Coto makassar

Name: How to cook Coto makassar - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Cooking Rabbit

Coto makassar

Makassar is one of the city that you must visit when to Indonesia. Besides the famous bali, makassar also has many interesting places and beautiful beaches like bali. In Makassar there is a cultural blend of Dutch and Indonesian, especially in culinary. Coto makassar dish or Beef meatballs cook in coconut milk and stock in this version of a favourite local dish from the Dutch-influenced city of Makassar, in Sulawesi.

Ingredient

100 gm

rice

500 ml

water

pinch

salt

pinch

sugar

250 gm

beef mince

100 gm

cooked oxtail meat, shredded

1 tbsp

white pepper

1 pinch

nutmeg

1 tbsp

coriander seeds, roasted & ground

egg, whites separated

50 ml

vegetable oil

4 tbsp

galangal (dried)

4 tbsp

lemongrass (dried)

1 tbsp

crushed garlic

40 ml

coconut milk

1 L

beef stock

long red chilli, finely sliced

Cooking instructions

* Step 1

Soak the rice in water with a pinch of salt and sugar for 30 minutes and drain, reserving the starchy water.

* Step 2

To make the meatballs, add the mince meat and cooked oxtail in a bowl and season with salt, to taste, and the white pepper. Mix with nutmeg, 2 teaspoons of the ground coriander seeds and egg whites. Roll tablespoons of the mixture into balls and set aside.

* Step 3

Heat the vegetable oil in a large wok and add the galangal, lemongrass, garlic and the remainder of the ground coriander. Sauté, stirring, for about 2 minutes or until aromatic. Mix the egg yolk with the coconut milk and add to the pan with the starchy rice water. Stir, and add beef stock. Bring to the boil, and simmer for about 4-5 minutes.

* Step 4

Meanwhile, sear the meatballs in another deep frypan over high heat. Once they’re evenly browned, add the beef stock mixture over the top of the meatballs. Simmer until the meatballs are cooked through, and serve garnished with shallots, lime wedges, spring onions, and red chillies.

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