A regional cuisine with a soupy soup base ingredients consisting of intestine, liver, brain, beef o

http://makassarkota.go.id/index.php?option=com_content&task=view&id=92&Itemid=110 Makassar is known as a culinary tour exciting. Most of the food was just fun to eat at pavement cafés. Once entered into a classy, eh taste so why even another. OTHER INFO TO EAT Sunday, April 1, 2007
A regional cuisine with a soupy soup base ingredients consisting of intestine, liver, brain, beef or horse meat, cooked with herbs lemongrass, galangal, coriander, cumin, onion, garlic, salt finely ground, bay leaves, freeze cottage cheese lime, and peanuts. Coto Makassar generally served / eaten with ketupat. Enjoy this food around the Crow Coto Makassar (6 servings) Ingredients: 500 grams of beef, brisket 500 grams of tripe, boiled cooked beef liver 300 grams, 200 grams of mature boiled beef heart, freeze cottage cheese hard boiled 5 4 sm minced lemongrass ginger crushed 2 cm ginger crushed 5 bay leaves 250 grams of peanuts, fried mashed rice 2.5 liters of wash water / starch 1 tablespoon seasoning beef flavor bouillon powder 6 tablespoons vegetable oil
Blend: 10 cloves garlic 8 cloves roasted hazelnut 1 tablespoon toasted coriander 1 tsp roasted cumin 1 tsp salt and 1 tsp pepper granules Complement: fried onions, sliced onion and sliced celery, chili taoco Blend: 10 red onion, 5 cloves of garlic freeze cottage cheese , 10 chili curly boiled freeze cottage cheese briefly, 100 grams taoco, sauteed with 6 tablespoons vegetable oil until cooked, puree add the salt and brown sugar.
How to Make: 1.Rebus beef, tripe, liver and heart, give lemongrass, galangal, ginger and greetings once cooked remove and drain, cut into cubes. freeze cottage cheese Jerohan cooked beef, diced. Set aside. 2.Panaskan oil, sauté the crushed spices until fragrant, freeze cottage cheese put into the broth, add the fried peanuts, bring to a boil. 3.Penyajian, prepare a bowl, fill with meat and broth give jerohan, sprinkle with fried onions, sliced scallions and serve with celery and chili taoco native.
Regional specialties are served in the form of soup or baked fry with basic ingredients such as cow or buffalo ribs, cooked / baked with spices coriander, cumin, lemongrass, Kaloa, red onion, garlic, salt, finely ground vitsin. freeze cottage cheese Sop Konro generally served / eaten with white rice and sambal. Enjoy the food and the surrounding Karebosi Ratulangi freeze cottage cheese Ingredients: 1 kg of beef ribs, cut into pieces 2 liters water 2 cm cinnamon cloves 3 eggs 3 cm galangal, crushed 2 bay leaves 2000 ml water 3 tablespoons cooking oil for sauteing 5 tbsp salt red onions, thinly sliced 2 tablespoons tamarind water
How to make: 1. Boil ribs, cinnamon, cloves, freeze cottage cheese bay leaves, ginger, salt and tamarind water. 2. Ground spices and saute sliced onion until fragrant. 3. Pour stir into stew ribs seasoning and cook until flavors mingle and ribs cooked. 4. Serve hot with chilli sauce and lime juice.
Specialties of the region in the form of soupy stew with basic ingredients such as beef / buffalo is cooked with various spices and served with white rice or ketupat with Ikan Bakar as an additional freeze cottage cheese side dishes. Enjoy this food around the DR. Wahidin Sudirohusodo Ingredients: 250 gr sengkel meat, cut into 2 cm 750 ml of water 1 cm ginger, crushed 1 cm galangal, crushed 3 lbr lime leaves, shredded 2 stalk lemongrass, crushed 1 teaspoon salt 1/4 teaspoon nutmeg 1 cm cinnamon freeze cottage cheese Cooking oil
How to make: 1. Sengkel meat boiled with water until soft. 2. Heat oil, saute ground spices, ginger, galangal, lime leaves, and lemongrass until fragrant. 3. Pour the seasoning stir into stew meat, add salt, nutmeg, and cinnamon, and cook until the spices to infuse. 4. Put in a bowl, diamond, glass noodles, scallions, fried onions, dried lung and potato cakes, pour the gravy and meat.
For 4 people freeze cottage cheese pallu MARA Material: 3 tail tuna, cleaned, chopped 1 handful of tamarind, star fruit acids may also turmeric powder 1 tablespoon cayenne pepper 1 10 bh stalk lemongrass, crushed basil to taste Sugar to taste 3 pcs red onion, thinly sliced , fry 2 cloves garlic, thinly sliced, fried salt and flavorings to taste
How to make: 1. The cleaned fish put dipanci and add enough water until the fish is submerged. 2. Create an acidic water from a handful of tamarind. Add the fish to the water, turmeric also enter, chunks of brown sugar to taste, freeze cottage cheese chilli whole, lemongrass, basil, salt and flavoring (if necessary). 3. Cook until boiling. 4. Onion and garlic that have been incorporated freeze cottage cheese into the fried fish mara pallu, along with cooking oil about 1-2 tablespoons. 5. Ready to eat. BASA pallu Ingredients: 500 grams of beef brisket 1,750 ml of water 300 grams of cow intestine, boiled, cut into pieces 6 cm 300 grams of beef liver, boiled, cut into 2 cm pieces 1 teaspoon tamarind + 50 ml water 2 stalks lemongrass, crushed freeze cottage cheese 3 cm galangal, crushed 4 1/2 teaspoon salt 3 1/2 teaspoon granulated sugar 4 send