February 24, 2025
Pallubasa is a savory beef soup served with rice or rice cakes, known for its spiced broth and unique addition of toasted grated coconut (kelapa sangrai) which gives it a nutty depth. This version is adapted to be as affordable as possible while maintaining authentic flavor.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| Beef (shank or brisket) | 500g | $3.50 |
| Beef liver or tripe (optional) | 200g | $1.00 |
| Grated coconut (fresh/dry) | 50g (½ cup) | $0.25 |
| Garlic | 4 cloves | $0.20 |
| Shallots | 5 | $0.25 |
| Coriander powder | 1 tsp | $0.05 |
| Cumin powder (optional) | ½ tsp | $0.05 |
| Nutmeg (pinch) | ¼ tsp | $0.05 |
| Galangal | 1 inch | $0.10 |
| Lemongrass (smashed) | 1 stalk | $0.15 |
| Bay leaf | 1 | $0.05 |
| Salt & pepper | To taste | $0.05 |
| Oil (for sautéing) | 2 tbsp | $0.10 |
| Water | 1.5–2 liters | Free |
| Optional Side: | ||
| Steamed rice or lontong | 5 servings | $1.00 |
| Egg (for topping) | 2 (halved) | $0.30 |
Prepare the Meat: Clean beef and offal. Boil briefly to remove scum, discard water. Refill pot with fresh water, add lemongrass, galangal, and bay leaf. Simmer for 1.5–2 hours until tender. Slice meat and offal into bite-sized pieces.
Make the Spice Paste: Blend or grind garlic, shallots, coriander, cumin, and nutmeg. Sauté the spice paste in a little oil until fragrant (~3–5 minutes).
Toast the Coconut: In a dry pan, toast grated coconut over low heat, stirring constantly until golden brown and aromatic. Grind briefly if desired to make it finer.
Combine Broth: Add sautéed spice paste and toasted coconut to the broth. Simmer everything together for another 15 minutes. Add salt and pepper to taste.
Serve: Ladle soup with beef and offal into bowls. Serve hot with steamed rice or lontong. Top with halved boiled eggs and more toasted coconut if desired.
📌 Final Notes:
