Skip to main content

Fruits and Tapioca (Sago) Salad

Tapioca (or sago) is an essential ingredient of native delicacies and desserts like linugaw and taho. 


But now it has found its way to more "modern" desserts like puddings and salads.


With the availability of cooked "sago pearls" in the market and in different size, making these desserts is just simple and easy.

Here's a recipe for Fruits and Tapioca Salad


Ingredients
  • 3 cups cooked (small) Sago 
  • 1 cup cream *
  • 1 cup condensed milk *
  • 2 cans fruit cocktail, drained
  • Slices of fresh fruits (mangoes, bananas, avocado, buko among others)
Procedure
  1. In a bowl, mix the sago and fruit cocktail
  2. In a separate bowl, mix cream and condensed milk. Adjust sweetness to suit your taste. 
  3. Pour cream mixture over sago-fruit cocktail and mix.
  4. Add fresh fruits and make some final mixing before it goes inside the fridge.
  5. Serve chilled.
The measurements and ingredients are just guides and you can tweak these to suit your own taste. As always, just taste what you are making. 

Sometimes I use 1 big can Angel Kremdensada mix which is light cream sweetened with condensed milk. Use evaporated milk to lighten the consistency mixture. Enjoy!

ALSO TRY >>> White Salad
Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...