Sago grain

Sagos call grain which is produced from starch. The real grain is produced from trunks of the palm trees growing in New Guinea, Malaysia, India, in Southeast Asia. Cultivation of a sago palm tree and production of a sago is as important for new Guineans as cultivation of rice for Chinese, Hindus or Japanese.

The sago grain prepared from palm trees is considered real, at us the potato and corn sago, a grain basis – starch which there is a lot of in potatoes and corn gained distribution.

Than sago grain is useful?

The sago contains a minimum of proteins so this product is ideal for those who are forced to keep for health reasons to a special diet, for example, at diseases of kidneys.
Sago grain also is useful that it contains carbohydrates, sugar, food fibers, vitamins E, PP, A, sincaline, magnesium, silicon, zinc, iron, copper.

Nutritionists recommend a palm, potato and corn sago because dishes from it are well acquired, caloric content at grain rather low – 335 calories for 100 grams of a dry product.

Skills in preparation of a sago will be useful to those who have such rare disease as a Gee's disease, that is intolerance of a gluten. In sago grain, unlike other grain there is no gluten (gluten) – culprits of the fact that many allergic persons cannot use porridges, and it is the known energy sources.

The sago is a product which often physicians include in a medical diet at many diseases, recommend to give to children and to use to the exhausted people who underwent an operation, a serious illness.

The use of grain dishes of a sago promotes appetite improvement.

Preparation of a sago

For a start it is a little about outward of a sago. As grain is not really spread in our country, not all know how it looks and are lost when go behind it to shop.

Grain of a sago is not similar on one of grain known to us are the snow-white easy balls reminding from far away the crushed polyfoam.

Choosing a sago, pay attention that it was dry and pure, without foreign inclusions. By the way, can get and the yellowish or brownish sago – it means that it was tinted burned sugar. Read structure on the label.

Traditionally from grain of a sago cook porridge and a stuffing for pies.

To cook porridge, including from an artificial potato or corn sago, it is necessary to take three tablespoons of grain, 200 grams of water, 0,5 glasses of milk, 0,5 teaspoons of sugar, two teaspoons of butter, salt to taste. With water it is necessary to put salt and sugar in milk, to boil, pour grain, to boil thoroughly 20-30 minutes then to remove a pan from a plate and to put in an oven for 5 minutes. With oil porridge is filled already before giving on a table.

To prepare a stuffing for pie, the sago is washed in cold water, put in boiled water, cooked 20-25 minutes until grain becomes transparent. After this sago throw back on a colander, wait until water flows down, spread in a bowl, add the crushed hard-boiled eggs, the kindled butter, chopped greens, mix.

To cook milk sago grain soup, it is necessary to fill in it with water, to wait, until infuses, after to weld to semi-readiness, to cast away on a colander, to add the boiling milk, sugar, butter, to cook longer.

Sago grain well mixes up with rice so it is possible to cook also such porridge. Grain undertakes in equal parts, the sago is recommended to be wetted in advance.

Those who has a renal failure can use the same recipes, but to take for preparation of dishes not milk, and just water.

In advance welded palm, potato, corn sago can be stored in the refrigerator, to use if necessary as usual porridge as a garnish to fish, meat dishes.

Besides, honey, fruit and berries so it is possible to make sweet breakfasts or desserts from grain are well combined with a sago.

Preparation of the sago made not from palm starch is rather labor-intensive process. Not always the dish turns out such what it thought therefore it is important to observe proportions, not to overdo a sago on a plate. It is even better to buy after all the sago received from palm starch. It is more expensive, than potato or corn, but monetary expenses will pay off time and pleasure derived from cooking and the use of dishes from unusual grain.

Contraindications

It is undesirable to croup of a sago to eat at obesity, individual intolerance.