Papeda. Papeda, or bubur sagu, is sago congee, a staple food of native people in Maluku Islands and Western New Guinea. 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.
Papeda is a traditional Indonesian dish, often said to be the local porridge variety.
It is made with sago, the staple food of the native people of Maluku and Papua.
Sago is the eastern Indonesian counterpart.
Kamu bisa punya Papeda menggunakan 4 bahan dan 4 steps. Here is how you cook that.
Bahan dari Papeda
- kamu membutuhkan of telur.
- kamu membutuhkan of tepung sagu.
- sekarang of Garam.
- kamu membutuhkan of air mineral kosong lubangi bagian tutupnya.
Subgenus Papeda Primitive citrus types Uses. Ichang papeda Citrus cavaleriei Ichang lemon Khasi papeda Citrus latipes Small-flowered papedaCitrus micrantha 'Biasong' Small-fruited papeda C. m. Papeda, or bubur sagu, is sago congee, a staple food of native people in Papeda is made from sago starch. The Moluccans and Papuans acquire the starch by felling the trunk of a sago palm tree, cutting.
Papeda instruksi
- Kocok telur masukkan kedalam botol mineral.
- Campur sagu dengan air aduk tambahkan garam (adonan encer).
- Panaskan teflon oles dengan sedikit mentega.
- Masukkan telur ke teflon dengan botol mineral (nuanginnya tidak rata) baru masukkan adonan sagu setelah matang gulung dengan tusukan sate.
Lihat juga resep Kapurung Makassar (Papeda), Papeda simpel enak lainnya! Most relevant Best selling Latest uploads. PAPEDA, hidangan satu ini mungkin tidak terlihat menjanjikan dari segi penampilan. Teksturnya juga kurang menggugah selera, tapi ketika dicicipi, penilaian tersebut sirna seketika. De beste borden van isap papeda.