Delicious Kaledo recipes from Palu

Introduction

Kaledo, a traditional dish of Palu and other cities in Sulawesi. The origin is said to be from the area between the two rivers called “Kaledo”, meaning “coarse rice”. It can also be made with other grains like sorghum, corn or maize. Kaledo soup is known as “Cempaka Tondong” in Javanese and Sundanese, which means little rice flower soup. There are many ways to make Kaledo, but for this recipe we will use kuah Kapsul (Gelatin) as glue (umam). Kuah kapsul has a lot of collagen and acts like glue when mixed with water and sugar; it will help to thicken and bind ingredients together

Kaledo is a traditional dish of Palu and other cities in Sulawesi.

Kaledo is a traditional dish of Palu and other cities in Sulawesi. It is made with rice flour, coconut milk, and sugar. This recipe can also be made with banana or pandan leaves instead of spinach to give it a different flavor profile. Kaledo is similar to kue cubit but not just because it has a similar name!

The origin is said to be from the area between the two rivers called “Kaledo”, meaning “coarse rice”.

Kaledo is a traditional dish of Palu and other cities in Sulawesi. It is made from rice flour, coconut milk and vegetables such as green beans and sweet potato. The origin is said to be from the area between the two rivers called “Kaledo”, meaning “coarse rice”. It can also be made with other grains like sorghum, corn or maize

Kaledo tastes best when served with steamed fish or meat dishes (like grilled chicken).

It can also be made with other grains like sorghum, corn or maize.

Kaledo is also made with other grains like sorghum, corn or maize. Sorghum is used in Africa, corn in North America and maize in South America.

You can make Kaledo with any of these grains if you prefer them to be cooked separately before adding them to the dough.

Kaledo soup is known as “Cempaka Tondong” in Javanese and Sundanese, which means little rice flower soup.

Kaledo soup is known as “Cempaka Tondong” in Javanese and Sundanese, which means little rice flower soup. The origin of this dish is said to be from the area between the two rivers called “Kaledo”, meaning “coarse rice”.

The kaledo soup is made from a mixture of water and steamed white rice that has been boiled together with aromatics such as ginger, lemongrass and turmeric powder.

There are many ways to make Kaledo, but for this recipe we will use kuah Kapsul (Gelatin) as glue (umam). Kuah kapsul has a lot of collagen and acts like glue when mixed with water and sugar; it will help to thicken and bind ingredients together.

Kuah kapsul is a gelatin that can be used to thicken and bind ingredients. It’s made from the collagen extracted from animal bones, which has been processed by boiling for several hours until it becomes thick like glue. The gelatin will help to make your Kaledo more flavorful as well as easier to mix together.

In this recipe we will use kuah Kapsul (Gelatin) as glue (umam). Kuah kapsul has a lot of collagen and acts like glue when mixed with water and sugar; it will help to thicken and bind ingredients together

Conclusion

If you have tried this recipe, please let me know. You can also share your own recipes with me on Instagram or Facebook. I would love to see your photos!