Aunu Senebre

This dish is very simple and very easy to make. We do not need much seasoning, just use a teapon salt. Very suitable for dishes with PAPEDA or warm rice.
The taste  it's not going to make you disappointed. hm .. so its Tasty, savory and delicious. so lets make it





Ingredients:

• 100 grams of  little Teri Fish,  washed, fried briefly
• 1 stick of taro leaves and stalks, sliced
• 100 grams of grated coconut rough
• teaspoon salt

How to make:

• Boiled taro leaves and stems until cooked. Remove and drain.
• Mix anchovy rice, taro leaves and stems, coarse grated coconut and salt. Stir well.
• Steamed ± 25 minutes over medium heat until cooked

This is Teri Fish.. (Dried Little fish)

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IKAN KUAH KUNING (Yellow Fish Gravy Recipe)

Ikah kuah kuning (yellow fish sauce), is one of the perfectly with PAPEDA. and  this is the recipe. 

Ingredients
    500 grams of tuna
    1 ½ tsp salt
    1 tsp tamarind dlarutkan with 50 ml of water, then filtered
    Oil for frying
    1 bay leaf
    4 lime leaves
    1 stalk lemongrass, crushed
    2 cm galangal, crushed
    600 ml coconut milk
    ½ tsp sugar
    Basil leave
 Seasoning Mashed

    6 spring onions
    5 cloves of garlic
    4 red chilies
    2 tsp coriander, roasted
    ½ teaspoon pepper
    3½ cm turmeric
    1 tsp salt
    ½ tsp seasoning, if necessary

How to Make

• Clean the fish and cut into pieces and coat the fish with salt and acid water solution. Let stand about 15 minutes, drain. Fish fry until cooked and browned then remove and set aside
• Heat a little oil fry the rest of the fish. Saute fish seasoning yellow sauce that has been mashed, bay leaves, lime leaves, lemongrass, and ginger until fragrant and cooked. Give coconut milk and sugar, bring to a boil while stirring.
• Enter fried tuna fish, reduce the heat. Bring to a boil again, lift. Enter the basil leaves and stir. cooked.
• Serve with PAPEDA

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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).

 like this

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