Rabu, 13 Februari 2013
PRIFACE
Thank God we prayed the presence of
Almighty God for the blessings and grace of Allah we can complete our simple
paper that discussed the "Cao". As this paper we made in order to
help smooth the learning process and also to help increase our value disemester
this odd. In addition, we also expect our simple paper can be useful to
increase knowledge about the "Cao" which is part of the Pangkep
culture.
Pangkajene,
18 January 2013
Group 3
INTRODUCTION
Pangkep
District has a lot of culture. Ranging from traditional ceremonies, traditional
language, traditional food, traditional tourist attractions and more.
Culinary from Pangkep districts many
gave the kind of culinary in South Sulawesi
in particular and in general.
Culinary diversity, among others: Sop Saudara, Sop Konro, Sop kikil, Range (Dange),
Cucuru Bayao, Gogoso
Letta, Kaddo Massingkulu,
Onde-onde Kaluku,
Surabe, Tabba-Tabba,
etc.
Culinary that has become a
national culinary: Sop Saudara,
Konro kikil, Raca-raca taipa, Surabe,
Cucuru Bayao, Onde-onde Kaluku, Putu
labbu.
Culinary traditional fixed are: Range
(Dange), Gogoso Letta,
Kaddo Massingkulu, Tabba-Tabba, Ronto
na bilokka, Cao,
Raca unti, etc.
Culinary Pangkep endangered are:
Kaddo massingkulu, Langga peo, and gammi-gammi.
There are still some
that have not been disclosed culinary, while we
need to preserve traditional
foods Pangkep created by their ancestors since the Dutch Pangkep until now we
are still having a party,
especially on indigenous and recreation.
In this Chapter, we will discuss one of the
traditional foods of the Pangkep district. The traditional food that we will
discuss is Cao.
History Of CAO
History of Cao
comes from the Japanese word meaning food in a bottle. Cao was first made when the colony Japan came to the islands Pangkep. Actually Cao comes from the island of
Salemo, Pangkep regency, South Sulawesi. The nutrition in CAO are protein, Omega 3, calcium,
vitamin E and vitamin D.
Initially, people on the island want to exchange fish with people on the ground. However, because of the distance and obstacles at the time, the one who was in the island to make food Salemo minded lasting for months, after it was established cao is so cheap and affordable ingredients. It is not known who the first to make cao, the name alone of a traditional heritage that fell down and passed on, not know who the inventor.
Initially, people on the island want to exchange fish with people on the ground. However, because of the distance and obstacles at the time, the one who was in the island to make food Salemo minded lasting for months, after it was established cao is so cheap and affordable ingredients. It is not known who the first to make cao, the name alone of a traditional heritage that fell down and passed on, not know who the inventor.
Cao? What is that?
Cao is the typical food of the South Sulawesi, especially
from Pangkep. The food is made from smaller
fish pink foods contain many nutrients, such as protein we have antibiotics and
vitamins are high. The food was made first by the
first of Pangkep and later developed by Segeri. You
can find traditional market Cao Pangkep it. Why
Cao pink? Due to
cover the faded red color of the fish and will also add to the excitement of
people who will take the Cao. In
the old days, Cao using natural dyes. But
now most of the dye cake made Cao.
Cao Cao presented in
botol.Penikmat said Cao better if the pan first and meals can also be served
with Utti Stone, Bilokka and Bonte. Food
can also be used as a substitute for eggs because the nutrients contained Cao
similar to an egg.
The ingredients to make Cao:
Ingredients 1
1. Remove shrimp
/ Fish (Fish small)
by pared
or delete bone if
it is small fish.
Then dicucidengan water and drain.
2. When it cleared, sprinkle with salt to make more durable.
3. Enter shrimp / minnow into bowl and tutup.Setelah it, put in fridge, let selama2 day
2. When it cleared, sprinkle with salt to make more durable.
3. Enter shrimp / minnow into bowl and tutup.Setelah it, put in fridge, let selama2 day
Ingredients 2
1. A plate of rice sprinkled with yeast taste.
2. Then save rice is the place airtight. Simpanselama 3 day to rice be tape or soft.
1. A plate of rice sprinkled with yeast taste.
2. Then save rice is the place airtight. Simpanselama 3 day to rice be tape or soft.
Well, I make it?
First, the fish mixed
with salt then silenced
for 3 hours.
Second, given little yeast rice then The
rice squeeze
to rice aqueous and let stand for one hour. After that, mix fish
into rice had
been allowed to stand for an hour earlier. Then give a little more yeast and stir hinggan evenly.
After that, dough placed in
the bottle. After
3 day
of settling, you've can
sample Cao them. Good luck!
CONCLUSSION
Cao is one of typical
food in Pangkep regency. The mean of Cao is “Food In The Bottle”.We can find
Cao in Island, Segeri and in the traditional market. The nutrition in Cao are
protein, kalsium,vitamin D, vitamin E and omega 3. color of Cao is Pink because ri taroi
kasumba. Cao can stay until 1 week. The fermentation of Cao is 1 week.
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