Ingredients with Measurements:
- 2 cups of Ichang papeda flour
- 4 cups of water
- 1 stalk of lemongrass, bruised
- Salt to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
a. In a large pot, bring 4 cups of water to a boil.
b. Add the bruised lemongrass and let it simmer for 5 minutes.
c. Remove the lemongrass from the pot and discard.
d. Slowly add the Ichang papeda flour to the pot while stirring continuously with a wooden spoon.
e. Keep stirring until the mixture thickens and forms a sticky paste.
f. Add salt to taste.
g. Turn off the heat and let the mixture cool down for a few minutes.
h. Using a strainer, strain the mixture to remove any lumps.
i. Serve the Ichang papeda with lemongrass hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Boiling
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 0g
Carbohydrates: 35g
Protein: 2g
Substitutions for ingredients:
- Ichang papeda flour can be substituted with regular tapioca flour.
- Lemongrass can be substituted with lime leaves or ginger.
Variations:
- Add coconut milk to the mixture for a creamier texture.
- Add chopped chilies for a spicy kick.
Tips and tricks:
- Stir continuously to prevent lumps from forming.
- Use a non-stick pot to prevent the mixture from sticking to the bottom.
Storage instructions:
- Store any leftover Ichang papeda in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, add a little water to the mixture and heat it up on the stove.
Presentation ideas:
- Serve the Ichang papeda in a bowl with a sprinkle of chopped scallions on top.
Garnishes:
- Chopped scallions
- Fried shallots
Pairings:
- Grilled fish or chicken
- Spicy sambal sauce
Suggested side dishes:
- Steamed vegetables
- Fried tofu
Troubleshooting advice:
- If the mixture is too thick, add a little more water.
- If the mixture is too thin, add more Ichang papeda flour.
Food safety advice:
- Make sure to cook the Ichang papeda thoroughly to prevent any foodborne illnesses.
Food history:
- Ichang papeda is a traditional Indonesian dish made from the Ichang fruit, which is a type of citrus fruit.
Flavor profiles:
- The lemongrass adds a subtle citrus flavor to the dish, while the Ichang papeda has a slightly sour taste.
Serving suggestions:
- Serve the Ichang papeda with lemongrass as a side dish or as a main dish with grilled fish or chicken.
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Region: Indonesian