Coto Makassar is a traditional Indonesian dish originating from Makassar, South Sulawesi. It's a rich and flavorful beef soup, often served with rice or rice cakes. This dish is beloved for its complex spices and hearty broth. Here’s how you can make it at home:
Ingredients:
- Beef: 500g, preferably cuts with bones for richer flavor.
- Beef Offal: (optional) such as tripe, lungs, or liver, cleaned and sliced thinly.
- Ground nutmeg: 1 tsp.
- Galangal: 2 slices.
- Lemongrass: 2 stalks, bruised.
- Kaffir lime leaves: 2 leaves.
- Salt: to taste.
- Sweet soy sauce (kecap manis): 3 tbsp.
- Vegetable oil: 2 tbsp.
- Water: 2 liters.
Spice Paste:
- Shallots: 5 cloves.
- Garlic: 3 cloves.
- Candlenuts: 3 pieces.
- Coriander seeds: 1 tbsp.
- Cumin: 1 tsp.
- Turmeric: 1 tsp, fresh or powdered.
- White pepper: 1 tsp.
- Salt: 1 tsp.
Garnish (optional):
- Fried shallots.
- Celery leaves.
- Lime wedges.
- Sambal (chili paste).
Instructions:
Prepare the Spice Paste: Grind all the spice paste ingredients into a smooth paste using a mortar and pestle or a food processor.
Cooking the Beef: In a large pot, heat the vegetable oil over medium heat. Add the spice paste and cook until fragrant, about 3-5 minutes.
Add Beef: Add the beef and offal to the pot, stir well to coat with the spice paste.
Add Water: Pour in the water, add the nutmeg, galangal, lemongrass, kaffir lime leaves, sweet soy sauce, and salt. Stir to combine.
Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for 2-3 hours until the beef is tender and the broth is rich and flavorful. Skim off any foam or impurities that rise to the surface.
Serve: Serve hot with steamed rice or rice cakes. Garnish with fried shallots, celery leaves, lime wedges, and sambal if desired.
Tips:
- Be Patient: The key to a flavorful coto is the slow simmering of the broth. Don’t rush this step.
- Spice Level: Adjust the amount of white pepper and sambal according to your spice preference.
- Beef Selection: Choose cuts with a good amount of marbling and bones for the richest flavor.
- Leftovers: Like many soups, coto Makassar often tastes even better the next day as the flavors have had more time to meld together.
Variations:
- Seafood Coto: Substitute beef with prawns, squid, or fish for a seafood twist.
- Vegetarian Coto: Replace beef with tofu or tempeh and use vegetable broth for a vegetarian version.
- Coconut Milk: For a richer broth, you can add coconut milk towards the end of cooking.
Nutritional Information:
The calorie content of coto Makassar can vary depending on factors like the cut of beef used and any additional ingredients. However, a serving typically contains around 300-400 calories.
Conclusion:
Coto Makassar is not just a dish; it’s a culinary journey through the flavors of South Sulawesi. With its aromatic spices and tender beef, it’s sure to warm your soul and tantalize your taste buds. Whether enjoyed on a chilly evening or as a special treat, this Indonesian classic never fails to delight. So, gather your ingredients, follow the recipe, and savor the taste of authenticity in every spoonful.
