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Coto Makassar

Coto Makasar, a traditional food of Sulawesi Selatan, has been familiar in our archipelago. The relationship is much closed with soto babat (tripes soup) from Madura, soto Tegal, or soto Betawi because the seasoning consumed is almost similar but it is not remove special character of this food at all. Beside the characteristic is consuming rice water, it is cooked in a wok made of ground/ground wok called korong butta or uring butta and processed with rampah patang pulo (40 kinds of seasoning).

Observed from the history, Coto Makasar has a background of advance culinary science because it is usually served at formal events in palace. Fortunately, nowadays the enjoyment of this food is not only tasted by upper circle in palace, but also by common people. Chinese tradition influenced the process when Chinese merchants livened up Bandar Makasar in 1538-1556. Consuming sambal tauco as complement in serving Coto Makasar is a proof. Adding ketupat (rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves) can fill stomach up more. You can try appetizing recipe below.
Coto Makassar Recipe

Ingredients:

* 300 g beef sandung lumur
* 750 g beef innards (intestines, tripes, livers, kidneys, lungs)
* 2000 cc stock
* 2 tbsp coriander, fried without oil
* 1 tsp peres jinten (caraway seed/cumin)
* 5 cloves garlic
* 5 grains kemiri (fruits of candlenut)
* 3 tbsp cooking oil
* 4 stalks serai (lemongrass/citronella), crushed
* 4 citrus leaves
* 2 tbsp salt
* Pepper
* 3 tbsp peanuts, fried and grinded
* 2 stalks leeks, slice thickly
* 2 stalks celeries, slice thickly

Sambal Tauco:

* 4 tbsp tauco (fermented bean paste used as condiment)
* 2 cloves garlic
* 5 chilies
* 2 tbsp cooking oil

Complements:

* 2 calamondins
* Fried onion

Directions:
1. Boil beef until it is well-done, separate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.

2. Boil stock while coriander, cumin, pepper, garlic, and kemiri are grinded. Heat cooking oil and cook grinded seasoning in some oil until it is fragrant.

3. Put seasoning into boiled stock. Add serai, citrus leaves, and salt.
4. Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.

5. Sambal tauco: Grind tauco, garlic, and chilies. Sauté at higher temperature, take them out, and drained.
6. Serve it when it is still hot in a bowl gather with the complements and sambal tauco. Adding ketupat is preferred.


http://www.indonesianfoodonline.com/food-category/beef-recipes/page/3

Beef Black Soup (Nasi Rawon)

Jakarta, (Nasi-Goreng) - Rawon or Rawon Rice (because of often served with rice) is a meal consists of special spicy beef soup because of containing keluak (fruits of kepayang tree used as a spice). It is not only known as special food of Jawa Timur but also as special food of eastern Jawa Tengah (Surakarta region)

Commonly, beef consumed in rawon is cut into bite sized pieces. The very special spicy soup of Indonesia is grinded mixture of spices, and then cooks in some oil till it is aromatic. Then this spice put into boiled stock along with beef. The special dark/black color of rawon comes from keluak as prime spice. It is served with rice, completed with small bean sprouts, leek, chips, and sambal.
Rawon Rice Recipe
Ingredient:

* 500 g beef sandung lamur
* 3 chilies, remove the seed
* 1 part terasi
* 6 onions
* Salt as necessary
* 1 roasted tamarind as big as kemiri
* 2 tsp coriander
* 2 keluak (friuts of kepayang)
* 1 part turmeric
* 1 part galangale
* 1 stalk of serai (lemongrass/citronella)

Complement:

* Rice
* Sambal taoge (bean sprouts sambal0
* Egg of salted fish
* Jerked meat
* Shrimp chips
* Bean Sprouts Sambal
* Grind red peppers, terasi, and salt, then add some small bean sprouts. Mix them.

Directions:
  1. Clean beef and boil it rarely, remove and cut into small pieces.
  2. Grind spices except serai and galangale then sauté at higher temperature. Put grinded spice into boiling beef, add serai and galangale. Cook until beef becomes well-done.
  3. Serve in hot. Put some rice into a bowl, pour rawon, and add cut of egg of salted fish, fried jerked meat, bean sprouts sambal, and shrimp chips.
Foto : Istimewa


Beef Rendang (Padang Dish, Indonesia)

Ingredients:
  • 1 kg rump steak
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 1 tbsp fresh ginger, chopped
  • 4 small red chillies, chopped
  • 1/2 cup water
  • 2 tsp ground coriander
  • 2 tbsp tamarind sauce
  • 1 tsp ground turmeric
  • 10 curry leaves
  • 1 lemon grass, 10 cm stem
  • 4 cup coconut milk
Preparation :
  1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in bowl.
  2. In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak.
  3. Add :
  • coriander, tamarind sauce, turmeric, curry leaves and lemon grass,stir until combined. Stir in coconut milk. Bring to a boil, reduceheat to medium, simmer, uncovered for 1 hour, stirring occasionally.
  • Reduce heat to very low, simmer for 30 minutes, stirring frequentlyuntil the meat is very tender and liquid has been absorbed. Removelemon grass before serving. NOTE: It is necessary to stir the BeefRendang often during the last 30 minutes of cooking to preventcoconut milk from separating and to avoid sticking.
  • This distinctiveand delicious curry is cooked very slowly for a long time, until themeat is very succulent and all the coconut milk has been absorbed.
  • Suggested holding back 2 cups of coconut milk until thelast 30 minutes of cooking, then slowly adding it then, as youcontinue to simmer and stir until all the liquid has been absorbed.

Foto : Istimewa

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