Sago grilled slabs
As a long-lasting food source, plate sago was created. The solid and hard sago plate can indeed last for months.
Moreover, how to eat sago plate/slabs is not difficult, just dip it with warm tea or coffee, everyone can enjoy it. Usually plate sago is reddish white or brownish.
This is because the place to burn sago is made of stone or clay so that it makes the sago flour color like its mold when baked. The traditional way of making sago plates is quite simple.
Sago is sifted two to three times to get really fine grains. Then put into forna or sago plate mold.
The plate mold or forna is then burned under a fire with coconut husk as a fuel source. When it is hot, the mold is removed and the sifted sago is inserted into it.
If it is browned, the sago can be taken from the mold. Kletak-kletuk, that's the sound that is made when eating sago plates.
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| It tastes bland a little savory. However, if it is mixed with warm tea or coffee, it will be much more delicious. |
Just dip it into the hot drink and eat it. Once in a while, we take a sip of the warm sweet tea and coffee as we chew the sago plates that are still left in our throats. Hmm... delicious.
Making sago porridge made from sago slabs
Well, this time we will make plate sago preparations by making delicious Ambon sago porridge. Invite father, mother, and brother to cook together.
The ingredients we need in making this plate of sago porridge are 200 grams of plate sago. We can get it at the nearest shops. Next salt ¼ teaspoon.
Brown sugar 100 grams (combed). 200 grams of white sugar. So that the spices are more fragrant, don't forget 1 pandan leaf. Now, we are looking for the ingredients for the sauce, namely 400 ml thick coconut milk, teaspoon salt, and 1 tied pandan leaf.
How to make it, soak the sago plate in water for 30 minutes. Then discard the sago soaking water and knead the sago until it is crushed.
Put the sago in a pot of water and cook on medium heat and stir well. When the sago porridge has thickened, add brown sugar, white sugar, and salt.
As for the coconut milk sauce, cook the coconut milk, salt, and pandan leaves and stir so that the coconut milk doesn't break. Finally, pour it over the brown sago pulp.