I never consider myself as melodramatic people. Well yes I
can’t stop sobbing every time I watch The Notebook, whether for the first or
the sixth time. Or a moment to remember. Or any tear jerking movies, actually. But
my face is designed without bright big eyes and full red lips and chubby red
tomato cheeks that deliver range of human expressions. Some says my face is
emotionless instead, a little bit eerie, though deep inside my heart I must say
that I’m a good person. And a cool one.
But there are times, we always have some moments that stick
in our brain for years, buried deep inside and just waiting the right time to
explode and spark our tears. And this Sago Porridge is one of my tear jerking
memories.
My mother always make Sago Porridge every Ramadan for takjil
(snacks made during Ramadan, eaten just before iftar), and share them with our
neighborhood. It wasn’t an expensive food, it is a really cheap, humble yet
simple one, instead. I don’t even know what’s so special about Sago. I mean my
mother is not only make sago porridge, she also made tapioca pearl porridge and
other porridge or ice I don’t even know the name. But there’s something about
sago.
Maybe because of its appearance. When it was raw, it does
look like a baby biscuit, except that it is so damn hard to bite. Or maybe
because its origin. Originated from Ambon (that’s why some people called it
Ambonese Sago), a far faraway exotic island I’m always curious about. Or maybe it’s
everything about Sago. When cooked, the texture is uniquely grainy with a hint
of Javanese palm sugar and pandan leaves. But one thing for sure, all I
remember about sago porridge is my mother’s warmth. Her figure when she cooked
in the kitchen, when she soaked the sago or strained the coconut milk after grate
the coconut flesh with her bare hand in an old wood grater which has a yellow
turmeric stain in it (that made the coconut milk has a slightly yellow color).
Right after it’s cooked and cool, she divided it in at least 15-20 little bowl
and pour it with thick coconut milk. She then handed me the old cheap plastic
tray and asked me to share them with my neighbors. I remember every detail like
it was a movie scene.
Couple of days ago when I found Talas/Taro, the first thing
came to my mind is making sago porridge with cubed talas in it, just like what
my mother used to make. And while making the porridge, my son help me to soak
the sago, strain the coconut milk and yes, I asked him to share bowls of sago
porridge to my neighbor. He looked so happy when he took the porridge,
especially when one of my neighbors gave him a glass of soy milk in return.
Quietly I hope he will remember this day. They joy of making something from
scratch and the joy of sharing. Hopefully..
Sago Porridge
100 gr sago, soaked in a liter of water overnight or at
least 3 hours until dissolve
200 gr steamed talas, cut in cubes
200 gr palm sugar
2 pandan leaves
Dash of salt
Coconut Milk Sauce
1 litre of thick coconut milk
2 pandan leaves
Pinch of salt
2 tbsp tapioca flour dissolved in 1 tbsp water
Direction:
Sago Porridge: mix all the ingredients except talas in a
sauce pan, bring to boil until the sago is thicken. Add the talas, stir evenly.
Turn off the heat, let cool.
Coconut Milk Sauce: Mix the coconut milk, pandan leaves and
salt in a saucepan, bring to simmer. Add the tapioca mixture, stir until simmer
and the sauce is thicken.
Serve the porridge with coconut milk sauce.
Share with your neighbor. This 100 gr of raw sago resulting
almost a litre of porridge, enough to feed 6-8 bellies.
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