Resep coto Makassar Indonesia

Coto Makassar or Coto Mangkasara is a traditional food of Makassar, South Sulawesi. This food is made ​​from offal (entrails) beef simmered in a long time. Mixed offal stew beef is then sliced ​​and seasoned with spices that are blended specifically. Coto served in bowls and eaten with a diamond and "burasa". Currently Mangkasara Coto has spread to various regions in Indonesia, starting at the roadside stalls to restaurants. And planned to begin in November 2008 Coto Makassar will be one of menu on domestic flights to and from Garuda Indonesia Makassar.

Ingredients and recipes coto Makassar;

500 grams of beef, brisket
500 grams of tripe, boiled
300 grams of beef liver, hard boiled
200 grams of beef heart, boiled
5 stalks lemongrass crushed
4 sm crushed galangal
2 cm ginger crushed
5 bay leaves
250 grams of peanuts, fried puree
2.5 liter rice washing water / starch
1 tablespoon seasoning beef flavor bouillon powder
6 tablespoons vegetable oil

puree:
10 cloves garlic
8 cloves roasted hazelnut
1 tablespoon toasted coriander
1 teaspoon toasted cumin
1 teaspoon salt and 1 teaspoon pepper granules

Garnish: fried onions, sliced ​​green onion and sliced ​​celery, chilli taoco

Blend: 10 red onion, 5 cloves garlic, chili curly 10 boiled briefly, 100 grams taoco, saute with 6 tablespoons vegetable oil until cooked, mashed add salt and brown sugar.
How to cook coto Makassar

Boil beef, tripe, liver and heart, give lemon grass, galangal, ginger and bay after lift cooked, drained, diced. Jerohan cooked beef, diced. Set aside. Heat oil and saute until fragrant spices mashed, put into the broth, add fried peanuts, bring to a boil. The presentation, prepare a bowl, fill with meat and gravy give jerohan, sprinkle fried onions, sliced ​​green onion and celery and serve with sauce taoco domestic poultry. Serve warm.

For: 6 people

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