Barongko Bugis 

Barongko cake (Kue Barongko) is made from finely ground bananas (Pisang Kepok) and then mixed with coconut milk, condensed milk, sugar and vanilla extract, egg-yoke then packed in softened banana leaves. This cake is often served on certain occasions such as weddings, circumcision and religious gatherings. This cake is a must-have dessert for every Bugis family as a reminder of our rich cultural heritage with sweetness to last a lifetime.

Kueh Barongko is a traditional Bugis Makassar dessert. 

Banana leaves were heated on a stove to get a soft foldable texture and aroma.

Leaves in preparation to pack the liquified barongko mix

Ingredients were blended.

Mix poured into banana leaf.

Packing suggestion. 

Cooking (steam) time of approximately 20 minutes.

Barongko is best served chilled.

Bugis Temasek gets a new logo after 10 years of connecting Bugis around Asia and the World.

The Bugis Temasek logo emphasis the famous Bugis sailing ship called the Phinisi as the focal point because these ships were the enablers of maritime trade, migration, maritime defence and display of power since the 18th century. The seven sails on the ship represents the seven seas the Bugis have travelled, either by their own craft or as a community. The 2018 logo is set with the hull pointing almost forward and seen with the seven sails fully blown, denoting our prosperity and progress, and continuously moving forward towards nation building.

This is a Bugis cusine called Coto Makassar. The taste is rather quite similar to that of Soto Javanese &  Soto Minang. However, there is some difference in the ingredients which makes this cuisine unique. Here are some photos that will give us an idea of some of the ingredients that made this food uniquely Bugis. Many thanks to Norzihan Zainudin for the cooking and preparation Coto Makassar, a hallmark dish that is still preserved by migrants of the Bugis community. 

Coto Makassar goes well with white rice or Burasak. Burasak is compacted rice cooked in coconut milk and wrapped twice in banana leave and cooked for a minimum of 6hrs.

Gound peanut is one of the ingredients to produce a viscous gravy.

Tao Cho, chilli padi and garlic for the sambal

Basic ingredients for Coto Makassar. The water that has been used to wash the rice is reused to boil the meat. This process is to remove the meaty smell of the beef/mutton during serving or when cold.

All ingredients are blended to produce a thick and delicious gravy

Coto Makassar, my style....
Coto Makassar is one of our delicious traditional foods that you can find in Makassar, South Sulawesi. I tasted the original Coto Makassar and decided to replicate that taste similar to the 'warong' that Tauhid Muhd and me ate just along Universitas Hassanudin. Armed with recipe from my 'twin' in Pontian and reminiscing the taste from Makassar through taste buds enabled me to worked my way through to achieve the exact scent (puasa). The X-tra ingredients that has differed from the regular Javanese Soto were rice-water, ground peanuts and tau-choh. Watch the video and you will see how these ingredients were fused to produce this refreshing dish. Try it and let me know.

Ian can cook, so can you!!

#bugistemasek #gastroBugis #SGbugis #bugisheritage

S'pore diary: Shedding light on the Bugis

S'pore diary: Shedding light on the Bugis