Coto Makassar is Delicious Food From Indonesia

Coto Makassar is Delicious Food 

Coto Makassar is one of the traditional culinary delights of the archipelago precisely from the city of Makassar in accordance with the name of the culinary. This culinary dish has become a delicious dish and rich in health benefits. besides, this traditional culinary origin of Makassar city has also become one of the tourist destinations, especially culinary tourism, the traveler when visiting this area. so it is not surprising if Coto Makassar has been known to all corners of the world and become a culinary icon from the city of Makassar itself.
Visiting South Sulawesi Province precisely in the provincial capital, Makassar City, is incomplete if you don't taste the various kinds of culinary offerings in this city. as one of the provinces with attractive holiday destinations, the city of Makassar is indeed one of the choices of both local and foreign travelers. 

The city of Makassar which is known as a culinary city attracts many tourists to visit this place. The typical culinary line that is served when visiting this city is a sight that is rarely found elsewhere. One of the typical culinary icons in Makassar is Coto Makassar or in the local language called Coto Mangkasara. This traditional cuisine is a typical culinary specialty of Makassar City, besides its delicious and delicious taste, this culinary is also rich in nutrition because it is mixed with a mixture of local beef or buffalo with a mixture of dozens of other herbs. The other uniqueness of Coto Makassar is the ingredients used in managing this culinary dish, besides using meat, there are also beef or buffalo innards in the form of liver, heart, spleen, and intestine which are rarely found in other types of soup. But before exploring more about how to process this one culinary, we first examine the ins and outs of the emergence of this traditional culinary one.

Coto Makassar History

Talking about Coto and Soto are two things that some people perceive to be the same because they both use meat as a basic ingredient in managing these two types of culinary ingredients. Maybe that perception is not wrong because there has not been an in-depth search of the fundamental differences between these two types of the culinary archipelago. but in some articles mentioning that culinary in Indonesia was influenced by many Asians such as China, one of which was Coto and Soto as written in Dennys Lombard's book entitled "Nusa Jawa; Cross Culture "which contains the origin of Soto as a Chinese food called Caudo which was the first popular in the Semarang area.

From Caudo, the development has become Soto and in Makassar society called Coto Mangkasara '. Coto Mangkasara ’or Coto Makassar is one of the unique culinary delicacies of the city of Makassar which falls into the category of high-taste fine arts. This typical culinary is the food of ordinary people or the public, however, during the kingdom of Gowa Berjaya which was centered in Somba Opu, Coto Makassar was also often used as a dish for people in the royal palace at that time (www.pustakasekolah.com). There is also the opinion that Coto Makassar is a type of culinary created by ordinary people and served to the royal guards before the duty to guard the kingdom in the morning. Therefore, the existence of Coto Makassar is thought to have existed since the kingdom of Gowa was established around 1538. In addition, Coto Makassar's cuisine as a typical culinary influence has also been influenced by Chinese food since the 16th century. tao-Cao sambal which is included in the strict type of Chinese Kebabogaan which influences the strict art of Kabogaan Makassar.

Coto Makassar with 40 Seasoning Herbs

The delicacy that spoils the tongue when enjoying the Coto Makassar dishes is inseparable from the use of various types of herbs used. No half-hearted, in concocting the type of spices used in Coto Makassar, mixing with 40 types of local spices consisting of spices has a distinctive taste and aroma and is beneficial for the health of the limbs. The types of spices used consist of peanuts, candlenut, clove powder, galangal, pepper, onion, garlic, cumin, red coriander, white coriander, nutmeg, field, cereal, ginger, Laos, kaffir lime leaves, bay leaves, turmeric leaves, leeks, celery leaves, prey leaves, red chili, green Lombok, Talla sugar, tamarind, cinnamon, salt, young papaya to process meat, and lime to clean offal. The distinctive taste and aroma produced by the spices in this Makassar Coto dish also function as an antidote to cholesterol in the liver, tripe, heart, and abundant which contains a lot of cholesterol. In addition to using spices with a variety of selected spices, the management of this Coto Makassar culinary dish specifically uses earthenware as a cooking container in the local community called uring Butta.

