1. Kue Sagu Bagea
Kue Sagu Bagea is a traditional cake which is popular in the eastern of Indonesia such as Papua, Palopo, Manado, Bugis, Maluku, etc. Honestly, this cake is a bit hard bitten of its hard texture, but when it is already in your mouth, the cake will turn out to be soft. In Papua, it is sometimes filled with green beans.
2. Kue Lontar
This kind of cake is really similar to milk pie. It is made of flour, milk and sugar and melted soft textured mouthfeel. It is very good to be the dessert after you eat papeda.
3. Martabak Sagu
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Martabak sagu is different from another kind of martabak. The main ingredient of it is sago. As an addition for the sweet taste, brown sugar sauce poures out on the martabak that has been fried. It has such a unique texture and it has a different taste that will make you addicted with this food.
4. Papeda
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This the most papular food of Papua. Who doesn't know this food? Most of people know this kind of food. Yap, papeda is made from sagu. The texture of papeda as you guys can see, it is like porridge and it is sticky like glue. The taste of papeda is bland because it is eaten just like rice. Papeda is usually served by tuna or mubara spiced saffron or yellow fish soup.
5. Sate Ulat Sagu
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Satay is usually made by chicken or meat, but this one is made from sago worms. It hears very disgusting, right? But the taste so great and delicious! True to its name must have come from the sago sago palm. But make no mistake, this worm will not be encountered in the sago tree is still standing upright (not cut), but the (stem) sago tree that had been felled. Usually the sago tree has been cut down and the sago has been taken, the sago tree trunks are left up to a few days. Well, wait a long while before the sago tree trunk rot by itself, and there it will begin to emerge caterpillars called sago worms. This food is a nutrious food.
6. Aunu Senebre
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Aunu senebre is a typical food of Papua and West Papua are made from raw materials anchovy rice mixed with sliced taro leaves. This food has a texture that does not dry. Sliced taro leaves also add a savory taste of aunu senebre. In Papua typical meal is usually eaten with a plate papeda or umbu tubers.
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