Ingredients with Measurements:
- 500g sago flour
- 1.5L water
- 500g chicken breast, cut into small pieces
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 2 stalks green onions, chopped
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring the water to a boil.
2. Slowly add the sago flour while stirring continuously with a wooden spoon.
3. Keep stirring until the mixture becomes thick and sticky.
4. Reduce heat to low and continue stirring for another 30 minutes.
5. Remove from heat and set aside.
6. In a separate pan, heat the vegetable oil over medium heat.
7. Add the garlic and onion and sauté until fragrant.
8. Add the chicken and cook until browned.
9. Add the tomatoes and cook until they are soft and mushy.
10. Season with salt and pepper to taste.
11. To serve, place a scoop of the papeda in a bowl.
12. Top with the chicken and tomato mixture.
13. Garnish with chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 10g
- Carbohydrates: 60g
- Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with beef or fish.
- Sago flour can be substituted with cornstarch or tapioca flour.
Variations:
- Add vegetables such as carrots, green beans, or bell peppers to the chicken mixture.
- Add coconut milk to the chicken mixture for a creamier texture.
Tips and tricks:
- Stir the papeda continuously to prevent lumps from forming.
- Add more water if the papeda becomes too thick.
- Use a non-stick pan to prevent the chicken from sticking.
Storage instructions:
- Store the papeda and chicken mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the papeda in the microwave or on the stove with a little water to loosen it up.
- Reheat the chicken mixture in a pan over medium heat until heated through.
Presentation ideas:
- Serve the papeda and chicken mixture in separate bowls and let guests assemble their own bowls.
- Top with additional chopped green onions or sliced chili peppers for added flavor and color.
Garnishes:
- Chopped green onions
- Sliced chili peppers
Pairings:
- Serve with a side of steamed rice or fried plantains.
Suggested side dishes:
- Fried plantains
- Steamed vegetables
Troubleshooting advice:
- If the papeda becomes too thick, add more water and stir until desired consistency is reached.
- If the chicken mixture is too dry, add a little water or chicken broth to loosen it up.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Papeda is a traditional dish from Papua, Indonesia, made from sago flour and water.
Flavor profiles:
- The papeda has a sticky and chewy texture, while the chicken mixture is savory and slightly tangy from the tomatoes.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian