Coto Makassar ▪︎ South Sulawesi

1 min read

Part 3/38 in a series exploring one dish from each province of Indonesia.


Adapted from here.



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


Blend up the blended bits

Blend the peanuts

Get buras 🤷‍♂️

Get the rice water from somewhere


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.