Kamu bisa membuat Papeda menggunakan 2 bahan ini dan dengan 3 cara sederhana untuk memasaknya.

Bahan-bahan untuk membuat Papeda

1. Siapkan 250 gram tepung sagu.
2. Tambahkan 700 ml air (saya pake air matang).

The Ichang papeda is an ornamental tree, grown for its interesting form and scented blooms followed by heavy decorative fruits. It, along with the papeda Khasi, are also important rootstocks. Papedas are often used as rootstock to improve the disease resistance, hardiness, and other traits of citrus. Papeda is one of the staple foods in Indonesian cuisine and it is usually eaten for breakfast; papeda porridges, also known as sago congee and bubur sagu, take the place of rice in daily meals in the Maluku Islands in Eastern Indonesia and in Papua New Guinea, regions where rice is not readily cultivated or available.

Cara mengolah Papeda

1. Campur tepung sagu dengan air sampai tercampur rata encer...
2. Masak dengan api kecil sambil terus aduk sampai mengental dan berubah warna agak bening. Ini saya pake cara simple langsung di masak ya..kalo cara tradisionalnya sagu di encerkan dengan sedikit air di dalam loyang, kmudian didihkan air dalam panci kemudian di siram ke sagu perlahan smbil di aduk sampai berubah tekstur menjadi agak bening. Harus hati2 krn air panas..
3. Cara penyajian Tarik papeda pake dua sendok garpu atau sumpit lalu di putar2 dan taruh di piring yang sudah di beri kuah..siap santap..oh iya tunggu uap panasnya hilang ya jangan lngsung di santap..bisa melepuh mulut tenggorokan..😁😁 untuk resep kuah kuning udah di post sebelumnya. (lihat resep).

Instead of growing rice, the people in these parts cultivate sago palm trees. Final thickened sago filtered again until clean. after filtering, clean sago is mixed with hot water and stir until it becomes papeda in picture not only show the papeda also vagetables and fish because delicious to eat with papeda. Papeda Citrus fruit are generally found year-round. Current Facts Papeda Citrus fruit are one of the oldest, most primitive forms of citrus, and have strong genetic ties with other citrus, particularly with limes. Melanesian papeda Citrus macroptera can have petioles almost as wide and half of the length of the main leaf.