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Indonesian cuisine Masakan Indonesia
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Preparation and cooking Main Frying Stir frying Grilling Roasting Dry roasting Sautéing Boiling Steaming Other Pepes Pindang Rendang Semur
Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
Holidays and festivals Kenduri Lebaran (Eid al-Fitr) Naloni Mitoni Natal (Christmas) Serak Gulo Slametan
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See also History Etiquette Cookbook: Cuisine of Indonesia
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Makassarese cuisine is the cuisine ofMakassarese people ofMakassar in theSouth Sulawesi province ofIndonesia.

• Coto makassar, a stew made from the mixture of nuts, spices, and selectedoffal which may include beef brain, tongue and intestine.
• Pallubasa, a similar dish to Coto Makassar, but with the addition of coconut.
• Konro, a rib dish.
• Burasa orKetupat, a glutinous rice cake, usually eaten with Coto Makassar and Konro.
• Ayam goreng sulawesi (Celebes fried chicken); the chicken is marinated with a traditional soy sauce recipe for up to 24 hours before being fried to a golden colour. The dish is usually served with chicken broth, rice and special sambal (chilli sauce).
• Mie kering, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid.
• Ikan bolu bakar, grilledmilkfish.
• Sop saudara, a spicy beef or buffalo soup.
• Kapurung fromPalopo.

• Barongko, a banana mashed with egg, coconut milk, sugar, and salt. It is wrapped in the banana leaf and then steamed.^[1]
• Pisang epe (pressed banana), a banana which is pressed, grilled, and covered with palm sugar sauce and sometimes eaten withDurian. Many street vendors sell Pisang Epe, especially around the area of Losari beach.
• Pisang ijo (green banana). a banana covered with green-colored flours, coconut milk, and syrup. Pisang Ijo is sometimes served iced, and often consumed asiftar to break the fast duringRamadhan.

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  Pallubasa
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  Konro
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  Burasa
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  ikan bolu bakar (grilledmilkfish)
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  Sop saudara
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  Kapurung
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  Pisang epe
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  Pisang ijo

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