Masak Bareng Yuuk! June-July 2012 Edition of Anything Sagoo...(Makanan Berbahan Dasar Sagu)
It is very challenging. First, coming from Ambon, Sagoo (sagu) is our traditional staple food. Sagoo (sagu) itself embodied the character of Ambonesse / Molluken people. With it's hard, spiky, rugged bark, Sagoo (sagu) is no such beautiful tree to it's cousin, the Coconut tree or palm tree. Yet, from it's leaf, branches to it's bark, Sagoo (sagu) provide means of food and shelter to people.
|Sagoo Tree split in half to extracted the flour (photo By Hans Rijoly)|
The leaves are woven into Atap (thatched roof) commonly used in traditional houses. It is strong, lightweight and cost you nothing but some had work. The branches are dried and are used to make the wall of your house just as a bamboo will do. We call the dries brances, Gaba-Gaba. For it's very lightweight nature, the dried Sagoo Branches are also use as raft or floating devices for fishing needs. Last, cut open the thick thorny bark and a white substance will appear. These substance will be processed on the spot to get rid of the fibers etc to be use as our staple food. This last product of the sagoo is called Sagu Manta (literally translated as Sagu Manta).
|Pure Extract of Sagoo Flour called Sagu Manta (Photo by Hans Rijoly)|
From this, dishes like Papeda, Sagu lempeng, Sanoli, Sagu Tumbu, Makaroon, etc etc emerges. -- I will create a separate entry about the making of sagoo.
So It is known to be said that Ambonesse (Maluku People) are like the Sagoo tree. They look tough, slightly unapproachable for their stern character but inside they are as white as the sagoo flour, genuine and straight forward.
Anyway, as time goes by, sagoo no longer hold a staple and everyday place on the dining table. It's place is taken over by rice. So I am grateful for this month's theme... because as the generation raised mainly by rice... I welcome the challenge to explore and Cherish this wonderful inheritance.This dish is made together with my mother-in-law. And as any traditional dish, the measurement are approximation
- 1 ball of Sagu Manta (the size of your palm), Dissolve in water and let stand until it gather at the bottom of the bowl.
- 1/2 of Coconut - Not the dry one and certainly not the young coconut. It is the kind of coconut that have very light brown skin after you take it out from it's shell. (anyone know how to call this kind of coconut in Indonesia and English).. in Ambon we call it Kelapa Calakate or Kelapa Bagoyang Brat
- 3 to 4 Tbsp Shaved Palm Sugar or any sugar will do
- 1 tsp salt
1. Shread/grind the coconut then mix with salt. Set aside
2. Throw away the water tht float at the top of the sagoo flour. The sagoo flour will have been sedimented at the bottom of the Bowl. Break them with your finger until they resemble grains of sagoo. Set aside
3. Heat a not stick wok. Put in the dessicated coconut first and stir for 2 minutes.
4. Put in the grains of Sagoo Flour and keep on stirring and mixing. - Sagoo will stick very fast and gets hard.
5. Now, add the shaved Palm sugar. Stir and mix until all blends well for about 5 minutes.
6. Sanoli is served