Resep: Papeda Enak

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 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. Recent genetic analysis shows the papedas. Kita bisa belajar memasak Papeda menggunakan 2 bahan dan 3 langkah. ini cara Kita membuat.

Berikut bahan Papeda

  1. kamu butuh 250 gram tepung sagu.
  2. kamu butuh 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 Citrus fruit are generally found year-round.

berikut langkah 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).

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, otherwise known as Kaffir-Lime, originates in Southeast Asia (Sumatra, Philippines, Malayan Achipelago). Its distinctive characteristic are the large wings at the leafstalk, making the leaves look like 'double-leafes'. The branches spread horizontally from the stem, the crown is arranged in tiers. Melanesian papeda Citrus macroptera can have petioles almost as wide and half of the length of the main leaf.

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