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中国的古代淀粉西米在亚洲烹饪中长存 [Copy link] 中文

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Post time 2013-5-29 21:20:35 |Display all floors
This post was edited by ttt222 at 2013-5-29 21:21

Pearls made from sago starch are common ingredients in Asian desserts and savories.


Long before rice became the mainstay of Asia, prehistoric people in China turned to sago palm for starch.


Chinese researchers reported this week in the online journal PLOS ONE that they had found traces of sago palm starch on stone implements excavated on the southern coast of China. The tools were used to prepare food about 5,000 years ago (back around when farmers in the region were also growing soy). They speculate that because people in this area had abundant supplies of sago, it took them longer to switch to rice as a staple crop.

中国研究者这周在PLOS ONE日报在线上发布:他们在中国南部海岸挖得的石器工具上发现了西谷椰子淀粉的痕迹。这件工具在大约5000年前是用来准备食物的。(上溯到大约同时期,在该区域的农民也种植大豆。)他们猜测这大约是因为在这个区域的人类拥有丰富的西米来源,这使得他们花了更长的时间将米饭转换为主要农作物。

That news tidbit from archeologists in China got us to wondering who's eating sago these days. A lot of people, it turns out.


Sago, which is made from the interior of sago palm trees, may no longer be subsistence fare for China, but it's still relied on a a staple source of carbohydrates in some parts of Papua New Guinea.


Sago also gives that gelatinous special something to desserts and savory dishes throughout South Asia.


Sago wraps pork in this Thai disk, kanom sago.


The starch is often processed into pearl-like orbs, and those orbs often end up in soupy desserts, like the Chinese sai mai lo, with taro root and coconut milk. The Malaysian version, which is sweetened with palm sugar, sounds like a much more delicious version of the tapioca pudding I ate as a child.


That's not surprising, since tapioca, which is made from cassava root, and sago are both bland and starchy.


But the two starches will cook up a bit differently, as Australian chef Kurma Dasa reports in his recipe sabudana khichari. There, the sago stands in for grains that are avoided on Hindu fasting days.

但是这两种淀粉在烹饪上有稍许不同,Kurma Dasa作为澳大利亚厨师在他的食谱sabudana khichari记述道。西米代替谷物在印度教禁食日中是被避免的。

Then there are Papuan sweet sago dumplings, which involve mashing the sago with bananas, wrapping the dough in leaves, and boiling them.


Thailand brings us pork dumplings wrapped in translucent sago dough


And in some areas of Malaysia and Papua New Guinea, people still rely on sago as a source of carbohydrates, preparing it as a fermented paste.


Where can you find sago in the U.S.? Thanks to immigrants who've demanded a taste of home, it is available in many Asian stores. You can also find it for sale in bulk on Amazon.


来源: 龙腾网

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Post time 2013-5-30 14:52:48 |Display all floors
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Post time 2013-5-30 20:14:23 |Display all floors
Thank you for letting us share this interesting article.
In my opinion, "online journal PLOS ONE" should be translated as "在线期刊"

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