PAPEDA KUAH PEDAS - While Kuah Pedas Refers To a Spicy Soup



 Papeda Kuah Pedas is a traditional dish from Papua, Indonesia. Papeda is a staple food made from sago starch, while Kuah Pedas refers to a spicy soup. Here's a recipe for making Papeda Kuah Pedas:

Ingredients:

For the Papeda:

  • 200g sago starch
  • 1 liter water
  • Salt to taste

For the Spicy Soup (Kuah Pedas):

  • 500g fish fillets (such as mackerel or snapper), cut into bite-sized pieces
  • 1 liter water or fish stock
  • 4 shallots, finely chopped
  • 3 cloves garlic, minced
  • 2 red chili peppers, sliced (adjust to taste)
  • 2 bird's eye chili peppers (optional, for extra heat)
  • 2 tomatoes, chopped
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 2 tablespoons tamarind paste, dissolved in 1/2 cup water
  • Salt to taste
  • Cooking oil

For Garnish:

  • Fresh basil leaves
  • Lime wedges
  • Sliced green onions

Instructions:

For the Papeda:

  1. Prepare the Papeda:
    • In a bowl, mix the sago starch with water to form a smooth paste.
    • Transfer the mixture to a large pot and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency.
    • Continue cooking and stirring for about 10-15 minutes until the papeda becomes translucent and smooth. Add salt to taste and stir well. Remove from heat and set aside.

For the Spicy Soup (Kuah Pedas):

  1. Prepare the Fish Stock:

    • In a separate pot, bring the water or fish stock to a boil over medium heat. Add the fish fillets and cook until they are cooked through, about 5-7 minutes. Remove the fish fillets from the stock and set aside.

  2. Cooking the Spicy Soup:

    • In another pot, heat a little cooking oil over medium heat. Add the chopped shallots and minced garlic, and sauté until fragrant.

  3. Add Aromatics and Chili Peppers:

    • Add the sliced red chili peppers, bird's eye chili peppers (if using), chopped tomatoes, bruised lemongrass stalks, and kaffir lime leaves to the pot. Stir well to combine.

  4. Add Tamarind Paste:

    • Pour in the dissolved tamarind paste into the pot. Stir well and let the mixture simmer for about 5 minutes to allow the flavors to meld together.

  5. Seasoning:

    • Season the soup with salt to taste.

  6. Assembling:

    • To serve, divide the cooked papeda into serving bowls. Ladle the spicy soup over the papeda.
    • Place the cooked fish fillets on top of the soup.
    • Garnish with fresh basil leaves, lime wedges, and sliced green onions.

Enjoy your flavorful Papeda Kuah Pedas! Adjust the spiciness of the soup according to your preference.

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