Ladies and Gentlemen,, We meet again in Culiner of Indonesia.. I know i know i know that are many bloggers in world and most of all posting a lot of how to make kind of food in the world but this time i'll posting use simple language in English because most people didn't post his/her posting in English.
Ok ok ok can't wait to see it.. I'll posting about How to make Papeda/Kapurung. This food is come from Luwu, South Sulawesi(Celebes). As information papeda is smoothly like a bumble gum.
Note :Papeda delicious eaten when in hot conditions.
Ok ok ok can't wait to see it.. I'll posting about How to make Papeda/Kapurung. This food is come from Luwu, South Sulawesi(Celebes). As information papeda is smoothly like a bumble gum.
How To Make Papeda
First for all to make this food, u gonna need ingredients.
Here the ingredients :
1. 100 gr corn starch farmer
2. 1000 cc water
3. 1/2 tsp salt
4. 1/2 tsp sugar
Ok Then, if have all the ingredients, so make it know step by step. here we go :
Firstly we melt the sago flour with 300 cc of water, place in pan. Then, add salt and sugar.
After that, boil the remaining water (700 cc). Then pour boiling water into the pot before a solution containing a stir so that sago sago cooked through. If it still can be heated in the average maturity of a very small fire, stirring constantly.After that, sago is said is ripe when it is actually clear if all that is still there which means milky white immature.
And finally papeda sighting is similar to that glue made from starch or ongol-ongol, just ongol-ongol brown (because given the brown sugar).
After that, boil the remaining water (700 cc). Then pour boiling water into the pot before a solution containing a stir so that sago sago cooked through. If it still can be heated in the average maturity of a very small fire, stirring constantly.After that, sago is said is ripe when it is actually clear if all that is still there which means milky white immature.
And finally papeda sighting is similar to that glue made from starch or ongol-ongol, just ongol-ongol brown (because given the brown sugar).
I recommend how to eat this food. ok first papeda served on the concave plate (can also use a bowl, but his home district served dipiring concave). Then, put the fish into the sauce to taste dishes they will be, then take papeda and input into the TSB plates. Finally papeda fish sauce ready to be enjoyed.
Note :Papeda delicious eaten when in hot conditions.
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