📝 About This Recipe
Hailing from the coastal city of Makassar in South Sulawesi, Pallubasa is a soulful, deeply aromatic beef stew that stands as a rustic cousin to the more famous Coto Makassar. What sets this dish apart is its incredibly velvety texture and nutty depth, achieved by incorporating 'alas'—finely grated coconut that has been toasted until dark golden brown. Each spoonful offers a complex symphony of galangal, lemongrass, and warm spices, traditionally finished with a raw egg yolk for ultimate decadence.
🥗 Ingredients
The Meat and Broth
- 500 grams Beef Chuck or Brisket (cut into 2cm cubes)
- 250 grams Beef Offal (Tripe or Liver) (boiled separately until tender and sliced)
- 1.5 liters Water (for simmering)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 6 cloves Garlic
- 4 pieces Red Chilies (seeded for less heat)
- 2 cm Ginger
- 1 tablespoon Coriander Seeds (toasted)
- 1/2 teaspoon Cumin Seeds (toasted)
- 5 pieces Candlenuts (toasted)
The Signature Finish
- 100 grams Grated Coconut (toasted until dark brown and ground into a paste (Alas))
- 2 tablespoons Tamarind Water (from a small lump of tamarind soaked in water)
- 1 tablespoon Palm Sugar (grated)
- to taste Salt and White Pepper
Garnish and Serving
- 3 tablespoons Fried Shallots (for topping)
- 2 stalks Spring Onions (finely sliced)
- 1 per bowl Kampung Chicken Egg Yolks (optional, known as 'Alas')
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the 'Alas': Toast the grated coconut in a dry skillet over medium-low heat, stirring constantly for 10-15 minutes until it turns a deep, dark chocolate brown (be careful not to burn it). Once cooled, grind it in a mortar and pestle or spice grinder until it releases its oil and becomes a thick paste.
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2
Prepare the meat: In a large heavy-bottomed pot, bring 1.5 liters of water to a boil. Add the beef cubes, lemongrass, galangal, and bay leaves. Skim off any foam that rises to the surface.
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3
Reduce heat to low and simmer the beef for about 60-90 minutes, or until the meat is tender. If you are using offal, boil it in a separate pot until tender, then discard that water and slice the offal into bite-sized pieces.
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4
While the meat simmers, prepare the spice paste: Blend the shallots, garlic, chilies, ginger, toasted coriander, cumin, and candlenuts with a splash of oil until very smooth.
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5
Heat 3 tablespoons of oil in a frying pan. Sauté the spice paste until it becomes fragrant, changes to a darker color, and the oil begins to separate from the paste (about 5-7 minutes).
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6
Transfer the sautéed spice paste into the pot with the simmering beef. Stir well to incorporate.
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7
Add the sliced, pre-cooked offal into the pot if using.
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8
Stir in the toasted coconut paste (Alas). You will notice the broth thickening and turning a rich, dark brown color.
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9
Season with tamarind water, palm sugar, salt, and white pepper. Simmer for another 15 minutes to allow the flavors to meld deeply into the meat.
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10
Taste and adjust seasoning. The broth should be savory, nutty, and slightly tangy from the tamarind.
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11
To serve, ladle the hot soup and meat into individual bowls.
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12
For the authentic 'Alas' experience, drop one raw egg yolk into the center of each piping hot bowl just before serving. The heat of the soup will gently cook the yolk as the diner stirs it in.
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13
Garnish generously with fried shallots and sliced spring onions. Serve immediately with a side of lime wedges.
💡 Chef's Tips
Don't rush the coconut toasting; the deep brown color is where the signature smoky, nutty flavor of Pallubasa comes from. If you prefer a leaner dish, you can use only beef chuck and skip the offal entirely, though offal adds traditional texture. Always boil offal separately from the main broth to ensure the final soup stays clean and clear of any strong organ scents. Using a pressure cooker for the beef can reduce the cooking time to 30 minutes, but simmering traditionally develops a better depth of flavor. Use high-quality 'Kampung' (free-range) eggs if adding the raw yolk for the safest and richest experience.
🍽️ Serving Suggestions
Serve with a warm bowl of Steamed Jasmine Rice or 'Burasa' (Indonesian rice cakes cooked in coconut milk). Pair with a side of 'Sambal Kuning' (yellow chili sambal) for those who crave extra heat. Add a plate of 'Emping' (melinjo nut crackers) for a bitter, crunchy contrast to the rich broth. Complement the meal with a tall glass of iced sweet tea or 'Es Kelapa Muda' (young coconut ice) to balance the richness. Include a side of salty fried lungs (Paru Goreng) for an extra layer of authentic Makassar texture.