Sago is made from corn starch. The creators of the population in the interior of Papua. Sago flour made by pound sago trunk. Trees are good for making sago tree between the ages of three to five years.
At first, the principal cut sago. Then the cob until the juice is squeezed out patinya. Obtained from this quintessence of pure sago flour that is ready diolah.Tepung sago and then stored in a tool called a pack.
Papeda usually eaten with yellow sauce, made from tuna fish or fish flavored mubara and turmeric and lime.
Spoiler for Papeda:
how to make use of sago sago original:
1. Sago flour is ready to be processed is input in the water, then filtered.
2. Then the distillate is mixed with a squeeze of fruit lobby - the lobby
Spoiler for the lobbies:
3. Then the result was a mixture of corn flour mixed with boiling water and mix until blended.
4. Sago will thicken over time, after curdling papeda usually served in sempe (a kind of a big pot). Papeda very peculiar way of taking, using chopsticks similar device called Gata - Gata
5. Papeda ready to eat.
Spoiler for sago:
If there is no genuine sago, sago starch can be made use of farmers. Here is how to make:
Material:
100 gr sago flour farm
1000 cc water
1 / 2 teaspoon salt
1 / 2 teaspoon sugar
Method:
1. Melt sago flour with 300 cc of water, place in saucepan
2. add salt and sugar
3. boil the remaining water (700 cc)
4. Pour boiling water into a pot which had contained solution
... stir that sago sago cooked evenly.
5. if still not yet mature could mean a very dijerang diapi
little, stirring constantly.
6. Sago is said to have cooked if it has a clear
all ... if there is still milky white .. who is not yet ripe.
7. papeda appearance is similar to freehand dr glue or starch ...
ongol2, only ongol2 brown (because given the brown sugar)
source:http://blog.unsri.ac.id/kaskuserr/bikin-laper-gan/papeda-makanan-khas-indonesia.-/mrdetail/5231/
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