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    How to Cook Sago - kawaling pinoy

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    © All Rights Reserved
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    Download as pdf or txt
    73 views1 page

    How To Cook Sago - Kawaling Pinoy

    Uploaded by

    Darleen Joy Udtujan
    How to Cook Sago - kawaling pinoy

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    !

    MENU !

    How to Cook Sago


    by Lalaine Manalo last updated March 12, 2016 posted May
    27, 2013 5 Comments

    427
    ! SHARES " Share # Pin $ Email

    Sago is the starch extracted from piths of


    tropical palm stems and is commercially
    produced and commonly sold in the form of
    pearls. They are usually cooked in water or
    choice of liquid and widely used in beverages
    and desserts. These spheres are really easy to
    prepare, requiring only for the most part boiling
    in water until translucent. But if you want them
    chewy or what I describe as “a bite with a fight”,
    I follow a certain technique on how to cook
    sago.

    I usually keep freshly-prepared sago in a bowl of


    cold water until ready to use but if I plan to keep
    the batch longer than a few days, I store the
    sago in a sterilized bottle with simple syrup to
    prolong shelf life. I included a recipe for packing
    syrup using brown sugar. Here are a few
    delicious things you can use sago:

    100% waterproof membrane


    With reflective detailing in the heel,
    forefoot and laces keep you lit up at
    night.

    Ginataang Bilo Bilo-a delicious concoction


    of palm fruits, tubers, banana, glutinous rice
    balls, jackfruit and sago stewed in coconut
    milk

    Sago at Gulaman-a refreshing summer


    cooler made with gulaman cubes, sago and
    simple syrup

    Ginumis-a shaved ice dessert much like the


    classic Filipino halo-halo but uses gulaman
    cubes, sago, pinipig and coconut milk

    Buko Salad Drink-a must try! a rich and


    creamy drink filled with gulaman cubes,
    young coconut strips, nata de coco, sago,
    condensed milk and coconut milk

    How to Cook Sago


    Prep Cook Total
    Print
    time time time
    5 mins 1 hour 1 hour 5
    mins

    Yield: about 4 to 5 Cups

    Ingredients
    water
    1 package (14 ounces) uncooked sago
    pearls

    For the Simple Syrup


    2 cups brown sugar
    2 cups water

    Get Ingredients
    Powered by Chicory

    Instructions
    1. In a pot over medium heat, bring enough
    water to cover sago pearls to a boil. Add
    sago pearls, stir gently and cook for about
    10 minutes or until translucent. Remove
    from heat, rinse well and drain.
    2. In the pot, add boiled sago and enough cold
    water to cover. Cook over medium heat,
    stirring occasionally, and bring to a gentle
    boil. When water has boiled for about 6 to
    10 minutes, remove from heat, rinse well
    and drain.
    3. In the pot, add enough cold water to cover
    sago and again, bring to a gentle boil.
    Repeat process until pearls are tender but
    chewy and translucent with no white in
    center. Under cold, running water, rinse
    sago a few times to remove excess starch.
    Allow to cool. Use as needed or store in
    simple syrup until ready to use.
    For the Simple Syrup
    1. In a sauce pot over medium heat, combine
    sugar and water. Cook, stirring regularly,
    until sugar has dissolved. Allow to slightly
    cool. Transfer sago into a clean bottle and
    pour in syrup.

    100% waterproof membrane


    With reflective detailing in the heel,
    forefoot and laces keep you lit up at
    night.

    MY LATEST VIDEOS

    More Good Food

    Mango Jelly

    Mango Sago

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    How to Make Sweet and Sour


    Sauce

    100% waterproof membrane


    With reflective detailing in the heel,
    forefoot and laces keep you lit up at
    night.

    Filed Under: Kitchen Tips

    << Pesang Dalag Calamansi Juice >>

    Hello! My name is Lalaine and


    welcome to Kawaling Pinoy
    where you’ll find Filipino and
    Asian-inspired recipes, cooking
    tips, and how-to videos. Read
    more...

    Subscribe
    Get updates via email and a FREE eCookbook!

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    Comments

    Ma Recipes says
    December 14, 2015 at 6:32 am

    Cooking Sago is really hard!!

    Reply

    Nelia says
    November 2, 2013 at 4:18 pm

    Hello, Lalaine,

    Really fond of your website, esp Pampanga cooking…


    synonymous to delicious and tasty Filipino food.

    Please bear with me if I have too many inquiries.


    Question about your Ginisang Pusit… does longer
    cooking the pusit tend to make it tough and chewy?
    Braising the pork hocks, do you mean pressure
    cooking?
    How can I incorporate sitaw with Ginataang Hipon?

    Thanks, Lalaine, and I am really blessed to come


    across your website. Thank you so much.
    Will always be a follower.

    Reply

    Lalaine says
    November 2, 2013 at 5:15 pm

    Hi Nelia

    Thank you for your kind words, I am thankful that


    you find my website of help with your everyday
    cooking. I don’t mind answering your questions
    and I am always glad to receive feedbacks.
    1) In the ginisang pusit, it is not really cooked too
    long. At the first stage, just boil it with the vinegar
    just until it begins to change color. At the second
    stage, make sure the tomatoes are already
    softened and have released much of their juice
    before adding the pusit. I find the 10 minutes to be
    just enough cooking time for me but of course,
    you can decrease the time just until the pusit is
    done to your preference.
    2) Braising means browning the meat and then
    cooking it in small amount of liquid until tender.
    You can brown the meat and transfer them to a
    pressure cooker if you like to speed up cooking.
    I’ve never tried it with paksiw na pata but I always
    cook my nilaga or sinigang in my pressure cooker.
    3) I have a recipe already for ginataang sitaw at
    hipon. here is the link
    http://www.kawalingpinoy.com/2013/03/ginataang-
    kalabasa-sitaw-at-hipon-squash-long-beans-and-
    shrimp-in-coconut-milk/.

    Again, thanks for your patronage. It brings me joy


    to know that people are actually reading my
    website I will be glad to answer your cooking
    questions.

    Reply

    NETH MUENA says


    September 14, 2013 at 8:06 pm

    Thank you ,good luck and God bLess.

    Reply

    Lalaine says
    September 14, 2013 at 10:11 pm

    Thanks, Neth.

    Reply

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