My Favorite Food

My favorite Food Jaha rice and Pupeda

(food typical of northern maluku)

My favorite food is Jaha rice and Pupeda :Jaha rice

1. Jaha rice

  

Jaha rice is traditional food in North Maluku. Usually typical North Maluku food is made from   ordinary rice mixed pulo rice (glutinous rice) with coconut milk, onion, ginger (May add a little salt  according to taste).

How to cook rice jaha

Ingredients:

1. 400 grams of sticky rice (soak a few hours)

2. 200 grams of rice

3. 400 ml of coconut milk

4. 1 pandan leaves

5. 1 piece of lemongrass

6. 3 kaffir lime leaves

Ground spices:

1. 2 cm ginger

2. 6 onion grains

3. 1 teaspoon salt

4. 1/2 tablespoon granulated sugar

Steamed glutinous rice and rice for 10 minutes. while boiled coconut milk, spices, leaves, lemongrass and orange leaves while stirring until boiling. pour the coconut milk into the rice mixture. stir well and steam until cooked.

Take a leaf. Lay the dough. Roll until solidified, input into bamboo that has been diraut until the thickness is quite thin. Burn over the coals until cooked. The way of putting bamboo is set rather tilted and the embers underneath. As shown in this picture.

  

Jaha rice is usually made on special days or special days, but when in the village I eat rice jaha every Sunday morning because my aunt makes it every Saturday afternoon for sale.

2. Pupeda

  

This one food in Maluku called Pupeda sadangkan in Papua they call Papeda, which is sago (sago can be derived from the tree of rumbia or also from cassava) cooked with hot water, its shape is similar to glue kanji.

Pupeda is generally eaten with soru sauce. Which is cooked for soru sauce usually is a smoked fish fumed with gonofu fire aka coconut (Maluku people say Fufu). Soru means acid. The sauce is clear, with a tamarind-spicy tone, as well as the smokey aroma of the fish asar. Hmm, impressive.

Materials for sago porridge:

1 pack of Sago or tapioca flour that has been diluted with 150 ml of water.

1000 ml boiling hot water / taste

Materials needed :

1 Kakap Fish.

1 orange lime.

1 tablespoon Salt / to taste

Spices that are mashed:

5 Onions Onion

5 Garlic cloves

1 fingers of fresh Turmeric

10 pieces of red pepper / rawit (according to our taste)

Other ingredients and ingredients:

3 tablespoons Cooking oil

2 stalks of lemongrass (take the whites and smear)

1/2 tablespoon Salt

800 Miles of Hot water / to taste

Instant powder broth to taste

2 red Tomatoes

After all ingredients lengkapa next meal we will membauat papeda along with the sauce. By looking at the steps below:

The first step, let the snapper fish clean from dirt in the stomach, scales and cut into several parts according to taste.

Wash the snapper with running water, then drain.

Then sprinkle the fish with lime juice and salt until evenly included into the body cavity. Let stand for 20 minutes.

Heat 3 tablespoons of cooking oil in a pan / frying pan.

Then saute the spices finely until fragrant and cooked.

Enter lemongrass and stir-fry and stir until fragrant.

After cooking spices and then insert pieces of fish, stir - stir briefly until all the ingredients are mixed evenly.

Pour boiling hot water into a fish stir, add salt and instant powdered broth.

Add the tomato slices, cook over low heat for 15 - 20 minutes until boiling and the fish is cooked.

For Sago / Papeda Porridge Making

1. Prepare the pot / pot, enter the water and cook until boiling.

2. After Educate pour the water slowly into the sago that has been diluted earlier, while stirring quickly until evenly distributed.

3. After the mortar has felt heavy and difficult then it is a sign that sago porridge has been cooked.

After all finished eating Put the sago porridge on a serving plate, and add the fish over the porridge, flush with the broth. Finally Papeda is ready to serve and can be eaten.

this is my favorite food, the typical food of North Maluku.

thank you.......