Hello blogger friend, let's look at the continuation of yesterday's story where we made Mille crepes with the kimochix group. And because yesterday we already prepared everything so now all we will do is just finish it, guys. as seen in the picture below the process of making additional toping because yesterday the toping wasn't enough.
For topping itself here we use barongko dough, so barongko is a typical food of Bugis - Makassar made from mashed bananas, eggs, coconut milk, sugar, and salt. Then wrapped in a banana leaf and then steamed. When it's done, place it in the refrigerator.
In the past, Barongko was served as a dessert for the Bugis kings. It is also often presented during traditional events such as circumcision, marriage, marriage, thanksgiving and so forth. Even though Barongko is still usually served at traditional parties. In addition, Barongko can still be found during Ramadan as a menu for breaking the fast. To make this Barongko must be done by people who are experienced. With the aim to maintain the quality of taste and delicacy that is typical of Barongko. That's why Barongko is not easy to find in the market.
Crêpe is a thin pancake made from wheat and is a very popular food throughout Europe and elsewhere. The main ingredients are flour, eggs, milk, butter, and salt. There are two types of crêpe, namely sweet crêpe made from wheat flour and salted crêpe made of buckwheat flour.
Crêpe originates in Bretagne, a region in western France, where crêpe is referred to as kramphouezh. However, consumption of crêpe is now widespread throughout France. Buckwheat comes from China. and after spreading to Eastern Europe developed into a type of food called Blinzt.
Crepe can be rolled or folded, and can also be filled with a variety of contents. Crêpes can be eaten with any food if it is marinated, and filled with cheese, asparagus, ham, eggs, ratatouille, mushrooms, or other meat products.
Sweet Crêpe can be used as a dessert. Crêpe can be filled with various types of sweet foods: jam, melted chocolate, milk, ice cream, berries, nuts, cinnamon, and so on. As a topping or top it can be used sugar (powder), lemon juice, whipped cream, cut fruit, etc. A typical crêpe from France and Belgium is Crêpe Suzette, a crêpe with a little shredded orange peel and liqueur liquor (usually Grand Marnier) which is then heated.
It is also quite common to roll or fold crêpe, then fry, bake or disaute, unlike blintz, although the preparation is similar. In France, crêpe is usually served traditionally at Candlemas (La Chandeleur), on February 2.
Well after it's time for your friend's evaluation by Pak Ichal as the lecturer who is watching !!!!
After making Mille crepes and judging by pak ical and sharing what we will add or replace if we make it a second time. But Pak Ichal himself said that Mille Crepe from the kimochix group passed and there were no repetitions. After that I continued to make the nation's children according to the roling name agreed upon by all classmates and this time I would make Mie titi buddy. Humm Nyam .. Nyam ..
Mie Titi is a culinary cuisine native to Makassar (Sulawesi). Did you know that Mie Titi is quite famous in Makassar. Mie Titi's popularity is not only in its area, but it has spread to big cities in Indonesia such as in Jakarta.
To make titi noodles, the ingredients needed include eggs, meat, meatballs, cornstarch, beef liver, shrimp, vegetables, and so on. It is said that the origin of Titi noodles was originally made by Ang Kho Tjao who is a citizen of Chinese descent who lives in Makassar. Ang Kho Tjao then passed down these culinary recipes to his three children and made Mie Titi become famous since the 1970s. Ang Kho Tjao provided knowledge about recipes for his three children, namely Hengky, ‘Awa, and Titi.
After Ang Kho Tjao died, the dry noodle business was continued by his children independently. Titi is the most popular in Makassar, hence the name "Mie Titi" has become synonymous with Makassar dry Makassar noodles. There are 4 popular Dried Noodles in Makassar, namely Titi Noodles, Awa Noodles, Hengky Noodles, and Anto Noodles.
By far the most well known to the archipelago is titi noodles ... Until now there have been several branches in Makassar and even as far as Jakarta. It is said that the taste of titi noodles is quite special and will not be found in other noodles. The price is quite competitive, so far this article is made for 1 portion of titi noodles sold for 15 thousand to 20 thousand rupiah. wkwkw and tradaaaa this is the titi noodles that we have made friends.
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