Okay, let’s go for the first Sulawesi culinary entry, Paria Kambu. It is a beloved traditional familiar dish of the people in South Sulawesi, particularly Makassar (the capital of South Sulawesi). Paria kambu is made from Paria/Pare (bittern melon/bitter gourd) stuffed with fish paste. The stuff’s main ingredient is from pan-toasted grated coconut flesh mixed with fish paste (usually made from fresh anchovy, but, shrimp is another best choice :D). The stuffed bitter gourd then is cooked in yummy-seasoned coconut milk base soup. The great stuff combination helps reducing the bitterness of the Paria. Paria Kambu goes really well even only with a plate of warm rice.
Acehnese food has more influenced from Southern Indian food compare to other regions in Indonesia. There is one ingredient here that is speciality to Aceh dishes, asam sunti. By giving the name asam, it means sour and made from dried bilimbi. If you don’t have any asam sunti, just add more bilimbi (Averrhoa bilimbi or kamias in Tagalog).
NOTE: Jadwal tayang IFP diperpanjang booooooo’.... Mulai dari bulan kemaren jadwal posting diperpanjang satu bulan penuh! Nyante ah heheheeh, jadi gak perlu keburu-buru 2 minggu pertama. Ayo yang mau ikutan IFP bulan February waktunya masih sampai akhir bulan February loooo ^^