Asian

Papeda

Name: Papeda
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 80 g sago flour (tepung sagu); 60 ml cold water; 450 ml boiling water; 0.75 tsp salt; 150 g tuna steak; 1 lime; 2 shallots; 1 clove garlic; 2 cm fresh turmeric; 1 cm fresh ginger; 1 candlenut; 1 red chilli; 1 stalk lemongrass; 1 tomato; 2 tsp vegetable oil; 250 ml water; 5 g lemon basil (kemangi)

The sago porridge of Papua and Maluku: glossy, near-translucent and stretchy, spooned into a bowl and eaten with ikan kuah kuning, a sharp yellow turmeric fish broth scented with lemongrass and lemon basil.

Lunch & dinner Pescatarian 25g+ protein 8g+ fibre

45 min20 prep · 25 cookMedium877 kcalper serving

Method

Rub the 150 g of tuna all over with the juice of 0.5 lime and 0.25 tsp of the salt. Leave to sit for 10 minutes — this firms the flesh and takes off any fishy edge.
In a mortar, pound 2 shallots, 1 garlic clove, 2 cm of fresh turmeric, 1 cm of ginger, 1 candlenut and 1 red chilli to a coarse, fragrant paste. A small blender works, but the pounded paste tastes rounder.
Warm 2 tsp of vegetable oil in a small saucepan over medium heat, add the paste and the bruised 1 lemongrass stalk and fry for 3 minutes, stirring, until the raw smell goes and the oil turns yellow. Pour in 250 ml of water and bring to a gentle simmer.