Coto Makassar
Serves 1
Directions
- 1Wash the beef under running water until the blood is gone, then drain.
- 2Wash the beef under running water until the blood is gone, then drain.
- 3Wash the beef under running water until the blood is gone, then drain.
- 4Wash the rice and save the water for later.
- 5Wash the rice and save the water for later.
- 6Wash the rice and save the water for later.
- 7Boil the rice water, then add the beef, stirring occasionally, and cover.
- 8Boil the rice water, then add the beef, stirring occasionally, and cover.
- 9Boil the rice water, then add the beef, stirring occasionally, and cover.
- 10Peel the galangal, cut it, and add it to the boiling beef along with the bay leaves to remove any fishy smell.
- 11Peel the galangal, cut it, and add it to the boiling beef along with the bay leaves to remove any fishy smell.
- 12Peel the galangal, cut it, and add it to the boiling beef along with the bay leaves to remove any fishy smell.
- 13Smash some of the galangal.
- 14Smash some of the galangal.
- 15Smash some of the galangal.
- 16Grind the fried peanuts.
- 17Grind the fried peanuts.
- 18Grind the fried peanuts.
- 19Prepare the spice mixture: shallots, garlic, and ginger.
- 20Prepare the spice mixture: shallots, garlic, and ginger.
- 21Prepare the spice mixture: shallots, garlic, and ginger.
- 22Slice the spice mixture and lemongrass.
- 23Slice the spice mixture and lemongrass.
- 24Slice the spice mixture and lemongrass.
- 25Sauté the prepared spices until fragrant and golden brown.
- 26Sauté the prepared spices until fragrant and golden brown.
- 27Sauté the prepared spices until fragrant and golden brown.
- 28Blend the sautéed spices.
- 29Blend the sautéed spices.
- 30Blend the sautéed spices.
- 31Add oil to the blender, followed by the ground peanuts and spices.
- 32Add oil to the blender, followed by the ground peanuts and spices.
- 33Add oil to the blender, followed by the ground peanuts and spices.
- 34Prepare the sautéed spices: coriander powder, cinnamon, nutmeg, pepper, and cumin.
- 35Prepare the sautéed spices: coriander powder, cinnamon, nutmeg, pepper, and cumin.
- 36Prepare the sautéed spices: coriander powder, cinnamon, nutmeg, pepper, and cumin.
- 37Smash the spices and add them to the spice mixture.
- 38Smash the spices and add them to the spice mixture.
- 39Smash the spices and add them to the spice mixture.
- 40Add the spice mixture to the meat broth.
- 41Add the spice mixture to the meat broth.
- 42Add the spice mixture to the meat broth.
- 43Add chilies to the mortar and pestle to prepare the sambal.
- 44Add chilies to the mortar and pestle to prepare the sambal.
- 45Add chilies to the mortar and pestle to prepare the sambal.
- 46After the meat is tender and cooked, add the sautéed spices.
- 47After the meat is tender and cooked, add the sautéed spices.
- 48After the meat is tender and cooked, add the sautéed spices.
- 49Season with salt, flavor enhancer, and sugar.
- 50Season with salt, flavor enhancer, and sugar.
- 51Season with salt, flavor enhancer, and sugar.
- 52Stir until fragrant and cooked.
- 53Stir until fragrant and cooked.
- 54Stir until fragrant and cooked.
Ingredients
- fried peanuts
- fried peanuts
- fried peanuts
- beef
- beef
- beef
- galangal
- galangal
- galangal
- bay leaves
- bay leaves
- bay leaves
- 15 cloves shallots
- 15 cloves shallots
- 15 cloves shallots
- 8 cloves garlic
- 8 cloves garlic
- 8 cloves garlic
- ginger
- ginger
- ginger
- 2 lemongrass
- 2 lemongrass
- 2 lemongrass
- 12.5 g coriander powder
- 12.5 g coriander powder
- 12.5 g coriander powder
- 12.5 g cinnamon powder
- 12.5 g cinnamon powder
- 12.5 g cinnamon powder
- 2 g nutmeg powder
- 2 g nutmeg powder
- 2 g nutmeg powder
- pepper
- pepper
- pepper
- cumin
- cumin
- cumin
- salt
- salt
- salt
- flavor enhancer
- flavor enhancer
- flavor enhancer
- sugar
- sugar
- sugar
- chilies
- chilies
- chilies
- cooking oil
- cooking oil
- cooking oil
Equipment
mortar and pestlepotpanblender