How to Make Speedy COTO MAKASSAR (Makassar Beef Soup)
Hey everyone, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Homemade COTO MAKASSAR (Makassar Beef Soup). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from COTO MAKASSAR (Makassar Beef Soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare COTO MAKASSAR (Makassar Beef Soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few ingredients. You can cook COTO MAKASSAR (Makassar Beef Soup) using 40 ingredients and 3 steps. Here is how you cook it.
Coto Makasar serve with Buras/Burasa or rice cake . And sambal goreng ( potato with chilli paste ), cracker and boiled egg.
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Ingredients and spices that need to be Take to make COTO MAKASSAR (Makassar Beef Soup):
- 200 gram beef
- 200 gram tripe, boiled
- 100 gram beef heart, boiled well
- 1 . 4 litters of rice washing water
- 4 lemon grass bruised
- 3 salam leave (bay leaves)
- 150 gram groundnut (fried and mashed)
- 3 tablespoon cooking oil for sauting
- 4 cm ginnger
- 1 tablespoon beef broth powder
- 4 tablespoons vegetables oil
- Ground Spices:
- 7 pieces candlenuts roasted
- 5 cloves garlic
- 3 shallots
- 1 tablespoon coriander roasted
- 1 teaspoon cumin roasted
- 1 teaspoon pepper
- to taste Salt and sugar
- For The Steamed rice with herbal (Buras/ Burasa)
- 500 gram rice washed and drained
- 1 litter coconut milk
- 2 teaspoon salt
- 2 Salam leaves (bay leaves)
- Banana leaves, for wrapping
- String, for tying
- For the Sambal Goreng :
- 500 gram peeled potatoes, peeled, cut into cubes and washed
- Cooking oil, heated
- 250 gram beef liver, washed
- 2 tablespoons ground red chilies
- 3 bay leaves
- 100 gram stink bean (optional)
- 100 ml coconut milk
- Ground Spices:
- 5 of candlenuts
- 3 shallots
- 4 cloves garlic
- 6 red chillies
- 5-7 bird's eye chilli (optional)
Steps to make COTO MAKASSAR (Makassar Beef Soup)
- For the Coto Makasar: Heat the oil in a skillet, saute the spice paste until fragrant, then add to the broth, add the powdered broth, refined beans, bring to a boil.
Then add beef stew, tripe, liver and heart of beef with rice washing water, add lemongrass, galangal, ginger and bay leaves until tender.
- For the Buras/ Burasa (steamed rice with herb) : Boil rice, coconut milk, salt and salam leaves until the rice is half cooked and tender. Fill banana leaf with 2-3 tablespoon rice, roll up and fold both ends. Take 2 buras, arrange them with fold facing each other on the inside and tie with string in 3-4 place. Steam/ boiled for about 1-2 hour until cooked.
- For the Sambal Goreng : Fried potatoes with oil until it changes colour and a lot of tender. Drain.
Boiled beef liver to the outside and it solidifies and not chewy, remove and drain. Sized diced potatoes. Set aside.
Saute the minced chilli spices together until fragrant and not runny, add the bay leaf.
Add salt and sugar, to taste. Put the potatoes, beef liver, and the stink bean. Add the coconut milk and stir well until combine.
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