Yummi, coto makassar or coto mangkasara....deeply recommended

Coto Makassar or coto mangkasara....heem, it's my fav ones. Coto Makassar is the typical food of Indonesia, from Makassar, the capital of South Sulawesi province. I known, because I ever stay in there. It is a type of soup, made from meat and offal (entrails) beef that simmered in a long time. Mixed offal stew beef is then sliced and seasoned with specially blended spices. It served in a bowl and eaten with "ketupat" and "burasa". In addition, can be sprinkled with fried onions and a little beat lime juice. Con­sum­ing sam­bal tauco as com­ple­ment in serv­ing Coto Makasar is a proof.

For the native people of Makassar, "burasa" and "ketupat" is like a staple food that can not be separated while eating a meal. Burasa or buras is made of rice like "lontong" or rice cake, but just a different shape because it is wrapped in banana leaves shaped flat like a banana cake. Not only are mixed into coto, domestic poultry can also be enjoyed with peanut sauce. In other side, Ketupat is made of rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves.

Observed from the his­tory, Coto Makasar has a back­ground of advance culi­nary sci­ence because it is usu­ally served at for­mal events in palace. For­tu­nately, nowa­days the enjoy­ment of this food is not only tasted by upper cir­cle in palace, but also by com­mon peo­ple. Coto Mangkasara already spread to various regions in Indonesia, starting at street stalls to restaurants. Chi­nese tra­di­tion influ­enced the process when Chi­nese mer­chants livened up Ban­dar Makasar in 1538–1556.

If you come to Makassar and stopped at the Losari beach, then do not forget to taste this delicious coto Makassar. By the way, please feel free to share in this blog, the location of best taste Coto Makassar that you know, by giving a comment.

The recipe is a bit complex, but that is commensurate with that generated a tasty coto Makassar. Although the complex recipe, but how to cook it is not too difficult. Coto Makassar suitable eaten during lunch or dinner. Here is the recipe and how to cook it.

Ingredients:

• 1 kg beef
• 1/2 kg offal(lung and friends), fried, separate, get in the jar
• 2 liters of rice water
• 5 lemongrass, crushed
• 5 bay leaves
• 250 grams of peanuts, fried, mashed
• 3 tablespoons cooking oil, for sauteing
• 5 cm ginger, crushed
• 1 cm galangal, smashed

Seasoning mashed:

• 10 cloves garlic
• 8 cloves roasted hazelnut
• 1 tablespoon roasted coriander
• 1 teaspoon roasted cumin
• 1 tablespoon salt
• 1 teaspoon pepper

Supplementary ingredients:

• Fried onions
• Scallions
• Chopped celery

Sauce ingredients:

• Puree the 10 pieces of red onion, 5 cloves garlic, chili 10 pieces of braised short curly.
• 100 grams Tauco (fermented soybeans) are sauteed with 6 tablespoons of cooking oil until cooked, add salt and brown sugar to taste. Mix with ingredients that have been mashed

Method:

1. If using tripe or liver, boiled separately until soft, remove, drain, cut into cubes.
2. Water boiled beef with rice, lemon grass, galangal, ginger and bay leaves. Once cooked lift, drained, diced.
3. Heat oil, saute the spice paste until fragrant, add to the broth, add fried peanuts, bring to a boil.
4. Presentation: Prepare a bowl, fill with meat, liver, tripe and lungs. Sprinkle fried shallots, scallions and celery, served with rice cake and sauce.
5. Serve warm.