This is a Bugis cusine called Coto Makassar. The taste is rather quite similar to that of Soto Javanese &  Soto Minang. However, there is some difference in the ingredients which makes this cuisine unique. Here are some photos that will give us an idea of some of the ingredients that made this food uniquely Bugis. Many thanks to Norzihan Zainudin for the cooking and preparation Coto Makassar, a hallmark dish that is still preserved by migrants of the Bugis community. 

Coto Makassar goes well with white rice or Burasak. Burasak is compacted rice cooked in coconut milk and wrapped twice in banana leave and cooked for a minimum of 6hrs.

Gound peanut is one of the ingredients to produce a viscous gravy.

Tao Cho, chilli padi and garlic for the sambal

Basic ingredients for Coto Makassar. The water that has been used to wash the rice is reused to boil the meat. This process is to remove the meaty smell of the beef/mutton during serving or when cold.

All ingredients are blended to produce a thick and delicious gravy

Coto Makassar, my style....
Coto Makassar is one of our delicious traditional foods that you can find in Makassar, South Sulawesi. I tasted the original Coto Makassar and decided to replicate that taste similar to the 'warong' that Tauhid Muhd and me ate just along Universitas Hassanudin. Armed with recipe from my 'twin' in Pontian and reminiscing the taste from Makassar through taste buds enabled me to worked my way through to achieve the exact scent (puasa). The X-tra ingredients that has differed from the regular Javanese Soto were rice-water, ground peanuts and tau-choh. Watch the video and you will see how these ingredients were fused to produce this refreshing dish. Try it and let me know.

Ian can cook, so can you!!

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