PAPEDA

Papeda is sago porridge. chewy texture which is the typical food of eastern Indonesia, particularly in Papua and Maluku. Sago has become such a staple food and supposedly better nutritional content of rice. Because it is likely to bargain, papeda usually served with fish sauce spicy sour sauce yellow or rich enough flavor. 

How to make papeda not so difficult. Here is the recipe:Ingredients:

    Sago flour 100 gr
    Water 1000cc
    Salt 1/2 tsp
    Sugar 1/2 tspHow to make:

•  Partially thawed corn starch with water, approximately 300 cc. Add salt and sugar too.
• Boil remaining water (700 cc) to a boil.
• Pour boiling water into a dough sago flour slowly while stirring, stirring until evenly cooked sago.
• Signs ripe sago is warnaya become translucent white. If maturation is not evenly distributed, sago dough can be cooked briefly over low heat, stirring constantly.
• Once maturation has been uneven, immediately lift sago and serve warm. When cool textures and tastes can change.
•  Serve with fish papeda yellow sauce and sauteed vegetables (kale or flowers usually papaya).

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