Coto Makasar
INGREDIENTS
Coto
(Beef Soup)
- 5
tablespoon cooking oil
- 15
cloves garlic, minced
- 3
lemon grass, chopped and bruised
- 2
inch fresh galangal (Indonesian: lengkuas), peeled and bruised
- 5
teaspoon coriander powder (Indonesian: bubuk ketumbar)
- 1
teaspoon ground cumin (Indonesian: bubuk jinten)
- 1
tablespoon salt
- 1
tablespoon ground pepper
- 500
gram beef shank (Indonesian: daging sengkel)
- 500
gram tripe (Indonesian: babat)
- 2
liter water
Sambal
Tauco (Chili Sauce)
- 2
tablespoon cooking oil
- 4
red chilies (Indonesian: cabe merah keriting)
- 4
Thai chilies (Indonesian: cabe rawit)
- 4
shallots (Indonesian: bawang merah)
- 2
cloves garlic (Indonesian: bawang putih)
- 5
tablespoon fermented soy bean (Indonesian: tauco)
Garnish
- 2
scallions (Indonesian: daun bawang), finely chopped
- 2
celery leaves (Indonesian: daun seledri), finely chopped
- 3-4
limes, cut into wedges
INSTRUCTIONS
- Coto
(Beef Soup)
- In
a soup pot, heat cooking oil and fry the garlic, lemon grass, galangal,
coriander, cumin, salt, and ground pepper until fragrant, about 3-5
minutes.
- Add
beef shank, tripe, and water and bring to a boil. Reduce heat and simmer
for 30 minutes.
- Remove
the beef and tripe and cut into bite size pieces. Return to the pot and
bring to another boil. Simmer for 1 hour until tender.
- Sambal
Tauco (Chili Sauce)
- Heat
the cooking oil in a frying pan and fry the red chilies, Thai chilies,
shallots, and garlic until fragrant, about 3 minutes. Remove from the
pan.
- Combine
fried chilies, shallots, garlic, and tauco in a food processor and grind
to a smooth paste to make the sambal tauco.
- To
Serve
- Divide
coto in 4 to 6 servings bowls. Top each bowl with chopped scallions and
celery leaves and serve with a side of sambal tauco and lime wedges.
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