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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.

由西米淀粉制成的珍珠团子在亚洲甜品以及开胃菜中是常见食材。

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

在米饭成为亚洲主食的很久以前,在中国的史前人类就借助西谷椰子来获取淀粉。

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.

这篇来自中国考古学家的新闻报道使得我们想知道如今还有哪些人在吃西米。结果是,很多人。

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.

由西谷椰子内部制成的西米,也许不在是中国赖以生存的食物,但仍是巴布亚新几内亚部分地区碳水化合物类食物的主要来源。

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

在整个南部亚洲,西米也给予了甜品以及开胃菜特殊的凝胶口感。

Sago wraps pork in this Thai disk, kanom sago.

在这盘名叫kanom西米的泰国菜中,西米包裹着猪肉。

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.

西谷椰子淀粉经常被制成像珍珠一样的团子,并且那些珍珠团子经常被放在汤品甜品中来作为一顿饭的结束,就像中国人的西米露,添加了芋头和椰汁。在马来西亚的做法,用棕榈糖来增加甜味,听起来是一道比我在幼时吃到的更加可口的树薯布丁。

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

这并不让人感到惊讶,因为树薯粉由木薯的块茎制成,和西米一样淡而无味且富含淀粉。

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.

巴布亚甜品西米团子,将西米和香蕉捣成糊状,用叶子包裹生面团,最后煮制它们。

Thailand brings us pork dumplings wrapped in translucent sago dough

泰国给我们带来了用半透明的西米生粉包裹猪肉团子这道菜。

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.

同时在马来西亚以及巴布亚新几内亚的部分地区,人们仍旧依靠西米作为碳水化合物类食物的主要来源,通过发酵面团来准备这类食物。

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.

你在米帝的哪里可以找到西米呢?要归功于那些需要家乡风味的移民,西米可以在许多亚洲超市里可以买到。你也可以在亚马逊上散装零买。


来源: 龙腾网

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Post time 2013-5-30 14:52:48 |Display all floors
在我们家,这个也被称作汤圆
Chinese Paintings: http://www.artisoo.com/chinese-painting-c-218.html

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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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