RESEP MASAKAN SEDERHANA

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Papeda

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Papeda or papaeda is the common name for a group of citrus native to tropical Asia that are hardy and slow growing, and produce unpalatable fruit. Walter Tennyson Swingle segregated these species into a separate subgenus, Papeda. It included the Ichang lemon, yuzu, kaffir lime, kabosu, sudachi, and a number of wild and uncultivated species and hybrids. Resep masakan sederhana kali ini kita akan membuat Papeda dengan 6 langkah. Yuk disimak cara mengolahnya.

Papeda
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 starch. The Moluccans and Papuans acquire the starch by felling the trunk of a sago palm tree, cutting it in half.

Kamu bisa mengolah Papeda menggunakan 17 bahan ini dan dengan 6 cara simpel untuk memasaknya.

Komposisi untuk memasak Papeda

  1. Siapkan 1/4 tepung sagu.
  2. Siapkan 1/2 kg ikan kembung.
  3. Ambil 1 ruas lengkaus.
  4. Siapkan 1 ruas jahe.
  5. Tambahkan 2 lembar daun jeruk.
  6. Ambil 1 batang sereh.
  7. Ambil Air.
  8. Siapkan Perasan air jeruk.
  9. Siapkan 1 ikat daun kemangi.
  10. Ambil Cabe rawit.
  11. Tambahkan Garam.
  12. Siapkan Gula.
  13. Tambahkan Merica.
  14. Siapkan Bumbu halus.
  15. Ambil 3 siung bawang merah.
  16. Ambil 1 siung bawang putih.
  17. Siapkan 1 ruas kunyit bakar.

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 Citrus fruit are generally found year-round.

Cara membuat Papeda

  1. Cuci bersih ikan lalu goreng setengah matang.
  2. Tumis bumbu halus beserta lengkuas, sereh dan daun salam sampai harum.kemudian masukkan ikan..
  3. Masukkan air dan perasanaair jeruk. tambahkan garam,gula, dan merica. Koreksi rasa.
  4. Setelah rasa sudah pas masukkan daun kemangi dan cabe rawit.masak hingga agak layu.
  5. Papeda : Cairkan tepung sagu di dalam panci beri sedikit garam kemudian masak sambil di aduk sampai kental dan berwarna bening.
  6. Siapkan piring masukkan papeda dan masukkan sayur ikan kembung. Siap untuk di hidangkan.

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. 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. Instead of growing rice, the people in these parts cultivate sago palm trees. Melanesian papeda Citrus macroptera can have petioles almost as wide and half of the length of the main leaf. The petioles of the Celebes papeda Citrus celebica can be larger than the blade in fully grown trees.

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