About 157 years ago, Charles Darwin asserted in his "Theory of Evolution" that life form changes over time. Darwin has long been dead, but change is still existing. Today, more than ever, the world experiences transformation as evident in technology and in businesses.
Even in the food industry, the community undergoes development. One that has proven its continued existence in this category is the sago palm.
Travel to these 4 countries and delight in the varying tastes of the sago palm:
1. The Philippines - "Ginataang Halo-Halo"
In the Philippines, the sago palm is made into sago balls and enjoyed as an afternoon snack. It is mixed with jackfruit, sweet potatoes, banana plantain, taro roots, purple yam and glutinous rice balls. Because it is cooked and simmered in coconut milk, it gives a velvety taste.
This creamy mixture is prepared, particularly, during the Holy Week which is a religious time among Filipino Catholics. As part of the tradition, it has become a practice to cook ginataang halo-halo and share it with neighbours. Some families give ginataang halo-halo to less privileged children in their village.
2. Brunei Darussalam- "Ambuyat Tempoyak"
Regarded as the national dish of Brunei Darussalam, the sago palm takes on a different form in this country as it does not taste sweet or creamy. It is flavourless, but serves as the essential ingredient in a dish called "Ambuyat Tempoyak". Hot water is poured onto the sago starch and a sticky substance is produced. It is paired with fish, vegetables, saucy meat dish and special dip. Bruneians take happiness in eating this during lunch or over dinner with the whole family.
3. Sri Lanka - "Sauw Kenda"
From a velvety mixture in the Philippines to a sticky substance in Brunei Darussalam, the sago palm makes a headway in Sri Lanka as a nutritional drink.
Sri Lankans benefit from the "Sauw Kenda," as it contains high level of carbohydrates. Due to its great nutritional value, this hot drink is taken for breakfast. It does not take much effort to prepare it as the ingredients are just made up of sago balls, coconut milk, water, and salt.
4. Cambodia - "Chek Khtis"
Cambodia presents the sago palm in a fresh and warm appearance as a dessert treat. Cooked in coconut cream, topped with bananas and sprinkled with sesame seeds, the Chek Khtis is part of Khmer cuisine. Cambodians believe that sago balls help cool down the temperature of the body, especially, when the main meal is rich in high cholesterol.
There are many ways to re-invent the sago palm. The sago ingredient can be transformed into pudding, ice cream,parfait, shake, cake or soup. Different sago concoctions emerge and a great way to take advantage of this food revolution is to travel and taste them.
This article is copyrighted by Travelers Today, the travel news leader
