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Pallu kaloa

Pallu kaloa is a traditional dish of fish head in sauce and spice mixture by people from Makassar in South Sulawesi Province, Indonesia. This cuisine is generally based on the head of the ikan kakap or snapper (Lutjanidae) and the kaloa or kepak or kepayang (Pangium edule) as the main spice.

Xvlor Pallu kaloa is snapper soup dish by people of Makassar

Pallu kaloa is a soup dish flavored with black kaloa beans as traditional dishes of South Sulawesi and especially Makassar City. Kaloa is used only kaloa seeds that have hard and black leather as a hint that these spices have grown old to become a cooking spice. This soup is black so in color.

The sauce usually contains snapper, but can also be grouper (Epinephelus), lamuru (Sardinella lemuru), katamba (Lethrinidae), kaneke (Plectorhinchus gaterinus), and tuna (Scombrinae). Fish is only taken on the head, but some people also like to include the meat.

The fish head is watered with lime juice and salt for 15 minutes, while the sauce is boiled water with the kaloa, galangal, lemongrass, garlic, onion, cinnamon, nutmeg, coriander, pepper powder, lime juice, lime leaves, onion, turmeric, candlenut, sugar cane and salt.

Makassar people generally eat pallu kaloa with lawara or buds of banana flower, mango salad, seaweed, fish egg and chilli. All dishes are served in hot with warm rice and become a lunch menu favored by the people of Makassar.

This dish is one of the traditional favorite foods by people in South Sulawesi and is very easy to find in the city of Makassar where many served in small stalls to luxury restaurants. Sulawesi and Indonesia in general is a marine culture where fish are very abundant to present a variety of culinary based seafood. Pallu kaloa is snapper soup dish by people of Makassar

Location: Makassar in South Sulawesi Province, Indonesia.

Routes and public transport: Flights to Sultan Hasanuddin International Airport in Makassar City.

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