Syrup DHT

For lovers of beverages in Indonesia, would have felt a peculiar variety of beverages in Indonesia, whether it wedang ginger and the like. But few will ever feel the awesomeness of this unique flavor syrup.

His name is DHT, the syrup is only sold in Makassar is very in love by the people of Makassar especially when Ramadan month because it can be used as an alternative to drink when breaking. Besides called DHT, Makassar residents often call it banana syrup, well even though there is no sense at all because bananas ambonnya made ​​with 65% sugar, water, scent and dye.

This syrup is usually made ​​in a souvenir for international and even domestic tourists, even the author has ever entrusted to the syrup is brought by one of the German professors. The price for the current count adala Rp.18.000 per bottle.

But, a warning to the packaging of this syrup is herbal shaped glass bottle, which at the time of the purchase does not use a cardboard or plastic, so for people who want to buy it have to be careful. The question is, Why Should the glass?. In my experience, manufacturers use glass bottles for a taste of the syrup has not changed, because if it was transferred into bottled mineral, it will change the taste of this syrup, but that does not mean the drink was broken, but it just feels different.

Besides the drinks, this syrup was usually replaced as a substitute for sugar because it tastes sweet, often add green bananas into the ice, or ice pallu butung, even ice can get high in this mix with syrup.

Penghiln as a nutritious addition to your thirst, this syrup is believed to be able to prevent liver disease, whether true or not because there is no in-depth study, but one thing is important, if you are thirsty, drink syrup aja DHT.

If you want to enjoy this drink please hurry to Makassar, because the flavor of the original only in Makassar.




 Pallu Mara

 In the language of Makassar, ulu juku 'means the head of the fish. While pallumara refers to foods. Sauce is watery, yellowish. Pallumara the Makassar cuisine - meaning: not the typical cuisine Bugis, Pangkep, or areas other South Sulawesi. Even if the plural is also served with chunks of fish meat with bones, but the most popular are made ​​from fish heads - especially the head of a large red snapper. Fat and cartilage in the head of the fish resulting in watery gravy becomes a little sticky, sticky.

Hot weather in Makassar makes very precise pallumara eaten at midday. Freshness - as presented by the sour taste of tomato and tamarind - a great relief. Hint pretty thin, delicious flavors from hazelnut. Because it is not cooked with coconut milk, broth was light, fresh, and convenient to cool the body temperature. The use of turmeric, lemon grass and leaves also make this dish fragrant aroma.

 



Compared with a typical savory dishes Makassar and Bugis - like Coto, konro, and pallubasa - pallumara easier preferably all ages. If you want spicy, just add the sauce - especially the mango sauce - which makes it more impressive.

Snapper fish head cooked in broth, too, enriching shades of fresh fish in this sauce. In addition, the level of fatty fish meat tenderness of the bones of the fish's head makes it very fun "stripped down" with your fingers, and then suck suck the marinade that was attached. Mak nyuss!

A plate of snapper head pallumara priced Rp 29 500. In addition to this signature dish, big fish head curry is also available for Rp 31,500. For some reason the restaurant was wearing such a pricing strategy. Rp 2.000 for different bersantan gulainya thicker? This fish curry is also excellent quality.




 Parsnip Soup

  Makassar city is quite famous for its culinary tourism, culinary variety can be encountered, one of which Sweet Sop. Culinary rerved from a mixture of sweet, white noodles, Toge, Meat and Eggs, became one of excellent culinary in Makassar.

Sweet Potato soup is one of the typical culinary favorite in the city of Makassar It was a typical Sweet Sop made ​​one of the best cuisine in the rush of fans.

Culinary-based sweet, white noodles, bean sprouts, sliced ​​meats, eggs, who served simultaneously, then flush with the sauce and spices. Besides Coto Makassar, pallu basa, Sweet Sop also one of the excellent cuisine in Makassar.

There are many places that provide this cuisine, one of which lies in the way of Datu museng Makassar. Sweet Sop stalls in this hall belongs Habibah, became one of the favorite to enjoy the Sweet Sop.

Although the location was not very strategic, because it was in the hallway, but the sweet soup stall in the hall was always crowded at the buyer visit. In fact, some buyers were forced to queue to get one serving one serving Sop Sop Ubi.harga Ubi is also relatively cheap, only to spend 15 thousand dollars, you can enjoy a serving of Sweet Sop.

According to some accounts of pengunjng, Sweet Sop in the hallway Greenworld unique flavor, especially the sauce, blend of sweet spices and a special election to be the reason for return visitors taste the Sweet Sop.

If you are taking the time to the city of Makassar, no one took time to try this culinary taste, the guarantee you'll be hooked. As the narrative of the audience



Pallu Kaloa

 



 South Sulawesi - According to the recipe books on the cuisine of South Sulawesi, pallu kaloa mostly made of chicken. There also are made from beef, making it resemble a typical rawon East Java. However, in Makassar also have a restaurant that serves pallu kaloa of mutton. However, in Makassar now, most pallu kaloa offered at the restaurant even made from the head snapper. There is also a special present kaloa pallu fish cakes (milk fish). Popularity pallu kaloa snapper heads make pallu kaloa chicken out and increasingly rare.Migration from chicken to fish protein probably due to the Makassar in general are very fond of fish. In addition to burning, the mort popular food fish in South Sulawesi is the mara pallu fresh yellow soup.As I've said earlier, pallu mean cuisine, while kaloa is kluwek or keluwak. Therefore, a dish that called pallu kaloa rawon is very similar to Java. However, when the popularity of the more popular fish kaloa pallu, the cuisine is becoming more like a typical cork Pucung Betawi. The difference lies in the type of fish used. But, in fact, the most fundamental difference is the character of the sauce.Kaloa pallu Makassar sauce is thicker because gongseng spiked coconut, grated coconut which is roasted, then pounded out the oil. While the sauce is more watery Pucung cork and fresh like most rawon. The addition of coconut gongseng Makassar also found in other cuisines, the pallu bases that make cooking even more tasty with texture-krenyes krenyes impressive.Kaloa pallu has a complex flavor. Aroma and flavor that stands out is kluwek, so it feels like rawon glance. But, on second and subsequent bribes, we increasingly feel the texture of the fine points of the coconut savory gravy gongseng are also thicker and thicker. Lemongrass and bay leaf flavors also confirmed the resemblance to rawon. But, on the pallu kaloa cuisine there is also like to add lime leaves in this dish, so as to create the fragrance and the "kick" characteristic flavor that makes it different from rawon well.Kaloa pallu flavor enrichment was also created by the cumin, coriander, and cinnamon which makes this dish even more memorable and more full spectrum than rawon more simple and "straightforward".As pallu mara, pallu kaloa also presented with the most suited ratca mango sauce is fine shavings frustration with young mango. This young mango sauce sticky eliminate the impression of fat and gristle contained snapper head.

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