Ingredients with Measurements:
- 1 cup sago flour
- 4 cups water
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 lb mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add salt and vegetable oil.
2. Slowly add sago flour while stirring constantly to prevent lumps from forming.
3. Reduce heat to low and continue stirring until the mixture thickens and becomes translucent.
4. Cover the pot and let it simmer for 10 minutes.
5. In a separate pan, sauté mushrooms and garlic until fragrant.
6. Add soy sauce and oyster sauce to the pan and stir until well combined.
7. In a small bowl, mix cornstarch and water to make a slurry.
8. Add the slurry to the mushroom mixture and stir until the sauce thickens.
9. Season with salt and pepper to taste.
10. Serve the papeda with the mushroom sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 45g
- Protein: 5g
Substitutions for ingredients:
- Sago flour can be substituted with tapioca flour.
- Mushrooms can be substituted with any other type of mushroom or vegetable.
Variations:
- Add shrimp or chicken to the mushroom sauce for added protein.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Stir the papeda constantly to prevent lumps from forming.
- Use a non-stick pan to prevent the mushroom sauce from sticking.
Storage instructions:
- Store leftover papeda and mushroom sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the papeda and mushroom sauce separately in the microwave or on the stove.
Presentation ideas:
- Serve the papeda and mushroom sauce in separate bowls for a more elegant presentation.
Garnishes:
- Garnish with chopped scallions or cilantro for added flavor and color.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Mixed greens salad
Troubleshooting advice:
- If the papeda is too thick, add more water to thin it out.
- If the mushroom sauce is too thin, add more cornstarch slurry to thicken it.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent foodborne illness.
Food history:
- Papeda is a traditional dish from Papua, Indonesia, made from sago flour.
Flavor profiles:
- The papeda has a mild, starchy flavor, while the mushroom sauce is savory and umami.
Serving suggestions:
- Serve the papeda and mushroom sauce as a main dish for lunch or dinner.
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Region: Indonesian