Coto Makassar

Name: Coto Makassar
Total time: 2 h
Yield: 6
Cuisine: Makassarese
Ingredients: 700 g Beef brisket; 300 g Beef offal — tripe, lung, heart; 2.5 L Rice-washing water, second rinse; 150 g Roasted peanuts, skins rubbed off; 10 Shallots; 6 Garlic cloves; 5 Candlenuts; 1.5 tbsp Coriander seed, toasted and ground; 1 tsp Cumin, toasted and ground; 4 cm Galangal, bruised; 2 stalks Lemongrass, bruised; 2 tsp Salt; 4 tbsp Fried shallots; 40 g Spring onion and Chinese celery, chopped; 3 Limes, halved; 2 tbsp Tauco, fermented soybean paste; 600 g Ketupat or compressed rice cake

A Sulawesi beef soup whose broth is built on rice-washing water and finished with pounded peanuts — dark, thick and eaten with ketupat rather than rice, at breakfast.

来源

食谱提供 Makassar home kitchens · 🏺 传统 · Makassarese (South Sulawesi) household cooking

Makassar, South Sulawesi · beef soup — An ownerless regional dish, so no cook is credited. The cited article confirms coto Makassar as a traditional soup from Makassar, South Sulawesi, and a variant of soto. The rice-water broth ratio, peanut texture and the skimming and lime timings are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

PalettePalate Ceceromed Kitchen Rizka Amalia

⏱ 120 分钟🍽 6 人份🔥 460 大卡🇮🇩 印度尼西亚🌶️🌶️

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步骤

Simmer the brisket and offal in the rice-washing water with the galangal and lemongrass for 90 minutes, skimming the grey foam off in the first 15.
💡 Skim early and often. Foam left in the pot is what makes a beef broth taste muddy rather than deep.
Pound or blend the peanuts to a coarse paste — not butter-smooth, you want a little grit.
Blend the shallots, garlic and candlenuts, fry until the oil separates, then add the coriander and cumin and fry 1 minute more.
Stir the fried paste, the peanut paste and the tauco into the broth. Simmer 20 minutes, uncovered.
Lift the meat out, slice it thinly and return it. Season with salt.
Ladle into bowls, top with fried shallots and the chopped greens, and serve with lime and ketupat.

💡 小贴士

Squeeze the lime in at the table, not in the pot. Acid held over heat goes flat and bitter; squeezed fresh it lifts the whole bowl.
Coto is a Makassar breakfast, sold from before dawn. The peanuts and the offal make it heavy enough to carry a fisherman to the afternoon.