Papeda Yellow Fish Gravy
For the uninitiated, is sago papeda whitish translucent color with a soft texture but sticky, almost like glue. For the people of Papua and Maluku, papeda become a sort of substitute for rice in the main course. Sago tree thrives in the region so normal that sago is the staple food of local residents. Even sago supposedly have better carbohydrate content of rice. In Papua, papeda usually served at special occasions, such as custom events and family gatherings. However, with development time, papeda also now be easily found in the food stalls. To make papeda do not so difficult. Sago starch is first diluted with a little water. Then gradually boiling water poured into the sago dough. Mix well until cooked sago. When ripe dough will be sticky sago like white glue and clear. If the color is not clear, the possibility of sago still immature and can be cooked over low heat while constantly stirring. There is also the added sugar and salt in sago to taste. How to present papeda was somewhat unique. A pair of long chopsticks are used to make balls of sago. Each chopstick is held both hands then rotated rapidly to form balls. Fast circular motion chopsticks become the most effective way to take the dough papeda because the texture is chewy and sticky. Spoon and fork is guaranteed not to be much help. Sago balls that have been formed earlier and then served in a dish that already contains a dilute yellow sauce. Fish sauce yellow / spicy and sour fish sauteed kale / papaya flower is a faithful companion papeda. The menu is crucial complement dining pleasure papeda, because of papeda actually tend to bargain. Just as if we eat rice with side dishes. When eaten, the dots sago will glide smoothly into the esophagus accompanied by the taste of fish sauce is tasty and refreshing yellow. Fish that can be used for yellow gravy include tuna, catfish, snapper, or fish cakes. Some like to use the lake fish because they think when processed fish is not too fishy and not smell the soil. Papeda uniqueness was not only the presentation process. To eat it also needs its own technique. For indigenous Papuans example, papeda enjoyed without using cutlery. Sago spheres will langung inhaled / aspirated from the edge of the plate while taking the yellow sauce. This method gives sensation. Sagunya need not be chewed, just feel the texture with the tongue and then swallowed immediately. One more thing, papeda should be eaten in a warm state. When it is cool flavor and texture will change. Interested tasting fish sauce papeda and yellow? You can try to make it yourself at home. Or if they travel to Papua, can try to stop food stalls that provide this special menu, such as Yougwa Restaurant at the edge of Lake Sentani, Jayapura.
Title : Papeda Yellow Fish Gravy - Food Traditional West Papua
Description : Papeda Yellow Fish Gravy For the uninitiated, is sago papeda whitish translucent color with a soft texture but sticky, almost like ...