Ingredients with Measurements:
- 1 cup sago flour
- 4 cups water
- 1 teaspoon salt
- 2 cups spinach, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add 1 teaspoon of salt to the boiling water.
3. Slowly add 1 cup of sago flour to the boiling water while stirring constantly with a wooden spoon.
4. Reduce heat to low and continue stirring for 10-15 minutes until the mixture becomes thick and sticky.
5. Remove from heat and cover with a lid to keep warm.
6. In a separate pan, heat 1 tablespoon of olive oil over medium heat.
7. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.
8. Add 2 cups of chopped spinach to the pan and sauté for 2-3 minutes until wilted.
9. Remove from heat.
10. To serve, spoon the papeda into bowls and top with the sautéed spinach.
Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Fat per serving: 3g
Carbohydrates per serving: 28g
Protein per serving: 2g
Substitutions for ingredients:
- Sago flour can be substituted with tapioca flour or cornstarch.
- Spinach can be substituted with kale or collard greens.
Variations:
- Add diced tomatoes and onions to the sautéed spinach for a more flavorful dish.
- Top with grated Parmesan cheese for added flavor.
Tips and tricks:
- Stir constantly while adding the sago flour to the boiling water to prevent lumps from forming.
- Use a non-stick pan to prevent the spinach from sticking to the bottom of the pan.
Storage instructions:
- Store leftover papeda and spinach separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the papeda and spinach separately until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Grilled fish or chicken
Suggested side dishes:
- Steamed rice or roasted vegetables
Troubleshooting advice:
- If the papeda becomes too thick, add a small amount of water and stir until desired consistency is reached.
Food safety advice:
- Make sure to cook the papeda thoroughly to prevent any risk of foodborne illness.
Food history:
- Papeda is a traditional dish from Papua, Indonesia.
Flavor profiles:
- The papeda is bland and starchy, while the sautéed spinach adds a savory and slightly bitter flavor.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian