Ingredients with Measurements:
- 1 cup sago flour
- 4 cups water
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tomato, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 pound fish, cleaned and cut into pieces
- 2 cups coconut milk
- 1 tablespoon calamansi juice
- 1 red chili, sliced
Special equipment needed:
- None
Step-by-step instructions:
1. In a bowl, mix sago flour and water until well combined. Set aside.
2. In a pot, sauté garlic, onion, and tomato in vegetable oil until fragrant.
3. Add fish, salt, and black pepper. Cook for 5 minutes.
4. Pour in coconut milk and sago mixture. Stir well.
5. Bring to a boil and then reduce heat to low. Simmer for 30 minutes or until the soup thickens.
6. Add calamansi juice and stir.
7. Serve hot with sliced red chili on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Sago flour can be substituted with tapioca flour.
- Fish can be substituted with shrimp or chicken.
Variations:
- Add vegetables such as spinach or bok choy for a healthier option.
- Use different types of fish or seafood for a different flavor.
Tips and tricks:
- Stir the soup occasionally to prevent the sago from sticking to the bottom of the pot.
- Adjust the amount of salt and pepper according to your taste preference.
- Use fresh coconut milk for a richer flavor.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a slice of lime on the side.
Garnishes:
- Sliced red chili
Pairings:
- Serve with steamed rice for a complete meal.
Suggested side dishes:
- Fried tofu
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to clean the fish thoroughly before cooking.
- Store leftovers properly to prevent foodborne illnesses.
Food history:
- Papeda soup is a traditional dish from Papua, Indonesia. It is usually served with fish or seafood and is a staple food in the region.
Flavor profiles:
- Creamy, savory, and slightly tangy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian