Coto Makasar
Ingredients:
500 grams of beef, brisket
500 grams of tripe, boiled
300 grams of beef liver, hard boiled
200 grams of beef heart, hard boiled
5 stalks lemongrass crushed
4 sm crushed galangal
2 cm ginger crushed
5 bay leaves
250 grams of peanuts, fried puree
2.5 liters of water washing rice / starch
1 tablespoon seasoning flavor beef bouillon powder
6 tablespoons vegetable oil
puree:
10 cloves garlic
8 cloves roasted hazelnut
1 tablespoon toasted coriander
1 tsp toasted cumin
1 teaspoon salt and 1 teaspoon pepper granules
Garnish: fried onions, sliced green onion and sliced celery, chilli taoco
Blend: 10 onions, 5 cloves garlic, chilli curls 10 boiled briefly, 100
gram taoco, saute with 6 tablespoons vegetable oil until cooked, add the puree
salt and brown sugar.
Directions:1. Boiled beef, tripe, liver and heart, give lemon grass, galangal, ginger and bay after lift cooked, drained, diced. Jerohan cooked beef, diced. Set aside.
2. Heat oil and saute until fragrant spices are mashed, enter into the broth, add fried peanuts, bring to a boil.
3. The presentation, prepare a bowl, fill with meat and gravy give jerohan, sprinkle fried onions, sliced scallions and serve with native celery and chili taoco.
4. Serve warm.
serve for 6 people
Lihat Peta Lebih Besar
