February 1, 2025
Coto Makassar is a savory soup made with slow-cooked beef and offal in a deeply spiced broth enriched with ground peanuts. It's usually served with steamed rice or rice cake (burasa/lontong). This version focuses on affordability without sacrificing taste.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| Beef (shank or brisket) | 500g | $3.50 |
| Beef tripe/liver (optional) | 200g | $1.00 |
| Roasted peanuts (unsalted) | 50g | $0.30 |
| Garlic | 4 cloves | $0.20 |
| Shallots | 5 | $0.25 |
| Lemongrass | 1 stalk | $0.15 |
| Galangal (or ginger) | 1 inch | $0.10 |
| Bay leaf | 1 | $0.05 |
| Ground coriander | 1 tsp | $0.05 |
| Ground cumin (optional) | ½ tsp | $0.05 |
| Salt & pepper | To taste | $0.05 |
| Oil (for sautéing) | 2 tbsp | $0.10 |
| Water | 1.5–2 liters | Free |
| Optional for Serving: | ||
| Steamed rice or lontong | 5 servings | $1.00 |
| Fried shallots (optional) | 2 tbsp | $0.25 |
| Lime wedges | 1 lime | $0.20 |
Prepare and Boil Meat: Wash beef and offal thoroughly. Boil briefly in water to remove scum, then discard water. Refill pot with clean water and boil meat with lemongrass, bay leaf, and galangal for 1.5–2 hours until tender. Slice meat and offal into bite-sized pieces.
Make the Spice Paste: Blend or grind garlic, shallots, coriander, and cumin into a smooth paste. Sauté the paste in oil until fragrant.
Add Peanuts: Grind roasted peanuts into a coarse paste. Add to sautéed spice paste and stir until well mixed.
Combine Everything: Add spice-peanut mixture into the beef broth. Stir and simmer for another 10–15 minutes. Season with salt and pepper.
Serve: Ladle hot soup into bowls with beef pieces. Serve with steamed rice or lontong, and garnish with lime wedges and fried shallots if desired.
📌 Final Notes:
