Entree: Indonesia – Maluku – Papeda (Sticky sago porridge usually served with a spiced yellow fish broth and fresh chili condiment)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

- 1 cup (180 g) sago starch
- 4 cups (960 ml) water for cooking papeda
- 4 cups (960 ml) fish stock or water for broth
- 2 skipjack tuna steaks, approx. 8 oz (225 g) each, cut into 1–2 in (2.5–5 cm) chunks
- 1 tbsp (15 ml) vegetable oil
- 4 shallots, thinly sliced (about 2.8 oz / 80 g)
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 1–2 red bird’s eye chilies, sliced (optional) (about 0.2 oz / 5 g)
- 1 tbsp (15 ml) grated fresh turmeric or 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1 lemongrass stalk, bruised and halved
- 2 kaffir lime leaves (or 1 small lime leaf if unavailable)
- 1 tbsp (15 ml) tamarind paste or juice of 1 small lime (15 ml)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2.5 g) sugar
- 2 tbsp (30 ml) coconut oil or neutral oil for finishing (optional)
For fresh sambal (optional accompaniment):
- 4 bird’s eye chilies (or 2 red chilies for milder), chopped
- 1 small tomato, chopped (about 2.8 oz / 80 g)
- 1/2 tsp (2.5 g) salt
- 1 tsp (5 ml) lime juice
- 1 tsp (5 ml) palm sugar or granulated sugar

Instructions

1. Make the kuah kuning (yellow fish broth): heat 1 tbsp (15 ml) vegetable oil in a medium pot over medium heat, add sliced shallots and sauté until translucent, about 3 minutes. Add minced garlic, grated turmeric, and ground coriander; cook 1 minute until fragrant.
2. Add bruised lemongrass, kaffir lime leaves, 4 cups (960 ml) fish stock or water, tamarind paste or lime juice, salt, and sugar. Bring to a simmer.
3. Gently add the tuna chunks to the simmering broth and cook until just cooked through, about 5–7 minutes depending on size. Adjust seasoning to taste, then keep warm on very low heat.
4. Prepare the papeda: in a separate pot, bring 4 cups (960 ml) water to a rolling boil. Reduce to a gentle boil. In a small bowl, whisk 1 cup (180 g) sago starch with 1 cup (240 ml) cool water until smooth to make a slurry.
5. Slowly pour the sago slurry into the boiling water while stirring constantly with a wooden spoon or whisk to avoid lumps. Continue stirring vigorously; the mixture will thicken and become translucent and sticky in about 3–5 minutes.
6. Once it becomes glue-like and glossy, reduce heat to very low and cook, stirring, for 1–2 more minutes until heated through and fully glossy. If too stiff, stir in 1–2 tbsp (15–30 ml) hot water to loosen slightly.
7. Make the sambal: pound or finely chop the chilies with tomato, salt, lime juice, and sugar until a coarse paste forms. Taste and adjust acid, heat, and sweetness.
8. To serve: spoon hot papeda onto warmed plates or into small bowls. Pull portions into long strands with a fork or chopstick, dip into the yellow fish broth and bite with pieces of fish, and add sambal to taste. Drizzle a little coconut oil or neutral oil over the papeda if desired.