Coto Makassar And Why Is It Called Coto Makassar

Why is it called Coto Makassar?

But did you know that this food was first discovered, it turns out that at first, coto originated from a Chinese food called caudo. This Chinese food then developed and became Soto, but in Makassar society it is called Coto or Coto Makassar.

What are Coto Makassar Seasonings?

Uniquely, Coto Makassar uses rice and peanuts to wash water which is finely ground so that the texture is thick with a strong savory taste. 500 g beef. 500 g beef lung. 1 liter beef broth. 1 liter of rice washing water. 3 cm galangal, bruised. 2 cm ginger, bruised. 1 lemongrass stalk, bruised. 3 lime leaves. other items•What does coto Makassar taste like? Coto Makassar has a savory taste that comes from stewed meat, offal, and spices.

What part of Coto Makassar uses beef?

Materials. Generally, the meat used in this coto is beef. but there are also those who use various kinds of beef offal such as tongue, brain, spleen, lung, liver, heart, tripe and others.

Makassar Coto Ingredients

500 gr beef (can be mixed with beef offal that has been boiled), sliced
2 liters of rice washing water for the 2-3
100 gr peanuts, roasted and mashed
2 lemongrass stalks, crushed
2 bay leaves
2 lime leaves
2 segments of galangal, geprek
Cinnamon 3 cm
Salt, sugar & pepper powder
Oil for frying

Ground spices

6 cloves of shallot
6 cloves of garlic
6 pieces of roasted hazelnut
1 tbsp coriander
1/2 tsp cumin
1/2 cm nutmeg
1 piece of ginger
3 pieces of curly red chili

Complementary

Ketupat/lontong
Slice of scallions
Fried onions
Sambel tauco (I didn't use it)
Lime
Sweet soy sauce

How to Make Coto Makassar

1. Boil the meat with rice water, add salt, lemon grass, lime leaves, galangal, bay leaf and cinnamon.
2. Saute the ground spices until cooked, then add to the beef stew. Add peanuts, add sugar & pepper powder, stir. Cook until cooked & meat is tender. Serve with accompaniments.