Limpeng Sagee

Acehnese culinary is varied. Other areas also have special culinary specialties. Like when I returned to Kotafajar, South Aceh Regency. There I enjoyed the culinary delights of South Aceh made from sago. This culinary is called limping sage.

Limpeng sage is a simple culinary made from sago and banana flour. The sago flour used can be still wet or freshly harvested, it can also be made from dry flour. In this case, my mother cooked limping sage from dried sago flour and ripe bananas.

First, the sago flour is seasoned to taste. Then take a very ripe banana. Peel the banana and take the very cooked flesh. Knead in sago flour. Add to taste. Mix sago flour and squeeze bananas until evenly distributed until they form a dough.

Add salt and sugar to taste. Heat a skillet or iron pot on the stovetop. It used to be heated with firewood. There is no need to use cooking oil. Put the sage limping dough in the jar. Press with your hands or a spoon until the dough forms a thin, thick circle.

Set the stove heat so that the heat does not burn the limping sage. In most places, some coat it with banana leaves so that it does not burn. If one side is cooked, then the limping needs to be turned over so that the other part is also cooked or cooked. Wait a few moments.

Limpeng sage is ready to be served. Cut it into pieces first to make it easy to eat. Usually, limping sage can be eaten directly without any other mixtures. If you want to mix it, you can use sugar, jam, and others.

It tastes very good. Moreover, this is the result of my mother's direct cooking. It has been a very long time since I ate Limping Sagee, Mom's cuisine. You will be addicted if you eat this limping sage. Limpeng sage can be a business idea for those of you who want to open a culinary business. Good luck.

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