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First, I want to say “thanks” to all of you who come to our blog. Oh yeah, our name blog is Berdan (BerkahRamadhan). We chose this name, because it was made on Fasting month, and of course we are going to post something useful in this blog. If there is a mistake in writing in this blog, it’s because we are still learning about English, as you know the members of this blog is from Indonesia. If this assignment is written in Indonesian, we can probably write well. So, let’s start seeing my writing about how to make buras/burasa, how to make chicken soup, and how to make DumpiEja (Kuemerah/red cake).

How to Make Buras/Burasa

            Buras/burasa is one of specific foods from Makassar, South Sulawesi, and often consumed as a staple to replace steamed rice or ketupat. It is similar to Lontong, but with richer flavour acquired from coconut milk. Buras was usually made when the people of Makassar is celebrating Eid Mubarak and EidAdha. It was enveloped by banana leaves and its shape is square.

            Oh yeah guys, here I want to tell you about how to make Buras/Burasa. Maybe if you are from Makassar, most of you have known, but if you are not from Makassar, you can see my writing and follow the way to make it. Before we start to make Buras, we have to prepare the tools and the materials. The tools are knife/scissor (to cut the banana leaves and string rapia),a wok, a pan, a frying spatula and stove. And the materials are rice (1 ltr), banana leaves, string rapia, coconut milk (3/4 ltr), and of course water.

            So guys, we continue the ways to make it. Firstly, we have to clean rice then until clean. When rice is really clean, then we drain it. Then, we heat coconut milk by using stove while put down salt and salam leaves (option). After coconut milk to boil, we put the rice down to it. Mix by using frying spatula until coconut milk soak on the rice averagely. After that, put down rice on the tray until rice is not too hot (warm). Furthermore, while waiting for rice is warm, we cut banana leaves as much as we need. Fillrice that has been warm on the banana leaves and then knot by using string rapiah. Do as much as you want and then prepare a pan to be put down buras first and second put down water. Cook until done. Finally, Buras is ready to eat. To better eating, you can eat it with sate, hard-boiled egg, and sambalkacang (spicy peanut sauce).

Writer : Tri Mandala Putra

How to Make Chicken Soup

            Soto ayam is the most common food found in Indonesia. It has gravy that is yellow because using turmeric that is used as flavor. Besides chicken, the materials that we use are hard-boiled egg, potato, carrot, onion, and celery. Chicken soup is usually eaten with burasa, lontong, ketupat, and white rice.

            Here I am to tell you about how to make chicken soup. It is usually heard by all people of Indonesia. Before we start to make it, we have to prepare the tools and the materials to make chicken soup. The tools are a pan, knife, stove, a leak, bowls and spoon, and frying spatula. And the materials are 1 whole chicken (3 to 4 pounds), parsley, 2-1/2 quarts cold water (will vary – you need enough to cover your ingredients), 2 cubes chicken bouillon (optional), 2 teaspoons of salt, 1 small union, 2 stalks celery with leaves, 2 large carrots, 1 bay leaf, and salt and pepper to taste. That’s the tools and the materials to make chicken coup.

            So guys, we continue the ways to make chicken soup. Firstly, cut the chicken to be many small meats. Put it down to a pan, and then add water to cover, salt, and bay leaf.  If your soup is too thick, you can always add more water later, while waiting for a watery soup to reduce is time-consuming. The second is cover the pot and bring to boil. Over medium-high heat, this should take about 8-10 minutes, but may take more or less time depending on how much water you use. The third is uncover and skim off the top froth. When your water start boiling, remove the lid and remove the froth at the top with a wooden spoon. This prevents the water from boiling water. Then allow to simmer about 2 ¼ hours. Your goal is to make the chicken meat so soft that it falls off the bone. As you soup simmers, periodically check on it to ensure that the chicken is cooking nicely and to skim any froth off the top of the pot. After that, add the unions, celery, and carrots and a pinch or two or parsley. After your chicken has cooked for a few hours, you may add your vegetables, which take less time to cook. Next, allow to simmer about 45 minutes. Stir periodically to ensure even mixing and to eliminate top froth. Furthermore, strain soup, saving the froth. Strain your soup into another pot or similar comtainer so that you retain the broth. Remove chicken meat from the bone, discarding any unappetizing pieces. When finished, return broth, chicken, and vegetables to the pot and serve. Optinally, place cooked noodles or rice in bowl and add soup. to recreate a bowl of classic childhood “chicken noodle soup”, simply add cooked noodles (or rice) to your soup. Pasta and rice take less time to cook than your soup takes time to make, so you can prepare them while your soup is simmering with ample time to spare. Finally, chicken soup is ready to eat. You can eat it with burasa, ketupat, lontong, and of course white

rice.

Writer : Tri Mandala Putra

How to Make DumpiEja

            Dumpieja is a cake from Kajang village, Bulukumba, Makassar. But now, this cake have most made in a lot of villages of Bulukumba, especially in  Ara village (my village). The time to make may not be everytime. It’s just in tradition program like celebrating wedding, kalomba, addagang (trade),andnaik di balla’ (enter house). The shape of this cake is circle, coarse and hard, and the flavour is sweet.

            Before we start making DumpiEja, we have to prepare the tools and the materials. The tools are a wok, stove, passanru (sude, in English is a leak), and a clamp. The materials are palm sugar, rice (be rice flour later), oil, water, and wijen.

            So guys, let’s comtinue the ways to make DumpiEja. The first, the rice is soaked about 5-10 hours and then drain it. Next, the rice is milled to be rice flour. Take it 5 liters and mix by using hand. Add palm sugar that has been smoothed until merges. Furthermore, add water little by little until a chewy dough. After the dough unites then let stand in the container. Wait until everything is completely united. Then add one glass wijen then let stand about 12 hours. After that, prepare the skillet and oil. Dough is ready to be fried into a red cake. Finally, DumpiEja is ready to eat.

Writer : Tri Mandala Putra