There are many kind of typical foods from South
Sulawesi, especially Pangkep regency. The typical foods from Pangkep are: Sop
Saudara, Sop Konro, Sop Kikil, Konro Bakar, Range ( Dange), Cucuru Bayao,
Gogoso Letta, Kaddo Massingkulu, Onde-Onde Kaluku, Suraben, Tabba-Tabba, Sambal
Muttiara, Lawara Tala, Ronto Na Bilokka, Cao, Raca Unti, Langga Peo, Cobe-Cobe
Cela Bambang, Gammi-Gammi, Lawi-Lawi Pallu Kacci, Lalapan Daun Jambu Mete and
many others.
The typical food from Pangkep that we will discuss
in this assignment is CAO.
CAO is one typical food or traditional food, it’s
very unique and made from Salemo island (one of many island in Pangkajene
regency) and developed by Segeri’s citizen. The unique from this
food there in the material and procces to make it.
The basic material from cao is sea worm fish (one of many spesies from anchovy fish) and shrimp,in buginese called “bale mairo and doang” and the colour is
pink. Why
the colour is pink? This
is due to
cover the faded red color of the fish and will also add to the excitement of people who will take the
CAO. CAO have many nutrition, antibiotic protein, and
vitamins who are high.
“Bale mairo
and doang” fermented with Shaccaromicces sp. and stored in a
bottle until 3 days
old. After the fermentation
process is complete, usually the
food is changed to pink colour.
In ancient times, a person must meet the needs by
exchanging food. people who live in the mountains have to exchange the results
of nature by the people on the mainland and the people on the island must be
transmitted seafood that is in the mainland so that they get food are
nutritious. But, they must pass through a distance of miles and kilometers
remedy meet each other to conduct the transaction. Thus the island people think
and have to find a way out of this problem. A few years later someone from the
salemo island got way out is to find food fermentation that can last for years
and still fit in consumption. It is CAO. A kind of fish in the fermentation in
a closed container.
MATERIALS
1.
1 ounce of bale mairo and doang
2.
1 plate of rice
3. Yeast
4. Salt
5. Food coloring (pink)
TOOLS
1. Knife
2. Plate
3. Bowl
4. Bottle
5.
Spoon
HOW TO MAKE
MATERIALS 1
1.
Clean the bale
mairo and doang.
2.
Then sprinkle
with salt to make it more durable.
3.
Enter the bale mairo and doang into a bowl and cover it.
After that, put in the refrigerator, let stand for 2 days.
MATERIALS 2
1.
1 plate of rice is sprinkled with yeast.
2.
Then save the rice in
airtight place. Save for 3 days until the
rice is soft.
MIXING
PROCESS
1. Mix the material I and material
II. Don’t forget the give food coloring. Stir well.
2.
Then put into
a bottle for 1 week.
3.
Then "cao" ready to cook.
SUPPLEMENTARY MATERIALS WHEN COOKED
1.
Onion
2.
MSG
3.
Sugar
4.
Grated coconut
HOW
TO MAKE
1.
Heat the oil.
2.
Slice the onion. Then enter into
the oil. Fry until fragrant.
3.
Pour enough
water into the "cao" and add grated coconut or
egg
4.
Add MSG
and sugar.
5.
Then enter "cao" into the pan. Boil until boiling.
6.
Cao ready to serve. More delicious when eaten with cucumber.
CONCLUSION
CAO
is a one of many typical food from Pangkep regency. The basic material from cao is sea worm fish (one of many spesies from anchovy fish) and shrimp,in
buginese called “bale mairo and doang” and the colour is pink. Why the colour is pink? This is due to cover the faded
red color of the fish and will also add to the excitement of people who will take
the CAO. CAO have many nutrition, antibiotic protein,
and vitamins who are high.
“Bale mairo and doang” fermented with
Shaccaromicces sp. and stored in a bottle
until 3 days old.
After the fermentation process is complete, usually the food is changed to pink
colour.
CAO is one of the regional assets Pangkep regency
and we should keep sustainability and authenticity, because the CAO was
authentic specialties from Pangkep. We
hope the people of Pangkep can protect CAO and confessed from the other country.
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