Pallubasa
In this recipe
About this recipe
Pallubasa is a Makassar meat soup thickened with toasted grated coconut that has been pounded into the broth for a nutty, hearty finish.
Toast the coconut until truly fragrant—this step builds the soul of the dish.
Like coto, it can include offal. Offer a beef-only version if your family prefers it.
Prep & cook time
- Prep25 minutes
- Cook1 hour 35 minutes
- Total2 hours
- Servings5 servings
- LevelMedium
Tools you need
- Pot
- Dry skillet
- Mortar or blender
- Ladle
Ingredients
- 800 g beef and/or offal, cleaned and cut
- 150 g grated coconut, toasted and pounded
- Pallubasa spices: shallots, garlic, coriander, pepper, galangal, lemongrass, lime leaves
- 2 teaspoons salt
- 1.5–2 L water
- Lime and scallions, for serving
Directions
- Simmer the meat until tender; reserve the broth.
- Toast grated coconut until golden and nutty; pound or blend coarsely.
- Sauté the spice paste until fragrant.
- Add the paste and toasted coconut to the broth; return the meat to the pot.
- Simmer until the broth thickens and tastes rich, stirring so the coconut does not settle.
- Season with salt. Serve with lime and scallions.
Kitchen tips
- Stir after adding coconut so it does not settle and scorch.
- The broth should be hearty, not paste-thick.
- Prepare spices a day ahead to save time.
- A squeeze of lime at the table cuts richness.
Serve with
- Warm rice
- Ketupat
- Sambal
- Lime
How to store
Refrigerate up to 3 days. Reheat slowly while stirring.
Common mistakes
- Pale, untoasted coconut with little aroma.
- Scorching coconut on the pot bottom.
- Under-cooking tough cuts of meat.