BUKO PANDAN SALAD & GULAMAN AT SAGO How to cook sago pearls perfectly (Mrs.Galang's Kitchen S15 Ep9)
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- เผยแพร่เมื่อ 30 เม.ย. 2024
- In this video, Mrs. Galang shows us how she makes Buko Pandan Salad, and how this can be turned into a Buko Pandan Gulaman at Sago drink, too!
Plus she shares tips on how to prepare gulaman, and how to prolong your Buko Pandan Salad's shelf life, and more. She also shares her technique for cooking sago pearls perfectly, without that annoying white, tough dot in the center.
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01:10 -- Recipe Ingredients
02:43 -- Cooking the Sago Pearls Part 1
08:13 -- Cooking the Green Gulaman
14:32 -- Cooking the White Gulaman
18:32 -- Cooking the Sago Pearls Part 2 -- Cooking Sago in Syrup
22:49 -- Assembling the Buko Pandan Salad | Dressing Proportions | How to Prevent Spoilage
24:36 -- What To Do with the White Gulaman
26:30 -- Assembling the Buko Pandan Gulaman at Sago Drink
31:37 -- The Most Exciting Part
Another gem. All these years I hsd no idea how to cook sago. I could only find the dried mini sago here and it would always have the hard center no matter how long I cooked it. By the way, on the rare occasions I make pancit bihon, I watch that episode. It really is so helpful and it always turns out great. Everyone loves it.
Always happy to hear stories of how our recipes are enjoyed by our viewers' families. Thank you for the nice words!
New subs po from Canada.. thnk you po for sharing how to make sago.. sarap po nyan.. gawin ko po agad yan.. God bless n ingat po.
You're welcome, enjoy your sago, and welcome to our channel! Hello to all our viewers in Canada! ❤
Thank you Mrs Galang for the right way to cook the sago. Take care.
Our pleasure! Enjoy your sago! ❤
Maraming Salamat Po Mrs. G. at Ms. E ❤
You're welcome! Enjoy the recipe!
hi mrs galang. i learned a lot fr you. meticolosa but delicious n perfect. good job chef and good luck. fr Lola Olive @77 also a kapangpangan. thank you
Dakal pung salamat!
Thank you, Mrs. G❤
You're welcome! ❤
again another recipe from your version, thank you as always for sharing everything you know about cooking especially your techniques which are perfect. your avid fan from Imus. God bless you always. again thank you very much.
My pleasure 😊
Thank you for sharing the tips... you're like a Mom who's teaching her children how to do them right...there's the legacy being passed to the next generation..
What I observe though, is we're the same using lots of kitchen wares, daming hugasan😌, that's the part na ina-ayawan ko kasi I'm "alone" sa kitchen ko😄
Again, thank you so much po. God bless you po and your family...
Thank you so much for watching! You're welcome!
Thanks for sharing po . Can't wait to try this recipe. As of this moment gumagawa po ako Ng inyong acharang kapampangan naging bahagi na po ito sa Aming hapag kainan. ♥️
Nakakatuwa pong makarinig ng mga kuwentong ganito. Maraming salamat din po! ❤
Yummy💕💕
Perfect for the hot summer!
Paano po kaya sa abroad walang pandan leaves?
On the contrary, pandan is widely available in most Asian grocery stores. It is a popular ingredient in South Asian cuisine, and even in other nearby regions. It goes by may names, among them -- screwpine, screw palm, takonoki, bai teoy, and more.
If you can't find the fresh leaves, puwede din po yung dried, or frozen. It also comes in powdered form, meron din pong pandan juice, pandan extract, pandan paste. All you need is to infuse flavor to the water so you can experiment with these. Just look around the Thai section the next time you go grocery shopping. You might also want to check online grocers.
We hope this helps.
Mrs. Galang, how long does sago last?
After it is cooked in syrup, the sago will last for quite a long time. I cooked some in December, and we still have some in the chiller. It is the month of May now, and they are still good, though not as chewy as when they were freshly cooked. They remain really chewy for up to four days, then the chewiness decreases after that.
Keep them refrigerated in airtight containers, and use clean and throughly dried tools when scooping some out. The containers also must be clean and wiped really dry before pouring in the cooked sago.
Thank you po ❤️ paano po kung nilagay ko lang sa ref in water not syrup? I just learned from your video today that I need to cooked in syrup. I cooked them Monday but going to prepare your buko pandan recipe today, Friday. Pwede pa po kaya?
This is exactly what we mean when we ask our viewers to watch our videos until the end. Make sure to have all the instructions before starting any recipe to avoid little mishaps like this. 😉
Unfortunately, I cannot answer your question because I do not know how your sago looks like right now. You should be able to tell if they are still good. Anyway, just to be safe, it might be better to make a fresh batch and cook them in syrup.
Thank you po ❤
You're welcome ❤