Sago
From LoveToKnow 1911
SAGO, a food-starch prepared from a deposit in the trunk of several palms, the principal source being the sago palm (Metroxylon Sagas) (see fig.), a native of the East Indian Archipelago, ...
Sago
Related Category: Food and Cooking
(s´g) [Malay], edible starch extracted from the pithlike center of several E Asian palms (chiefly Metroxylon sagu) or sometimes of cycads.
A starch that is extracted from a variety of palm plants, most notably the sago palm. This starch is commonly used as a thickener for soups, puddings, sauces, and glazes.
Soak the sago in water for an hour. Boil it with water.
Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent.
Lower the heat and leave it for 15 minutes. Stir occasionally.
Heat the ghee in a pan.
Sago A starch made from the pith of the sago palm.
Salamander A commercial grill which can be heated to very high temperatures.
Salami A salted, smoked or air-dried sausage.
Sago A pure starch foodstuff extracted from the sago palm or other palms that develop a starchy pith. When mixed with water and pressed through a seive and left to dry, it creates sago pearls, commonly found in South East Asian 'bubble' drinks.
sago starch = sago = pearl sage Pronunciation: SAY-go Notes: This flour is made from the inner pulp of the sago palm. It's often used to make pudding, but it can also serve as an all-purpose thickener. Look for it in Asian markets.
Sago Pearls:
Made from the starch of the sago palm, they can be used as a thickener in desserts.
Saguaro: ...
Sago can be made into steamed puddings such as sago plum pudding, or ground into a powder and used as a thickener for other dishes or as a dense glutinous flour.
..... Click the link for more information. , based on the center of various palm trees.
Sago Pudding (Singapore): Side dish made from sago, coconut milk, and tropical fruits.
Saijan Ki Phalli (Hindu): Drumsticks
Sake (Japan): Can be either a fresh salmon or a smoked salmon, and most commonly eaten raw.
2 cups sago (sabudana)
1 potato (peeled diced small and boiled)
2 green chilies (washed and chopped) ...
How to Find Sago in the Grocery Store
Taste Difference between Goose and Turkey
What is Foie Gras?
Substituting Soy Milk for Milk in Cooking
Which Melts Faster, Ice Cream or Sherbet?
Jordanian Recipes
How to Cook Buffalo ...
Sago: Tapioca pearls
Salabat: Ginger tea
Saluyot: Okra leaves
Sampalok: Tamarind
saute: to cook in a small amount of hot fat. scald - to heat a liquid to just below the boiling point, when bubbles form around edge of pan.
Cheese flavoured with blue fenugreek (Schabzigerkäse, occasionally transcribed into English as 'sap sago cheese') is a specialty local to the region around Glarus, in the Swiss canton of the same name.
Sliced onions and chilies are added and the raw fish salad is eaten with toasted sago, locally called sagok.
The Kadazandusun people of Borneo in Sabah, East Malaysia have a similar dish called Hinava.
Desserts are often thickened with sago, tapioca, gelatin or a gelatine substitute such as agar.
search
A starch made from the pith of the sago palm, used to make puddings. Saguaro
search
Tall cactus found in Arizona; its fruit is made into jams and jellies. Sake ...
Tomato Sauce: ketchup. Sago: tapioca.
Spaetzli: small drops of soft dough either poached or fried before adding to soups.
Many crops can be used as the source of starch Maize, rice, wheat, potato, cassava, arrowroot, and sago are all used in various parts of the world. In the United States, cornstarch (from maize) is used almost exclusively.
It is normally manufactured from either sugar cane or date palms, but recent trends in its manufacture have resulted in jaggery made from the sap of coconut and sago palms.
In the kingdom of Fansur, on the western coast of Sumatra, Marco Polo encountered a food made from the starchy flour of the fruit of either the breadfruit tree (Artocarpus altilis syn. A. communis) or the sago tree ...
Cereal: an edible grain and seed, originating from barley, maize, cornmeal, corn, millet, oats, quinoa, rice, rye, sago, triticale, wheat, couscous and semolina.
 See also: Starch, Cooking, Milk, Water, Dessert
  
|
RSS
