Pallu Basa (Makasar Meat and Grated Curry)
Pallubasa is the traditional food from Makassar, South Sulawesi. Pallubasa generally comparable with Coto that typically utilize tenderloin meat. It has huge various on its taste due to the fact that of making use of buffalo meat as the major material.
What differentiates Pallubasa from Coto Makassar is its seasoning, which is specifically created. Coto Makassar is consumed with ketupat, while Pallubasa is consumed with burasa. The production procedure resembles Coto Makassar.
The tenderloin is boiled, grilled and cut as Pallubasa quality. The spices is combined and stir-fry to the tenderloin. Boil the stir-fry flavoring.
When its prepared, exactly what makes it various to Coto is bring in the sangria coconut. The sauce classy and thick than Coto Makassar. The soup is rich mix beef, consists of grated coconut and completely well balanced taste. We can included sweet ketchup, chili to the bowl, and make belly really delighted.
Ingredients:
� 1 kg Beef, cut into pieces (1 X 3 X 5 cm)
� 3 tbsp Oil
� 5 cm Cinnamon stick
� 150 g Shredded coconut, roasted, ground
� 2 stalks Lemon Grass, bruised
� 1/2 nutmeg Nutmeg
� 3 Cloves
� 1 liter Coconut milk from 1 coconut
� 2 tbsp Tamarind juice
Spices (ground):
� 2 tbsp Coriander
� 100 g Red chili peppers
� 8 Shallots
� 1 1/2 tsp Chopped ginger
� 1 tbsp Chopped galangal
� 1/2 tbsp Peppercorns
� 1 tsp Cumin
� 1/4 tsp Aniseed
� 1 tsp Salt
Directions:
1. Heat the oil and saute ground spices, lemon grass, nutmeg, cloves and cinnamon up until great smelling.
2. Include beef and stir.
3. Include roasted coconut and coconut milk.
4. Stir and simmer from time to time up until the beef hurts and the gravy has actually thickened.
5. Bring in the tamarind juice and simmer over low heat for 5 more minutes.
6. Serve hot.
Pallubasa is the traditional food from Makassar, South Sulawesi. Pallubasa generally comparable with Coto that typically utilize tenderloin meat. It has huge various on its taste due to the fact that of making use of buffalo meat as the major material.
The tenderloin is boiled, grilled and cut as Pallubasa quality. The spices is combined and stir-fry to the tenderloin. Boil the stir-fry flavoring.
When its prepared, exactly what makes it various to Coto is bring in the sangria coconut. The sauce classy and thick than Coto Makassar. The soup is rich mix beef, consists of grated coconut and completely well balanced taste. We can included sweet ketchup, chili to the bowl, and make belly really delighted.
Ingredients:
� 1 kg Beef, cut into pieces (1 X 3 X 5 cm)
� 3 tbsp Oil
� 5 cm Cinnamon stick
� 150 g Shredded coconut, roasted, ground
� 2 stalks Lemon Grass, bruised
� 1/2 nutmeg Nutmeg
� 3 Cloves
� 1 liter Coconut milk from 1 coconut
� 2 tbsp Tamarind juice
� 2 tbsp Coriander
� 100 g Red chili peppers
� 8 Shallots
� 1 1/2 tsp Chopped ginger
� 1 tbsp Chopped galangal
� 1/2 tbsp Peppercorns
� 1 tsp Cumin
� 1/4 tsp Aniseed
� 1 tsp Salt
1. Heat the oil and saute ground spices, lemon grass, nutmeg, cloves and cinnamon up until great smelling.
2. Include beef and stir.
3. Include roasted coconut and coconut milk.
4. Stir and simmer from time to time up until the beef hurts and the gravy has actually thickened.
5. Bring in the tamarind juice and simmer over low heat for 5 more minutes.
6. Serve hot.
