Coto makassar

Name: Coto makassar
Cuisine: American
Ingredients: 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; 2 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; garnish; lime slices or wedges; fried shallots; 1 long red chilli, finely sliced; spring onions, sliced

Cooking Rabbit @cook_9130801

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.

Cooking Rabbit @cook_9130801

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Ingredients

100 gmrice
500 mlwater
pinchsalt
pinchsugar
250 gmbeef mince
100 gmcooked oxtail meat, shredded
1 tbspwhite pepper
1 pinchnutmeg
1 tbspcoriander seeds, roasted & ground
2egg, whites separated
50 mlvegetable oil
4 tbspgalangal (dried)
4 tbsplemongrass (dried)
1 tbspcrushed garlic
40 mlcoconut milk
1 Lbeef stock
garnish
lime slices or wedges
fried shallots
1long red chilli, finely sliced
spring onions, sliced

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Steps

1

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