Ongzi, a zeal HORTICULTURIST,yet resides in a plant-free apartment…… thinks that plants deserved to be treated as LIVING THING, not merely as plants …… strongly condemns any form of CRUELTY TO PLANTS, yet enjoys feast on them…… collects only e-HERBARIUM, and proudly encourages others to do the same……
Sunday, 30 January 2011
The Making of Sago Pearl
Sago is a starch extracted from the pith of sago palm stem, Metroxylon sagu. It is a once a major staple food for the Melanaus of Sarawak.
The sago palm grows in the swamps of Sarawak. It can grow up to 30 meters in height, at 1.5m/year. The palm will only reproduce once before dying. They are harvested at the age of 7 – 15 years, just before flowering, when the stems are full of starch stored for use in reproduction. 1 palm is estimated to yield 150 to 300 kg of starch.
Sago flour contains almost pure carbohydrate. It has very little protein, vitamins, or minerals. 100G of dry sago contains 355 calories, some 94g of carbohydrate, 0.2g of protein, 0.5g of dietary fiber, 10mg of calcium, 1.2 mg of iron, and negligible amounts of fat, carotene, thiamine, and ascorbic acid.
The Melanaus uses the sago flour to make tebaloi cracker. The pearl-sago are consume directly together with peanuts, grilled prawns , or umai.
Process of making sago-pearl
1. first, the sago palm is felled
2. the pith is crushed and kneaded to release the starch
3. the crushed pith is wash and strained to extracted the starch