BURASA'

Burasa is one of the typical food of Bugis and Makassar people in South Sulawesi. This food is also known as lontong or buras. The shape is almost similar to lontong but the buras is slightly flattened and cooked in a way its own. Buras or burasa 'is a mandatory meal for the people of South Sulawesi on the day of Eid that usually presented with coto makassar or ‘opor ayam’

In addition to the dish on the day of Idul Fitri, burasa also many selected as food for lunch on the way because it can last up to 2 x 24 hours. Burasa can be consumed with peanut sauce, boiled eggs or haban sauce but for Bugis or makassar people more often combine them to eat coto makassar, Konro Sop, pallubasa, or other sauce foods.

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

The way to make it is. 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. The next step is as a complement so that the taste of this' fragrant fragrant coconut sauce then add salt and enter bay leaves, stirring until evenly with rice that has been half cooked until the coconut milk absorbed, then steamed back rice that has been stirred with coconut milk until cooked and tender - think for 15-20 minutes, then lifted.

As we know burasa 'is made from rice cooked first with a lot of coconut milk into a soft rice and then wrapped with banana leaves. So, the next step is, take cooked rice that has been steamed to taste then wrap with banana leaf and tied with rope 3-4 ties (do this process to completion). 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.