Among the culinary specialists who are liking to cook tasty it is also useful, such product, rather new in the Russian market, as granulated sago gains popularity. However there are still many questions to technology of preparation of this starched grain made of a core of a cycads palm tree.
It is required to you
- 1 glass of a sago;
- 3-4 liters of water;
- big pan;
- sieve or colander.
Instruction
1. It is possible to cook a sago in different ways, depending on a goal. For porridge from a sago take grain, touch it, then wash with cold water. Lower in the boiling added some salt water and you cook to semi-readiness about 30 minutes. Periodically stir slowly that it wasn't formed lumps. When grain half boils soft, cast away a sago on a colander or a sieve. After water flows down, put grain in a small pan so that it reached a half of capacity, and cover the smaller diameter that it densely pressed a sago. Put on a water bath, bring to readiness within 30 minutes.
2. For preparation of stuffings from a sago there is no need to bring grain to full readiness as it will be exposed still to further heat treatment. Therefore it is necessary to repeat actions of the previous step, but take to exclude a water bath the touched grain, carefully wash with cold water. Lower in the boiling added some salt water and you cook about 30 minutes, periodically stirring slowly. When grain becomes translucent, cast away it on a sieve and after water flows down, you can use a sago as a part of various stuffings for pies.
3. For a pudding from a sago use the following method: fill in grain with cold water and leave for 2-3 hours. After this time cast away a sago on a sieve or a colander and after excess water flows down, place grain in 2 glasses of the boiling milk. You cook 30-35 minutes until ready, periodically stirring slowly. You watch that the sago didn't boil soft.
4. If you often use a sago in the diet, it is possible to use a universal way of preparation which will help you to save time further. Weld a sago to semi-readiness in the way stated above. Cast away grain on a sieve or a colander. After water flows down, spread out a sago to a clean towel and let's grain dry out. After that put a sago in a container and remove in the fridge. The grain prepared thus as required can be used for further cooking.