Among chefs who love to cook tasty and healthy, such a relatively new product on the Russian market as sago is gaining popularity. However, there are still a lot of questions about the preparation technology of this starch cereal, made from the heart of the sago palm.
It is necessary
-
- 1 glass of sago;
- 3-4 liters of water;
- large saucepan;
- sieve or colander.
Instructions
Step 1
You can cook sago in different ways, depending on your goal.
For sago porridge, take the cereal, sort it out, then rinse with cold water. Dip in boiling salted water and cook until half cooked for about 30 minutes. Stir occasionally to avoid clumping. When the cereal is half cooked, discard the sago in a colander or sieve. After the water has drained off, fold the cereal into a small saucepan so that it reaches half the container and cover with a smaller lid so that it presses the sago firmly. Put in a water bath, bring to readiness within 30 minutes.
Step 2
To prepare sago fillings, there is no need to bring the groats to full readiness, since they will still be subjected to further heat treatment. Therefore, it is necessary to repeat the steps of the previous step, but exclude the water bath - take the sorted cereals, rinse thoroughly with cold water. Dip in boiling salted water and cook for about 30 minutes, stirring occasionally. When the cereal becomes translucent, fold it on a sieve and after the water has drained, you can use sago in various pie fillings.
Step 3
For sago pudding, use the following method: Cover the cereal with cold water and leave for 2-3 hours. After this time, discard the sago in a sieve or colander and after the excess water drains, place the cereal in 2 cups of boiling milk. Cook for 30-35 minutes until tender, stirring occasionally. Make sure that the sago does not boil over.
Step 4
If you use sago a lot in your diet, there is a versatile cooking method that can help you save time later. Cook the sago until half cooked using the above method. Throw the cereal into a sieve or colander. After the water is drained, spread the sago on a clean towel and let the rump dry. Then place the sago in a container and refrigerate. The groats prepared in this way can be used as needed for further cooking.
