Sisca Soewitomo's Coto Makassar Recipe, Complete with How to Make the Sambal

There are many Makassar specialties that have a delicious spice taste filled with beef, chicken, and seafood.

One that you can try to make is coto Makassar . Chef Sisca Soewitomo shares how to cook Makassar coto complete with tauco sauce as a complement.

Check out the ingredients and how to make it from the book " 500 Favorite Cooking Recipes (HC) " (2013) by Sisca Soewitomo published by PT Gramedia Pustaka Utama.

Coto Makassar recipe

Ingredients

• 300 grams of beef tripe, boiled
• 300 grams of beef liver, boiled
• 200 grams of beef heart, boiled
• 500 grams of blind stumbling beef
• 2 liters of rice/tajin washing water
• 5 lemongrass stalks, bruised
• 5 bay leaves
• 250 grams of peanuts, fried, puree
• 3 tbsp cooking oil, for frying
• 5 cm ginger, bruised
• 1 segment of galangal, bruised

Ground spices

• 10 cloves of garlic
• 8 hazelnuts, roasted
• 1 tbsp coriander, roasted
• 1 tsp roasted cumin
• 1 tbsp salt
• 1 tsp pepper granules

Complementary materials

• fried onions
• Slice of scallions
• celery slices

taco sauce

• 10 red onions
• 5 cloves of garlic
• 10 pieces of boiled curly chili
• 100 grams of tacos
• 6 tbsp cooking oil
• Salt and brown sugar to taste

How to make coto Makassar

1. Boil tripe, liver, and beef heart separately until soft, remove, drain, cut into cubes.
2. Boil beef with water from the starch, lemongrass, galangal, ginger, and bay leaves until cooked. Remove, drain and cut into cubes.
3. Heat oil, saute ground spices until fragrant. Put in the broth, add the fried peanuts, bring to a boil.
4. Serving: Prepare a bowl, fill with meat and offal along with the sauce, sprinkle with fried onions, sliced ​​fried onions, sliced ​​spring onions and celery.
5. Serve Makassar coto with buras and tauco sauce. Enjoy warm.

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