Coto makassar: Difference between revisions

Latest revision as of 12:03, 15 February 2025

Traditional Indonesian beef soup

Coto Makassar[edit]

Coto Makassar is a traditional Indonesian beef soup originating from the city of Makassar in South Sulawesi. It is a popular dish in Indonesia, known for its rich and savory flavor, which is achieved through a combination of various spices and ingredients.

Ingredients[edit]

Coto Makassar is primarily made from beef and beef offal, such as intestines, liver, and tripe. The soup is seasoned with a variety of spices, including galangal, lemongrass, coriander, and cumin. The broth is enriched with ground peanuts, which give it a distinctive nutty flavor.

Spices and Seasonings[edit]

The unique taste of Coto Makassar comes from its blend of spices. Commonly used spices include:

Additional Ingredients[edit]

In addition to beef and offal, Coto Makassar may include:

Peanuts, ground
Rice, often served on the side or as a complement
Ketupat, a type of rice cake

Preparation[edit]

The preparation of Coto Makassar involves several steps to ensure the flavors are well-developed. The beef and offal are boiled until tender, and the broth is prepared by sautéing the spices and seasonings before adding them to the meat. The ground peanuts are added to the broth to thicken it and enhance the flavor.

Serving[edit]

Coto Makassar is typically served hot, accompanied by rice or ketupat. It is often garnished with fried shallots and chopped green onions. A side of sambal, a spicy chili paste, is usually provided for those who prefer a spicier dish.

Cultural Significance[edit]

Coto Makassar is more than just a dish; it is a part of the cultural heritage of the people of Makassar. It is commonly served during special occasions and gatherings, reflecting the communal and celebratory aspects of Indonesian culture.

Related pages[edit]

@@ Line 1: / Line 1: @@
-'''Coto Makassar''' is a traditional [[Indonesian cuisine|Indonesian]] soup originating from [[Makassar]], the capital city of the [[South Sulawesi]] province. It is a staple dish in the region and is known for its rich, savory flavors and tender meat. The main ingredients of Coto Makassar are beef and offal, which are slow-cooked in a broth seasoned with various spices and herbs.
+{{short description|Traditional Indonesian beef soup}}
+{{Use dmy dates|date=October 2023}}
-== Ingredients and Preparation ==
+==Coto Makassar==
-The primary ingredients of Coto Makassar are beef and [[offal]], typically including heart, lungs, liver, and tripe. These are slow-cooked until tender in a broth made from ground peanuts, garlic, shallots, lemongrass, galangal, and other spices. The soup is typically served with [[ketupat]] (compressed rice cakes) or [[burasa]] (rice cooked in coconut milk), and garnished with fried shallots and fresh lime juice.
+[[File:Coto_Makassar_dish.JPG|thumb|right|A bowl of Coto Makassar]]
+'''Coto Makassar''' is a traditional [[Indonesian cuisine|Indonesian]] beef soup originating from the city of [[Makassar]] in [[South Sulawesi]]. It is a popular dish in Indonesia, known for its rich and savory flavor, which is achieved through a combination of various spices and ingredients.
-== Cultural Significance ==
+==Ingredients==
-Coto Makassar is a significant part of the culinary culture of Makassar and South Sulawesi. It is often served at special occasions and celebrations, and is a popular dish for breaking the fast during [[Ramadan]]. The dish is also commonly found at street food stalls and restaurants throughout Indonesia, reflecting its widespread popularity.
+Coto Makassar is primarily made from beef and beef offal, such as intestines, liver, and tripe. The soup is seasoned with a variety of spices, including [[galangal]], [[lemongrass]], [[coriander]], and [[cumin]]. The broth is enriched with ground peanuts, which give it a distinctive nutty flavor.
-== Variations ==
+===Spices and Seasonings===
-While the traditional Coto Makassar recipe uses beef and offal, variations of the dish may use other types of meat, such as chicken or fish. Some versions may also include additional ingredients like vegetables or noodles.
+The unique taste of Coto Makassar comes from its blend of spices. Commonly used spices include:
+* [[Galangal]]
+* [[Lemongrass]]
+* [[Coriander]]
+* [[Cumin]]
+* [[Garlic]]
+* [[Shallots]]
+* [[Kaffir lime leaves]]
+* [[Bay leaves]]
-== See Also ==
+===Additional Ingredients===
+In addition to beef and offal, Coto Makassar may include:
+* [[Peanuts]], ground
+* [[Rice]], often served on the side or as a complement
+* [[Ketupat]], a type of rice cake
+==Preparation==
+The preparation of Coto Makassar involves several steps to ensure the flavors are well-developed. The beef and offal are boiled until tender, and the broth is prepared by sautéing the spices and seasonings before adding them to the meat. The ground peanuts are added to the broth to thicken it and enhance the flavor.
+==Serving==
+Coto Makassar is typically served hot, accompanied by rice or ketupat. It is often garnished with fried shallots and chopped green onions. A side of sambal, a spicy chili paste, is usually provided for those who prefer a spicier dish.
+==Cultural Significance==
+Coto Makassar is more than just a dish; it is a part of the cultural heritage of the people of Makassar. It is commonly served during special occasions and gatherings, reflecting the communal and celebratory aspects of Indonesian culture.
+==Related pages==
 * [[Indonesian cuisine]]
-* [[Soto (food)|Soto]]
+* [[Makassar]]
-* [[List of Indonesian soups]]
+* [[Soup]]
-* [[List of soups]]
+* [[Beef]]
 [[Category:Indonesian cuisine]]
 [[Category:Soups]]
 [[Category:Beef dishes]]
-{{Indonesia-cuisine-stub}}
-{{food-stub}}