Simi, also called West Gu Mi, is an Indonesian specialty. Sago is made of cassava flour, wheat starch and corn flour, and some is made of starch extracted from palm plants. This is a kind of processed rice that looks like pearls. There are three kinds of sago, sago and sago, which are often used to make porridge, soup and snacks. The main component of sago is starch, which has the effect of warming the middle warmer and strengthening the spleen, and can treat spleen and stomach weakness and indigestion. Simi also has the function of restoring natural and moist skin. So sago soup is very popular with people, especially ladies.

Edible starch made from carbohydrates, stored in several palm trunks. The main raw materials are two kinds of sago palms, Metroxylon rumphii and M.sagu, which originated in Indonesia. Sago palm grows in low-lying swamps, usually 9 meters high and very thick. /kloc-after 0/5 years, a flower ear grows, and the stem pith is full of starch. When the fruit is formed and matured, it absorbs starch and makes the stem hollow. When the fruit is ripe, the trees will die. Cut the cultivated sago palm at the time of flowering, take out the pulp containing starch and grind it into powder, add water and knead the wood fiber above the filter, and wash it several times to get sago rice flour, which can be eaten on the spot. Sago transported abroad is made into paste by adding water, and then kneaded into particles with a sieve, and divided into pearl sago or meatball sago according to the particle size. Sago is almost pure starch, containing 88% carbohydrate, 0.5% protein, a little fat and a little vitamin B. In the southwest Pacific, sago is the main food, and its coarse powder is used to make soup, cake and pudding. Around the world, the main way to eat is to make pudding or sauce thickener. Used as hardener in textile industry. On Selan Island in Borneo, Indonesia, Simi palm forest covers a huge area. Simi produced in Borneo is imported to Europe in large quantities, and the planting area is also expanding due to the increasing demand. Other Indonesian palms used as raw materials for sago include Tanya Arenga pinnata, Karyotourens and vegetable palm Coryphaumbracrlifera. There are two kinds of sago palms in South America, namely sago in Mauritius and Guilielma gasipaes.

Attachment: How to make sago:

0 1) (for instant cooking):

Step 1: Put 4-5 times of sago into clean water and boil it to boiling point.

Step 2, then pour the sago into boiling water, stir the sago continuously, and cook for about 10- 15 minutes until it is found that the sago has become transparent or there are no milky spots in the inner layer of the sago, indicating that the sago is ripe.

The third step, if necessary, you can also add water during the cooking process, or you can stop the fire first, cover it and cook for a few minutes, and then cook it completely.

Step 4: Add sugar, coconut milk, miscellaneous fruits and other ingredients, and stir well to serve.

02) (suitable for use after cooking):

Step 1: Add 4-5 times of sago water and boil it to boiling point.

Step 2, then pour the sago into boiling water and stir the sago for about 2 minutes.

Step 3: Turn off the fire, pour out the boiling water, keep the uncooked sago, add cold water or normal temperature water, stir for several times, and then pour out the water (remember to remove this step from the stove).

Step 4: Finally, add 2-3 times the water of sago at room temperature to boil, then pour in the sago that has not been cooked thoroughly just now, and cook for about 15 minutes until the sago becomes transparent or there are no milky spots in the inner layer of the sago, indicating that the sago is ripe. In this process, sago must be constantly stirred.

Step 5, keep a little water in the sealed container with sago, and pour out the excess boiling water. If possible, it can be stored in Frost (ice-free) for a longer time.

Note: the sago cooked in this way can be eaten in a few hours, but the stay time is too long.

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