Coto Makassar The Oldest Soup Type Culinary in Indonesia

Coto Makassar is one of the culinary snacks of the city of Makassar is also allegedly also the oldest type of soup or soup dish in Indonesia. the existence of a row of similar culinary snacks such as Soto Madura, Tegal, Betawi, Banjar, Medan, Padang, and so on is allegedly strongly inspired by the influence of Coto Makassar brought by Bugis seamen who trade to Java. Coto Makassar is a traditional heritage that has become a favorite dish of the community and can be found in almost various regions in South Sulawesi.

Coto Makassar's Benefits

The health benefits contained in this Coto Makassar dish are very many. Based on the news reported by petabudaya.belajar.kemendikbud.go.id, several diseases that can be prevented by consuming this one culinary include:

a. Prevent and overcome anemia

Low blood pressure or known as anemia is a disease caused by a lack of folic acid and iron which often attacks organs, especially blood. Folic acid is an essential ingredient for the synthesis of DNA and RNA which is very important for cell nucleus metabolism including red blood cells. While iron is an important element in the formation of red blood cells. Therefore, if there is a disruption in the formation of red blood cells, then the hemoglobin (Hb) level in the blood becomes abnormal. This condition makes the function of Hb as a carrier of oxygen throughout the body disturbed. As a result, the body feels weak, tired, lethargic, and pale face. Folic acid and iron are abundant in the liver.

b. Healthy brain

Coto Makassar ingredients, especially the liver, heart, and kidneys, contain lots of B vitamins that are useful for brain health. All types of vitamin B are essential nutrients for the work readiness of the human nerve cell system. Vitamin B12 deficiency can cause neurological disorders, loss of memory and if it continues can cause even more severe senility. The use of brain glucose as an energy source to be distributed throughout the body is also blocked. Whereas vitamin B1 deficiency will cause motor speed, mental disorder, memory disorders, and cognitive function.

c. Healthy for pregnant women

Pregnant women are included in the nutrition prone group. Malnutrition that occurs during pregnancy can have a significant impact on the process of fetal growth and development. Folic acid and iron are nutrients that play an important role because usually pregnant women tend to experience deficiencies in both types of nutrients. Folic acid is needed for the development of the nervous system and prevents disability in infants. Pregnant women also often experience anemia due to iron deficiency. The rapid increase in blood volume in pregnant women will increase the need for iron which requires an additional iron of 20 mg/day. therefore, the ingredients contained in Coto Makassar dishes such as the liver and kidneys have a very important role in pregnancy because they contain folic acid and iron.

d. Improve the immune system

In addition to the efficacy of preventing and overcoming the three types of diseases above, another benefit of Coto Makassar for the health of the body is increasing the immune system. Substances needed to increase immunity against disease are zinc and vitamin A. Both types of these substances are contained in Coto Makassar materials which are very good for maintaining healthy epithelial tissue including the endothelium in blood vessels. These two nutrients can help prevent damage to blood vessels and some experts say that vitamin A and zinc significantly help boost the immune system.

How to make Coto Mangkasara '

The stages carried out in making this Coto Makassar traditional culinary dish are:

Materials used:

300grams of beef offal, boiled
300 grams of beef
5 cm cinnamon
The last 2 liters of rice washing water
3 tablespoons of oil, for stir-fry
8 red onions, thinly sliced
Puree:
6 shallots
4 cloves garlic
1½ tsp pepper grains
Sangria coriander
½ teaspoon cumin
3 cm of ginger
1 tablespoon of brown sugar slices

Complementary

1. Bake/rice cake to taste
2 chives, finely sliced
3 tbsp fried onions
3 lemon
Sambal sauce

How to make

Add beef, offal, cinnamon, and salt into a pan containing rice washing water. Cook until the meat is half cooked
Saute the shallots until fragrant, add the spices, sere, and taco. Saute until fragrant and cooked. Add sauteed seasoning to the meat stew. Add brown sugar, cook, until the meat or innards are soft and cooked
Lift the meat or innards, then cut into pieces. Put it back in the sauce. Serve Coto with complement and chili sauce
If you want to enjoy this one culinary dish, please search in your city because it is very much scattered, but it is not original when enjoying it in the city where the culinary origin is. Wait what Labi is going to hunt for a culinary city to enjoy culinary offerings and the beauty of its natural attractions, let's visit the city of Daeng, the world of the traditional culinary archipelago.