Coto Makassar

Coto Makassar or Coto Mangkasara is a traditional food of Makassar , South Sulawesi . This food is made from innards (entrails) cows that are boiled in a long time. Rice offal mixed with beef is then sliced ​​and then seasoned with specially formulated spices. Coto served in a bowl and eaten with ketupat and "burasa". Currently Coto Mangkasara has spread to various regions in Indonesia, ranging from roadside stalls to restaurants. And planned to start in November 2008 Coto Makassar will be one of the menus on Garuda Indonesia domestic flights to and from Makassar.

Recipes and how to make Coto Makassar  "Coto Mangkasara" - Today we fly to south 

Sulawesi yuk all friends, of course there are unique and different, there is a very famous cuisine all over the archipelago yupp ..

Coto Makassar eaten with mankuk container like we eat soto solo, as a companion is not rice but ketupat and lontong. There is a unique again with this coto Makssar lho sahabat, the water that makes the cook was a former rice laundry, hahh ... !!! surprised yes? reasonable if you are an outsider sualawesi, if in my opinion it is here that make interesting and unique. There is a sense of delicious and tasty from this Makassar coto because the spice consists of spices typical of Indonesia and peanuts in roasted then in soft ulag and incorporated together with other ingredients to create a delicious sauce of coto.

To be more kick it again, it should be mixed with sambal tauco, yahh ... that's Indonesian if there is no spicy spicy yes less complete. Ok friends all we collect ingredients coto makassar and sambal tauconya, for those of you who do not like the innards should not much much, banyakin the beef cassava ... 

Recipes And How To Make Coto Makassar 

A) Materials and Spices coto Makassar:

• 500 grams of beef, washed clean
• 500 grams of jerohan and beef heart, wash clean
• 2½ liters of rice washing water, last rinse
• 250 grams roasted peanuts, remove epidermis, puree
• 5 stalks lemongrass, crushed
• 2 galangal segments, crushing
• 2 cm ginger, crushed
• 5 bay leaves
• 8 kaffir lime leaves
• 2 cinnamon sticks cut 2 cm

B) Ingredients For The Puree:

• 10 grains of red onion
• 8 cloves of garlic
• 1 tbsp roasted coriander
• ½ teaspoon cumin
• ½ tbsp pepper
• ½ biji pala
• salt to taste

C) HOW TO MAKAS COTO MAKASSAR:

1. At first Rebah meat with rice water wash. Enter lemongrass, galangal, ginger, bay leaf, lime leaves, cinnamon. Cook until cooked and then remove and drain. 
2. Offal and liver should be boiled separately with regular water so that the sauce is not too fishy
3. Then Cut the dice form meat and jerohan or according to taste. Set aside.
4. Heat oil, saute the spices in a smooth to fragrant. Remove and put in the meat stew water. Add the fine ground nuts, cook until boiling.
5. Prepare a serving bowl, order cuts of meat, offal and heart and pour the sauce. Sprinkle celery slices, green onions and fried onions.

RECIPES AND TAUCO SAMBAL:

• 1 tsp salt
• 1 tsp sugar
• 150 ml air

Refined Ingredients:

• 5 onions
• 3 cloves of garlic
• 5 pieces of curly red chilli
• 10 pieces of cayenne pepper
• 2 tablespoons tauco

How to make sambal tauco: 

1. Heat oil, saute the finely ground spices until fragrant. 
2. Add salt, sugar, and water, cook until boiling.