500g Beef, 300g Beef Heart (optional)
2 Bay Leaves
2 Lime Leaves
1 stick Lemongrass, crushed
5 cloves Garlic, crushed
An Adequate water for presto
Ground spices :
5g White Pepper
5g Coriander Powder
5g Cumin Powder
2 sticks Lemongrass
13g Brown Sugar
1 liter Water
17g Beef Powder
50 ml Cooking Oil
15g Cayenne Pepper
100 ml Water
27g Sweet Soy Sauce
3 pcs Ketupat
30g Leek, thinly sliced
20g Fried Shallots
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.
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.
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.