http://www.marketmanila.com/archives/saba-at-sago A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Fri, 25 Jul 2008 08:39:45 +0000 http://wordpress.org/?v=2.0.7 http://www.marketmanila.com/archives/saba-at-sago#comment-59708 Sun, 30 Sep 2007 17:22:49 +0000 http://www.marketmanila.com/archives/saba-at-sago#comment-59708 this is one of my favourite afternoon merienda after school, very refreshing and satisfying! this is one of my favourite afternoon merienda after school, very refreshing and satisfying!

]]> http://www.marketmanila.com/archives/saba-at-sago#comment-59501 Fri, 28 Sep 2007 17:32:45 +0000 http://www.marketmanila.com/archives/saba-at-sago#comment-59501 pinky, try the method i mentioned above. i've always had perfect sago. the steeping and rinsing steps are important to keep the outside from getting mushy. the steeping step allows the inside to cook, while the rinsing prevents overcooking the outer part. pinky,
try the method i mentioned above. i’ve always had perfect sago. the steeping and rinsing steps are important to keep the outside from getting mushy. the steeping step allows the inside to cook, while the rinsing prevents overcooking the outer part.

]]> http://www.marketmanila.com/archives/saba-at-sago#comment-59401 Fri, 28 Sep 2007 05:47:21 +0000 http://www.marketmanila.com/archives/saba-at-sago#comment-59401 CecileJ, I think they are the same thing, from palm sap, but maybe the type of palm or length of cooking affects the final product? There is an interesting post on palm sugar <a href="http://chezpim.typepad.com/blogs/2006/03/palm_sugar.html" rel="nofollow">here</a>. CecileJ, I think they are the same thing, from palm sap, but maybe the type of palm or length of cooking affects the final product? There is an interesting post on palm sugar here.

]]> http://www.marketmanila.com/archives/saba-at-sago#comment-59397 Fri, 28 Sep 2007 05:29:25 +0000 http://www.marketmanila.com/archives/saba-at-sago#comment-59397 Are palm sugar and panocha synonymous? Parang mas masarap ang palm sugar. I tasted palm sugar in Malaysia but didn't buy any in the grocery store there. Do you have an idea where it is available in Manila? Are palm sugar and panocha synonymous? Parang mas masarap ang palm sugar. I tasted palm sugar in Malaysia but didn’t buy any in the grocery store there. Do you have an idea where it is available in Manila?

]]> http://www.marketmanila.com/archives/saba-at-sago#comment-59344 Thu, 27 Sep 2007 20:02:15 +0000 http://www.marketmanila.com/archives/saba-at-sago#comment-59344 Boiling sago has always been a challenge for me. They either come out too mushy or the middle still uncooked, no matter the size of the sago pearls I use. Like Brownedgnat I also noticed that the Thai sago in the Bubble Tea are more chewy (the way I prefer it) than the ones in Filipino restaurants - why is that? Boiling sago has always been a challenge for me. They either come out too mushy or the middle still uncooked, no matter the size of the sago pearls I use. Like Brownedgnat I also noticed that the Thai sago in the Bubble Tea are more chewy (the way I prefer it) than the ones in Filipino restaurants - why is that?

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