PAPEDA FROM PAPUA

Papeda is the staple food of our brothers in Papua and Maluku. Papeda made ​​from corn starch, and corn starch is usually made ​​by a resident in the interior.
Papeda are delicious when eaten with yellow sauce, fish sauce is a vegetable that is yellow. The yellow vegetable soup, no sour taste spicy mix. Hmmm, that's so good, especially when eaten while hot or warm.
You probably never heard of this, but have you ever imagine what would it be? For those of you who do not know, maybe you can imagine the 'kanji'. You know starch is given hot water? Approximately how its shape? Such as the 'glue' is not it? If the 'glue' that you eat how it feels? heheh. Definitely weird huh?

Corn starch is selected weeks to make papeda have good, because papeda can determine the quality of itself. But instead of sago flour sold in the super market. To my knowledge, the quality of which I ate papeda derived from corn starch white color rather wet and dense, meaning not as smooth as sago flour is sold in supermarkets. I know that corn starch was placed in a container which is also made ​​of sago leaves, called 'Tumang'.
How to make papeda though it looks easy, but not just anyone can do it. If up to one measure, the resulting papeda too liquid. Usually the first liquefied corn starch with water (sometimes given sugar and salt as well). After that, use hot water (boiling) for corn starch is dissolved into the already melted. By the time the hot water is poured, stirred slowly making sago cooked evenly.

After another complementary dish was available, papeda also ready to eat. Well I take papeda from place to transfer to a plate of course, require its own way. Can not use a spoon, like taking soup from the container. Usually papeda 'rolled' over and over again with the two sides 'chopsticks' bamboo clumps papeda to separate from the main to be moved to the dinner plate. Once is enough, papeda on plates supplemented with fish sauce to taste yellow, yellow fish themselves or grilled fish there. Papeda itself does not have the sense, therefore, largely determined by the delicacy Kuah yellow fish. This is the key of dishes are the real papeda.
Now the most exciting part is the way to eat it. Many people who are not unusual, perhaps thinking to use a spoon as usual. Indeed no malarang, but a native of the Moluccas or Papua will not use the method. Papeda that has been mixed with yellow fish sauce would be "sucked up" slowly from the end (side) plate, while taking the yellow fish sauce. Weird huh? But that's the way they eat.
O ya, papeda should not be the main or sole food except for those already familiar, especially to maintain a sense of satiety. Because every few hours later you will feel hungry again. After eating papeda taste, you may switch to other foods to complement your stomach needs.