I'm not very good at cooking sago (tapioca pearls). The previous few attempts failed on me. I blame it on the sago itself. The sago I got was the largest size and everytime I boiled it, it just broken apart, not looking like pearls at all. But this time around, I decided to try the mini size sago to use in my Bobochacha and to make sago agar-agar.
The package didn't come with instruction but I remember Peony's make the sago pudding before, so I went to her blog to look up for the way to cook the sago. You can find her method here. As usual, I ended out pouring almost half of the package into my boiling water without knowing it will expand to so much. I intended to use it for my bobochacha but I ended out with so much sago that I used half of it to make this sago pudding. I made gula melaka with coconut syrup to accompany this yummy sago pudding. I used the rich coconut cream and thus my syrup became this milky brown color.
I didn't rinse this under cold running water and thus the pearls kind of stick together. Nevertheless, I can still feel the pearls when I bite into it instead of clump. This dessert is very easy to make and absolutely delicious. Do try it yourself ya! :)
Note: You can now buy Gula Melaka via MyTOA.
Hi!
ReplyDeleteI've posted the 'Pan-Fried Char Siew' recipe. Disi u get it?
-Es
Hi Es,
ReplyDeleteNo I didn't receive it. Can you try again? Thanks!
Wah, I like sago very much but I usually make sago 'tong soi' with apple or honeydew. Never realized that thr's such thing as sago pudding, must try on it next time.
ReplyDeleteya, I too always make the mistake of pouring too much sago into cooking pot.
ReplyDeleteend up with too much sago, so would add sago in other dish like greenbean / redbean tang-shui, or even add into agar-agar jelly to give the extra bites.
or make sago & pomelo tangshui ( using jingle's recipe )
the bigger sago really takes ages to cook.
Pan-Fried Char Xiu
ReplyDelete500g belly pork, cut into thick slices
3 tbsp chopped garlic
500ml water
2-3 tbsp light soya sauce
1 tsp dark soya sauce
2 tbsp oyster sauce
2 tbsp sugar
1. Mix pork, garlic, seasoning and marinate overnight in the fridge.
2. Bring water to boil, add in pork anc cook at medium heat until gravy is dry. Lower heat and continue to pan-fy the meat until the meat is lightly golden brown. Remove and serve.
Here's another recipe for your little girl.
500g pork belly or pork chop, sliced thinly
2-3 tbsp sugar
8 pips garlic (whole)
2 tbsp dark soya sauce
1 tbsp light soya sauce
1. Heat a little oil in wok, add in the garlic and fry until fragrant.
2. Add the pork slices and stir-fy for a minute. Add in half the amount of sugar and fry until sugar dissolves completely.
3. Add the remaining sugar and stir-fry until the remaining sugar dissolves and dry. (This method will crisp the pork slices)
4. Add in the remaining seasoning and stir-fry until well coated.
(Adjust the seasoning according to your taste as i don't take salty food)
Let me know whether you like these dishes. Have a nice day!
-Es
Hi gf,
ReplyDeleteYour sago pudding looks great!
Psy00060, do try this because each bite is sago heaven. :)
ReplyDeletePeony, I will try the sago agar-agar next, I love the extra bites it gives the jelly. Yum.
Thanks Es for the recipes, will feedback to you when I do make it. Need to buy some pork first. Sure is easy though. :)
Thanks V. :)