Papua cuisine, which uses both fresh land and marine foods, is closely linked to the island's natural resources. Sago is a staple that is used to produce papeda, a starchy meal that is frequently eaten with fish or hot sauces. The main ingredients of Papuan cuisine are fish, shellfish, and wild game, while sweet potatoes and cassava are frequently utilized as vegetables. Traditional cooking techniques, like stone oven cooking, or (bakar batu), give the food distinctive characteristics. Papua's rich culture and relationship to the environment are reflected in its lively, filling, and communal food. Here Foods.IND has prepared you for the adventurous taste of Papua culinary.
Papuan yellow fish sauce recipe
Papuan yellow fish sauce is a flavorful and aromatic dish from Papua, typically made with fresh fish, turmeric, and a blend of local spices. The fish is cooked in a rich, golden sauce infused with turmeric, garlic, ginger, and sometimes chili, giving it a vibrant color and a balance of savory, spicy, and earthy flavors. This dish is often served with rice or papeda, a traditional sago-based dish, and is a popular way to enjoy the abundant fish found in the region’s rivers and seas. It’s a perfect representation of Papuan cuisine’s reliance on fresh ingredients and bold, simple flavors.
Ingridients:
1 kg tuna/(mackerel) fish
2 limes
3 bay leaves
4 cm crushed galangal
15 cayenne peppers
3 stalks crushed lemongrass
3 tomatoes
2 bunches basil
2 spring onions, sliced
enough water
salt, sugar, seasoning to taste
Ground spices:
12 red onions
6 pieces of garlic
4 cm turmeric
3 cm ginger
4 candlenuts, roasted
2 large red chilies
How to cook:
Wash the fish clean, then cut into pieces. Rub with lime juice and a little salt to remove the fishy taste. Leave it for 15 minutes, then rinse clean.
Lightly fry the fish until the outside is cooked, remove and set aside.
Saute the ground spices until cooked, add crushed lemongrass, crushed galangal and bay leaves, stir-fry with the ground spices until fragrant.
Pour enough water, wait until it boils.
Add chopped spring onions, whole bird's eye chilies and chopped tomatoes. Also add salt, sugar and seasoning to taste. Stir well.
When it boils, add the fish, cook until the spices are absorbed.
Add basil leaves, check the taste, if it's suitable, remove from heat.
Enjoy Papuan yellow fish in sauce with papeda or rice.
Manokwari grilled fish
Fresh, delicious fish from the surrounding waters is the specialty of the coastal region of Papua, where Manokwari grilled fish is a delectable dish. Before being expertly grilled over an open flame, the fish is usually marinated with a blend of regional spices, such as lime, turmeric, chile, and garlic. The fish is kept moist and delicate while gaining a smokey taste from grilling. A popular and delectable example of Manokwari's rich seafood culture, this dish is typically served with rice, sambal, and a side of fresh veggies.
Manokwari grilled fish Recipe:
Grilled fish ingredients:
1 tuna fish
1 lime
1 teaspoon salt
1 teaspoon pepper
Ingredients for chili sauce:
50 grams of all-purpose flour
10 red bird's eye chilies
10 shallot cloves
1 tsp granulated sugar
1 tsp salt
20 ml water
Preparing the fish:
The first step is to wash and remove the scales from the tuna fish. Then marinate with a mixture of lime juice, ground pepper and salt to taste. Let the fish rest for 15 minutes then set aside.
Preparing the chili sauce:
While waiting for the fish to finish marinating, coarsely grind the cayenne pepper and shallots for the raw chili sauce. Stir the ground spices with all-purpose flour, sugar, salt and a little water. Set aside.
Grilling the fish:
After 15 minutes have passed, prepare the charcoal and grill to grill the fish. Grill the marinated tuna until evenly cooked. Turn the fish over so it doesn't burn.
Serving:
To serve, place the grilled fish on a plate, then coat with the raw chili sauce that was made in the previous stage. Serve Manokwari grilled fish as a side dish with rice.
Sago Papeda
Papeda is a traditional dish from Papua, made primarily from sago, a starchy substance derived from the sago palm. The sago is cooked with water to create a thick, gel-like consistency, often served as a side dish with fish or rich, spicy sauces. Papeda has a neutral taste, allowing it to complement bold flavors from dishes like ikan kuah kunir (fish in turmeric sauce). Commonly enjoyed by the indigenous people of Papua, papeda is a staple food that reflects the region's reliance on local ingredients and traditional cooking methods.
Ingredients:
350 grams of sago.
Boiling water.
Just enough plain water
How to make:
Dissolve the sago with a little plain water, stir until it becomes a thick mixture. Don't use too much water so it doesn't runny.
Cook the water until it really boils.
Pour the sago solution with boiling water little by little, stir until it thickens.
Papeda is ready and you can serve it while it's warm.
Easy doesn't it? you can serve papeda with Ikan Kuah Kuning or Ikan Bakar Manokwari, the tools to eat papeda is preferably chopstick, if you couldn't use chopstick you can use spoon or fork
Comments
Post a Comment