Coto Makassar
Coto Makassar is a traditional dish originating from South Sulawesi, especially from the Makassar tribe. This food is made from beef and beef offal which are boiled with a mixture of various spices, producing a rich and distinctive taste.
Uniqueness and Taste
Coto Makassar is known for its thick sauce and strong aroma, thanks to the abundant use of spices. This dish offers a savory, slightly spicy taste, making it very appetizing. Coto is often served with accompaniments such as fried onions, spring onions and chili sauce to add deliciousness.
Konro Soup
Konro Sop is a dish originating from the culinary traditions of the Makassar and Bugis people. Initially, this dish used buffalo meat, but over time, beef ribs became the main ingredient. Konro Sop has become an important part of culinary culture in South Sulawesi.
Taste and Presentation
Konro Soup has a savory and slightly spicy taste, with an appetizing aroma of spices. This dish is usually served hot, accompanied by chili sauce and lime juice to add freshness. Konro soup is often enjoyed with white rice or ketupat, making it a filling dish.
Pallu Basa
Pallu Basa has a rich history, known since the Dutch colonial era. Initially, this dish used buffalo meat and was known as Tedong Pallu Basa. Over time, Pallu Basa has become an integral part of the culinary culture of the Makassar people.
Taste and Presentation
Pallu Basa offers a rich taste, with a combination of savory, sticky and slightly spicy flavors. This dish is usually served hot, accompanied by chili sauce and lime juice to add freshness. Pallu Basa is often enjoyed with white rice, making it a satisfying and filling dish.
Materials and Manufacturing Process
The main ingredient in Pallu Basa is beef, including offal, which is cooked in a sauce rich in spices. The sauce is made from a mixture of spices such as shallots, garlic, ginger and other spices, giving it a savory, slightly spicy taste. Toasted grated coconut is also added to give a unique texture and taste to the dish.
Juku Pallu Ce’la
Juku Pallu Ce’la is a typical Makassar dish made from fish cooked by boiling in salty sauce. In Makassar language, “pallu” means cook, and “ce’la” means salt, so literally, Juku Pallu Ce’la means salt dishes.
Taste and Presentation
Juku Pallu Ce’la has a savory and salty taste, with a soft fish texture. This dish is usually served with warm rice and is often accompanied by chili sauce or fresh vegetables. Juku Pallu Ce’la is suitable to be enjoyed as a side dish at various meals.
Mie Titi
Mie Titi comes from Chinese cultural influences which have been assimilated with local culinary delights in Makassar. This dish was first introduced by Chinese immigrants who came to Indonesia, and over time, Mie Titi has become an integral part of Makassar culinary delights.
Taste and Presentation
Mie Titi offers a savory, sweet and slightly spicy taste, with a thick and spice-rich sauce. This dish is usually served hot and is very suitable to be enjoyed as a main meal. Mie Titi can be enjoyed in various restaurants, food stalls, or as a special dish at family events.