西米粥：一杯热气腾腾的能量

西米粥是将牛奶，香料和西米珍珠（一种与木薯淀粉非常相似的淀粉）煮至浓稠而制成的温热粥。最后添加糖以使其变甜。我们总是在杯子里喝西米，尽管有些人像燕麦片一样在碗里吃。每当我祖母说她做西米做早餐我的表弟’的脸会亮起来。阿什莉绝对爱我的祖母’西米，但每次尝试时，她都会打电话给我，让我烦恼。“西米太浓了，我必须用牛奶稀释” or, “I didn’像我一样放足够的西米’我在这里喝裸露的牛奶和糖。” So today’的职位是为了纪念我堂兄。希望现在，她’不用我奶奶就可以煮西米’s help.

我的堂兄阿什莉-我的阿姨玛拉’s daughter.

一杯温暖的能量

我记得生完孩子后，妈妈为我做各种粥。这是一种帮助的方式“nourish”让我恢复健康并重拾我的生命“strength”如她所说。妈妈和奶奶喜欢这些令人陶醉的汤圆饭的方式使我喜欢吃/喝它们。温暖的香料，红糖和圭亚那混合精华素。是。给我所有的粥！特别是西米粥。我经常想知道这是什么“nourishing”给我那么多精力的稀饭看了西米包的营养成分后，我对碳水化合物的含量感到震惊。这东西是纯淀粉！对于1盎司的西米珍珠，您可以预料到大约135克碳水化合物。绝对不是酮。

Grandma explained that although the carbohydrate amount is high, it was a great porridge to have when starting your day. She even recalled her time at the Georgetown Public Hospital in Guyana where she stayed over one night due to illness. She said in the morning hours, the nurse would bring her a cup of 西米 to help start her day. Well, boy, I would have certainly preferred a cup of 西米 over the jell-o and applesauce I got 这里 in the American hospitals after having my kids.

What exactly is 西米?

I’我一直认为西米和木薯是同一的。我的品牌’这个食谱使用的是圭亚那骄傲，实际上是由木薯粉制成的。包装上说“sago”在前面，但我相信’s referring more to 西米 as a porridge rather than the starch. The taste and appearance of tapioca and 西米 are very similar to me. What makes them different is 怎么样 they are sourced. Tapioca comes from the tubers of the cassava root and 西米 comes from the pith of 西米 palm trees. The pith is the core and very center of the tree trunk. It stores and carries nutrients to the tree (and/or plants) and is spongy in texture. When the starch is removed from the pith, it’s made into 西米 flour or pearls.

图片来自A.A.博士卡里姆Powerpoint：西米的故事，幻灯片＃23

I was so excited to find such detailed information on 西米. Dr. A.A. Karim, professor of food technology at the University of Science in Malaysia, gave a thorough and very visual explanation on the story of 西米 from the extraction of the tree trunks to factory processing in a powerpoint presentation. If you are into food science or generally like to know “why” or “how” about food, then going through his slides is definitely worth it. Specifically slides 29-45 which show 怎么样 the 西米 tree is cut down and starch extracted.

查看他的演讲 这里： //www.slideshare.net/akarim717/getting-to-know-sago-palm-and-starch.

服务于碗式

如果您选择在碗中享用此粥，那么无尽的浇头可以帮助您增加口味和质感。我的朋友 罗什 suggested a mango flavor by adding mango puree to the milk. Or a more dressed up version with chocolate drizzle, candied orange peel and pistachios. Sago can taste very bland so I can see 怎么样 these bold flavors would work very well.

查看Rosh’s sirnee recipe 这里.

其他口味/浇头可用于碗型：

• 小豆蔻+玫瑰水
• 烤椰子
• 樱桃
• 葡萄干
• 各种坚果
• 新鲜的水果