Recipe : Famous Pallu Kaloa
Pallu Kaloa is the signature dish from Makassar,South Sulawesi. this dish have protein among the locals. The most popullar Pallu Kaloa creation is made with red snapper heads. another version can be made with chicken, beef or lamb.
Along with lemongrass and indonesian bay leaves, kluwek ( black nuts) play a major role in creating the aroma and flavor of pallu kaloa. As a result, the dish comes out quite similiar to east java Rawon. Adding kaffir lime leaves will punctuate the aroma and flavor even more. Despite the similiarities with the simple and straightfroward rawon, pallu kaloa still comes across richer, thanks to use of cumin, coriander and cinnamon.
Main Ingredients :
- 1 Large Snapper head (halved)
Spices :
- 10 shallots
- 3 garlic cloves
- 3 black nuts
- 2 indonesian bay leaves
- 2 lemongrass stalks
- 1 little finger sized piece galangal
- 1 small cut cinnamon
- 1 tbsp coconut sugar
- 1 tbsp coriander ( seeds, not powder)
- 1 tsp cumin ( seeds, not powder)
- 1 tsp pepper ( seeds, not powder)
- 5 cloves
- Tamarind juice, salt to taste
How To Make :
- Clean the fish head, coat with lime juice.
- Heat a little cooking oil in a pan and sautee the coriander, pepper and cumin. Then grind them to a powder using food processor or mortar and pestle.
- Slice 5 shallots and fry them ( use as garnish).
- Slice the remaining shallots along with the garlic and lemongrass then fry them in a skillet. Place the fish head in the skillet. Continue frying for a few minutes. Add the spice powder then pour in one liter of water. Continue cooking.
- Mix the black nuts and tamarind with half a liter of water. Dissolve and filter. Add it to the skillet. Also add the indonesian bay leaves, cloves and cinnamon.
- Transfer to a serving bowl. Garnish with fried shallots.
Note : a heavier version of pallu kaloa utilizes toasted grates coconut, added immediately before the soup comes to a boil.
