Papeda

Papeda or bubur sagu, is sago congee, the staple food of native people in Maluku and Papua. It is commonly found in eastern Indonesia, as the counterpart of central and western Indonesian cuisines that favour rice as their staple food.
Papeda is made from sago flour. The Papuan natives acquire the flour by felling the trunk of a sago tree, cutting it in half, and scraping the inner parts of the trunk. The trunk pulp is then mixed with water and squeezed to extract the starch-rich essence.

Ingredients Papeda

• 100 g of corn starch
• 1000 cc of water
• 1/2 tsp salt
• 1/2 tsp sugar

How to Make Papeda

1. Melt the sago flour with 300 ml water
2. Add salt and sugar
3. Boil the remaining water
4. Pour boiling water into corn starch solution , stirring gently so as sago cooked through
5. Papeda say is ripe if it is actually clear if still uneven ripening of the dough can be cooked over low heat , stirring constantly
6. If it is clear lift and serve warm

Yellow Fish Soup For Complementary Papeda

Ingredients

• 1/2 kg of tuna, clean and soak it with lemon and salt
• 1 piece of lime, juicing
• Basil, siangi
• cayenne pepper, remove the stem is green
• 2 tbsp oil for sautéing
• 1 stalk Lemongrass, memarkan
• 2 pieces of bay leaf
• 600 ml boiled water
• Spice paste:
• 2 cloves garlic
• 4 pieces of onion
• 3 pieces of pecan
• 2 cm ginger
• 2 cm turmeric
• 1 tbsp caster sugar
• 1 tsp tbsp salt

How To Make

1. Saute seasoning already mashed with Lemongrass and greetings until aromatic and cooked
2. Add boiled water, Cook until it boils
3. Enter your fish, salt, sugar and cayenne pepper, Cook until the fish is cooked
4. Just before cooking, add the basil leaves and lemon juice, mix well
5. Serve as a complement papeda

Categories: Main Course