Coto Makassar, Traditional and Power Food of Makassar Culture

Mangkasara or Coto, Coto Makassar is the 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 special spices blended. Coto was served in a bowl and eaten with ketupat and "burasa". Currently Coto Mangkasara already spread to various regions in Indonesia, starting at roadside stalls to restaurants. And is planned to start in November 2008 Coto Makassar will be one of the menus on Garuda Indonesia domestic flights to and from Makassar. The food is similar to sop Sodara.


Recipes and How to Make Coto Makassar

How do I make Coto Makassar and Makassar Coto any recipe that needs to be prepared before the manufacturing process? Here is the explanation in detail that you can read below:

Recipe Coto Makassar
500 grams of beef
500 grams of tripe, boiled ripe
300 grams of beef liver, hard-boiled
200 grams of beef heart, hard-boiled
5 stalks lemongrass crushed
4 sm galangal crushed
2 cm ginger crushed
5 bay leaves
250 grams of peanuts, fried puree
2.5 liters of water washing rice / starch
1 tablespoon seasoning beef flavor bouillon powder
6 tablespoons vegetable oil
Coto Makassar mashed recipe
10 cloves of garlic
10 spring onions
10 curly chili simmered briefly
100 grams taoco which has pan with 6 tablespoons vegetable oil until cooked, and add salt and brown sugar.
8 cloves roasted hazelnut
1 tablespoon toasted coriander
1 tsp roasted cumin
1 tsp salt and 1 tsp pepper granules
Complementary Prescriptions Coto Makassar: fried onions, sliced ​​onion and sliced ​​celery, chili taoco

How to Make Coto Makassar
Boiled beef, tripe, liver and heart, give lemongrass, galangal, ginger and greetings once cooked remove and drain, cut into cubes. Jerohan cooked beef, diced. Set aside.
Heat oil, sauté the crushed spices until fragrant, put into the broth, add the fried peanuts, bring to a boil.
Presentation, prepare a bowl, fill with meat and broth give jerohan, sprinkle with fried onions, sliced ​​scallions and serve with celery and chili taoco native.
Serve warm.