Coto Makassar｜South Sulawesi
Part 3/38 in a series exploring one dish from each province of Indonesia.
Text.
Adapted from here.
☒ UNTESTED
Ingredients
Main stuff
- 500 g beef
- 500 g beef liver or kidney or whatever
- 1 L water
- 1 L water that’s been used to wash rice
- 150 g peanuts, roasted
Whole spices
- 3 cm galangal, bruised
- 2 cm ginger, bruised
- 1 stalk of lemongrass, bruised
- 3 kaffir lime leaves
- 2 Indonesian bay leaves (≠ bay leaves)
Spices to blend
- 7 cloves of garlic
- 3 candlenuts
- 1 tsp white peppercorns
- 1 tsp coriander seed
- ½ tsp caraway (maybe cumin)
- 2 tsp salt
To serve
- Crispy fried onions
- Buras
- Sambal
- Calamansi limes, halved
Prep
Blend up the blended bits
Blend the peanuts
Get buras 🤷♂️
Get the rice water from somewhere
Cooking
Boil the meat (separately) in the water until tender. Drain, dice, set aside, keep the broth.
Sauté the blended spices until fragrant. Add the whole spices, stir until fragrant, then remove.
Put the meat, sautéed spices, peanuts, and broth in a pot, cook over low heat until the flavors meld.
Add the rice water. Cook until thick enough (yeah…) and spices absorbed.
Serve with the ’to serve’ bits on the side.