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. Отменить.
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. Are you looking for Papeda vectors or photos? You can cook Papeda using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Papeda
- It's 5 sendok of tepung terigu.
- It's 1 of sinsok tepung tapioka.
- You need 1 siung of bawang putih.
- It's Secukupnya of garam.
- Prepare of Secukupnya penyedap.
- Prepare 1 butir of telur ayam.
- You need 150 ml of air.
- It's of Saos tomat.
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Papeda instructions
- Haluskan satu siung kecil bawang putih..
- Campurkan tepung, bawang, air, garam dan penyedap aduk sampai tercampur rata.
- Panaskan teplon, masukkan telur secara acak lalu tambahkan 1 sendok sayur adonan tepung tadi tipis2 saja..
- Setelah matang, gulung menggunakan tusuk sate.
- Sajikan dengan saos tomat.
Papeda atau bubur sagu, merupakan makanan pokok masyarakat Maluku dan Papua. Makanan ini terdapat di hampir semua daerah di Maluku dan Papua. Pembuatnya adalah para penduduk di pedalaman Papua. Tepung sagu dibuat dengan cara menokok batang sagu. #papeda Papeda is a traditional Indonesian dish, often said to be the local porridge variety.
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