March 3, 2025
Papeda is a chewy sago porridge eaten by twirling it with chopsticks or a fork and spoon. It's gluten-free, extremely filling, and is usually paired with a tangy, aromatic yellow fish soup. This version is designed to be budget-friendly and traditional.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients (Papeda): | ||
| Sago starch (tepung sagu) | 150g (~1 cup) | $0.75 |
| Water | 600–700 ml | Free |
| Salt (optional) | A pinch | $0.02 |
| For Ikan Kuah Kuning (Yellow Fish Soup): | ||
| Mackerel, tilapia, or local fish | 500g | $2.50 |
| Garlic | 3 cloves | $0.15 |
| Shallots | 4 | $0.20 |
| Turmeric (fresh or powder) | 1 tsp | $0.10 |
| Candlenuts (optional) | 2 pcs | $0.10 |
| Lemongrass (smashed) | 1 stalk | $0.15 |
| Lime or lemon juice | 1 tbsp | $0.10 |
| Bay leaf | 1 | $0.05 |
| Oil (for sautéing) | 2 tbsp | $0.10 |
| Salt & pepper | To taste | $0.05 |
| Water | 500–600 ml | Free |
Make the Papeda: Place sago starch in a large bowl. Add a bit of cold water (just enough to dissolve). Meanwhile, bring about 600 ml of water to a boil. Pour the boiling water slowly into the sago while stirring continuously. Stir until it thickens and becomes translucent and sticky. Set aside (it stays warm and gooey).
Prepare the Yellow Fish Soup: Clean the fish and cut into medium chunks. Make a spice paste by blending shallots, garlic, turmeric, and candlenuts (if using). Sauté the spice paste in oil until fragrant. Add lemongrass, bay leaf, and 500–600 ml water. Bring to a boil. Add fish, salt, pepper, and lime juice. Simmer until fish is cooked (~10–15 min). Adjust seasoning to taste.
Serve: Scoop papeda into serving bowls using a ladle or twirl it with chopsticks/spoon. Pour fish and yellow soup over or beside it. Eat by twirling papeda and dipping it into the soup.
📌 Final Notes:
