Burasa
Burasa or Buras is a variant of the rice cake ketupat that is common in the Indonesian province of Sulawesi Selatan (South Sulawesi ) and is widely used under various names throughout Southeast Asia . In both cases it is rice cooked in plant leaves and pressed into blocks, which is served as an accompaniment to various meat and fish dishes. While ketupat consists of unseasoned rice wrapped in a package of palm leaves, the rice for burasa is seasoned, cooked in coconut milk and wrapped in banana leaves. Burasa is mainly associated with the Muslim, South Sulawesian ethnic groups of the Bugis and Macassars associated.
Buras is made by seasoning the rice with Daun Salam (Indonesian bay leaf) and salt and cooking it in coconut milk for about half the cooking time, until all of the coconut milk is absorbed by the rice. Then the rice is wrapped in banana leaves in cylinder or pillow shapes and secured with threads made of banana leaf fibers (or some other type of thread). The rice packets are then further steamed until they are completely cooked through. The production is cumbersome because the cooking and cooking process takes several hours.
Burasa is a classic side dish to Coto Makassar , a beef soup made from Makassar . It is also consumed as a snack with serundeng (spiced and grated coconut granules), hard-boiled egg, sambal kacang (spicy peanut sauce ), konro, pallubasa or nasu lekku (chicken in galangal spice). The Bugis and Macassars often used burasa as a food supply while sailing or traveling.
Individual evidence
- ↑ Sri Owen: Indonesian Food . Pavilion, London 2015, ISBN 978-1-910496-71-8 , pp. 132 .
- ↑ Indohoy.com: Buras: Food, Tradition, and Love. Accessed May 31, 2019 .
- ↑ TheJakartaPost.com: 'Burasa' to Idul Fitri treat for Bugis community in Makassar. Accessed May 31, 2019 .
- ↑ Trip101.com: Try These 10 Best Makassar Foods While Discovering South Sulawesi. Accessed May 31, 2019 .