Ingredients

  • 500g Beef, 300g Beef Heart (optional)

  • 2 Bay Leaves

  • 2 Lime Leaves

  • 1 stick Lemongrass, crushed

  • 5 cloves Garlic, crushed

  • 8g Salt

  • An Adequate water for presto

  • Ground spices :

  • 30g Shallots

  • 20g Garlic

  • 5g White Pepper

  • 5g Coriander Powder

  • 5g Cumin Powder

  • 2 sticks Lemongrass

  • 10g Galangal

  • 10g Ginger

  • 13g Brown Sugar

  • 10g Candlenut

  • 100g Peanuts

  • 15g Kluwak

  • 1 liter Water

  • 10g Salt

  • 8g Sugar

  • 17g Beef Powder

  • 50 ml Cooking Oil

  • Sambal Bawang:

  • 15g Cayenne Pepper

  • 10g Shallots

  • 100 ml Water

  • 5g Salt

  • 4g Sugar

  • Complementary:

  • 27g Sweet Soy Sauce

  • 2 Lime

  • 3 pcs Ketupat

  • 30g Leek, thinly sliced

  • 20g Fried Shallots

Coto Makassar
Recipe Courtesy of
Asian Food Network

Coto Makassar

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Coto Makassar, also known as Coto Mangkasara, is a traditional Indonesian beef soup from Makassar in South Sulawesi. The beef is stewed until soft and tender in a perfectly seasoned broth filled with fragrant spices. Enjoy it on its own or with some rice cakes and chili sauce for an absolutely wholesome meal.
  • Easy
  • 60 min
  • 60 min
  • 10 min
  • 14 steps
  • 30 Ingredients
  • Easy
  • 14 steps
  • 30 Ingredients
  • 60 min
  • 60 min
  • 10 min

Directions

  1. Make Coto Makassar

    • In a pressure cooker, add beef, beef heart, bay leaves, lime leaves, lemongrass, garlic, salt and water. Cook for 30 minutes after it comes to a boil.

    • Once cooked, cut the beef and beef heart to 1.5 cm pieces.

    • Keep 1 liter of broth for later use.

    • Toast the peanuts and ground it well. Set aside.

    • In a blender, add shallots, garlic, white pepper, coriander powder, cumin powder, lemongrass, galangal, ginger, brown sugar, candlenut and kluwak. Blend till smooth. 

    • In a pan, sauté the blended paste until cooked and fragrant with oils separated. This will take about 15 minutes over medium heat.

    • Add the grounded peanuts, broth, beef, salt, sugar, beef powder and stir well.

    • Bring it to a boil and simmer for about 30 minutes until the sauce has thickened and reduced.

    Make Coto Makassar


  2. Making Sambal

    • Blend cayenne pepper and shallots together. 

    • Cook it with water. Once it comes to a boil, add salt and sugar. 

    • Stir well and once dissolved, remove from heat and set side.



  3. Plate & Serve

    • In a serving bowl, take a few pieces of ketupat and scoop some coto makassar gravy over. 

    • Sprinkle with fried shallots and leek.

    • Add sweet soy sauce, lime juice and sambal as desired.

    Plate & Serve


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    Ingredients
    • 500g Beef, 300g Beef Heart (optional)

    • 2 Bay Leaves

    • 2 Lime Leaves

    • 1 stick Lemongrass, crushed

    • 5 cloves Garlic, crushed

    • 8g Salt

    • An Adequate water for presto

    • Ground spices :

    • 30g Shallots

    • 20g Garlic

    • 5g White Pepper

    • 5g Coriander Powder

    • 5g Cumin Powder

    • 2 sticks Lemongrass

    • 10g Galangal

    • 10g Ginger

    • 13g Brown Sugar

    • 10g Candlenut

    • 100g Peanuts

    • 15g Kluwak

    • 1 liter Water

    • 10g Salt

    • 8g Sugar

    • 17g Beef Powder

    • 50 ml Cooking Oil

    • Sambal Bawang:

    • 15g Cayenne Pepper

    • 10g Shallots

    • 100 ml Water

    • 5g Salt

    • 4g Sugar

    • Complementary:

    • 27g Sweet Soy Sauce

    • 2 Lime

    • 3 pcs Ketupat

    • 30g Leek, thinly sliced

    • 20g Fried Shallots

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