Tenteng is a traditional cake of south sulawesi that uses raw materials of peanuts and brown sugar.
To make a good tenteng, we should use peanuts that have not been long after
harvesting or at least using peanuts that are still white to pink calm. While
the good sugar used is genuine palm sugar whose color is not too dark. How to
make that is, roast bean roasted first until cooked. Lift and chill for a
moment then peel the peanut shell using the palm of the hand, that is by swiped
and separated until the bean clean. Next cook the brown sugar using a frying
pan with a little water over a low heat until the sugar melts. After the
red-haired sugar, put the peanuts that have been cleansed and stir until
everything is well blended. Next, mold the dough
onto plastic or banana leaves that have been smeared with oil. Gently press the
dough using a spoon to make the thickness evenly and round. Finally, drying the
dough under the sun to dry then lift and ready to be served.
Arranged by : ELASARI
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