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Showing posts with label makasar. Show all posts
Showing posts with label makasar. Show all posts

Meat and Grated Curry ala makasar ( pallu basa ) indonesian recipes

Meat and Grated Curry ala makasar ( pallu basa ) Indonesian Recipes

Pallu basa Ingredients:
3 tbsp Oil
2 stalks Lemon Grass, bruised
1/2 nutmeg Nutmeg
3 Cloves
5 cm Cinnamon stick
1 kg Beef, cut into pieces (1 X 3 X 5 cm)
150 g Shredded coconut, roasted, ground
1 liter Coconut milk from 1 coconut
2 tbsp Tamarind juice

Spices (ground):
2 tbsp Coriander
1/2 tbsp Peppercorns
1 tsp Cumin
1/4 tsp Aniseed
100 g Red chili peppers
8 Shallots
1 1/2 tsp Chopped ginger
1 tbsp Chopped galangal
1 tsp Salt

How To Make Pallu basa :
Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.
Add beef and stir.
Then add roasted coconut and coconut milk.
Simmer and stir from time to time until the beef is tender and the gravy has thickened.
Add the tamarind juice and simmer over low heat for 5 more minutes.
Serve hot.

Coto Makasar ( beef offal herbs spices and grind peanuts )

True to its name Coto Makassar is soupy dish that comes from Makassar, South Sulawesi, Indonesia. In every street in the city of Makassar, can be easily found stalls that provide Coto Makassar. Taste this dish at every stall was almost exactly the same, but that makes it different is given extra spice by each merchant. And it is no secret kitchen respectively.

Coto Makassar-based beef, coupled with beef offal, such as lung, liver, intestine, heart and tripe. While the sauce is a blend of several herbs spices and grind peanuts that have been fried. This dish is tasty or not depends on the seasoning sauce.

Herb spices consisting of 40 types cooked in clay pots called the surroundings or uring butta butta. Type skillet used to cook trusted participate also affect taste Coto Makassar. 40 kinds of spices that include peanuts, pecans, cloves, nutmeg, lemongrass finely ground, ginger, pepper, onion, garlic, cumin, cilantro, red, white coriander, ginger, galangal, kaffir lime leaves, bay leaves, leaf saffron, leeks, celery, red chili, green chili, sugar talla, tamarind, cinnamon, salt, papaya to soften the meat, and lime to clean the bowel. It is said that spice is not only useful to determine the sense of Coto Makassar, but also as an antidote to cholesterol in the viscera.

Also alleged that the Coto Makassar has existed since Somba Opu, center of the Kingdom of Gowa, who had triumphed in 1538.

500 grams of beef

500 grams of tripe, boiled

300 grams of beef liver, boiled

200 grams of beef heart, 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 beef flavor bouillon powder

6 tbsp vegetable oil


10 cloves garlic

8 grains of toasted pecans

1 tablespoon toasted coriander

1 tsp toasted cumin

1 tsp salt and 1 tsp pepper granules

Complement: fried onions, sliced ​​green onion and sliced ​​celery, chili taoco

Blend: 10 Red onion, 5 cloves garlic, 10 pepper curly boiled briefly, 100 grams taoco, sauteed with 6 tablespoons vegetable oil until cooked, mashed add salt and brown sugar.
1. Boiled beef, tripe, liver and heart, give lemongrass, galangal, ginger and greetings once cooked remove and drain, cut into cubes. Jerohan cooked beef, diced. Set aside.

2. Heat oil, sauté the crushed spices until fragrant, put into the broth, add fried peanuts, bring to a boil.

3. The presentation, prepare a bowl, fill with meat and bowel berries sauce, sprinkle with fried onions, sliced ​​green onions and serve with celery and chilli native taoco.

4. Serve warm.
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