Smartcitymakassar.com. --Makassar- Indeed, Makassar deserves for the identity of 'millions of culinary' city. It is the 'heaven' for culinary lovers. The 'magnet' of Makassar culinary with many varieties that tempts culinary lovers, not only in Indonesia but also worldwide, is no doubt. Apart from the unique local ones such as konro, coto Makassar, Sup Saudara, and pallubasa, the special culinary comes from India also attracts greatly the locals.
One of the well-known place in Makassar to find this Indian culinary is Malabar Restaurant. The restaurant situated at the Makassar China Town, at Sulawesi street no. 264, is first reference for locals and the visitors who wish to enjoy the sensation of Indian nuance culinary. Their top menu is the unique Indian one which is Roti Canai, a special bread, with thick sauce Karee.
Canai bread is made from dough. The dough is a mixed water that is added to the flour and mixed them to be a manageable dough. The dough making process is similar to local martabak process. By using hand, dough is kneaded on a greased counter for several minutes to form a paper-thin flatbread. The ghee or margarine is heated to grease the flatbread in a frying pan or griddle then frying the roti until puffed or cooked.
The crispy aroma will full the room as the Canai bread ready to serve. Its thick texture and its plate-size width seems tasteless without chicken or lamb karee. This canai bread and chicken or lamb karee are in one serving. The strong spice-aroma of the thick gravy or sauce is the most arousing appetite. According to Zubair Achmad Musa, the owner of this restaurant, this karee is one of their variations for supplementary menu.
Canai bread is usually served with Daca' which is cooked with mung bean, or served with curry and soy sauce, red pepper and lime. Beside these menus, this restaurant also has some special menus including mutton or chicken satay or sate and different type of soups and karee.
Rich with family nuance, Malabar Restaurant has been well serving their loyal and regular customers since 1944. They are now entering the third generation from the founder of C. Musa Malabar. The name of this restaurant is taken from its pioneer's name who came from southern of India. Their loyal as well as regular customers and visitors not only do come from India, but also do come from locals. Keeping always their taste or quality of menu since their establishment is the key to their long existence. They have been managing this culinary business for 69 years.* (Nila Munzir)
Smartcity Magazine, 4th Edition, July 2015 (Page 48-49)
