From Nangbus' Kitchen

The recipe for today is a traditional soup recipe from Tana Toraja (my beloved homeland). This soup is one of the most popular dish in traditional celebrations. It is easy to cook this soup and it uses common ingredients. Nowadays we can find this dish as one of everyday meals in Tana Toraja. 

I personally love to have it when I am not feeling well, especially when I am having cold or fever. Its not only it brings home comfort, but also its actually good for your health. 

Don't be intimidated by the floating chillies on the picture, trust me, its not that spicy, especially if you put the whole chillies (without cutting it) and you put it at the end of cooking. 

For this particular recipe, I am using the chicken that bred and raised in the country side (like my grandma used to do). The chicken mostly a bit skinny and less fatty. its growth-hormon free chicken. 

The spices; like the ginger, lemon grass, chillies and pepper in the soup gives you this warm and comfort feeling on everyspoon. Perfect for cold weather.

For this particular recipe, we both tried it on our kitchens at the same day, and both turned out awesome!! We always try our recipes at both kitchens before we upload it, just to make sure its worth the taste and easy to do. We did had fun mocking each other when one of us failed, and there are also tons of moments where we grief together wondering what went wrong when we couldn't nail a recipe. Cooking is fun!!

Today's recipe is another recipe on Indonesian soup (soto), but this time the soup comes from an area near my home town; Makassar, South Sulawesi. The locals call it Coto Makassar. This soto is actually easy to make, but if you are an Indonesian abroad, it will be a bit tricky to find the ingredients for the soup since the main ingredients of this soup is cow innards like such as intestine, lungs, tripe, liver and heart. I noticed that some people, especially in Europe and North America don't eat cow innards, they even consider it as 'trash'. What a pitty, little that they know, these ingredients are actually eatable and yummy. The thing is you have to clean it properly under a running water and cook it with lots of spice to remove its strong smell. 

This recipe might not be the authentic from my Great Great Great Grandmother nor a five star's hotel special recipe, but don't worry, the taste is as close as the real coto Makassar you find in Makassar. This is one is from my top list recipes for cold days in winter.