tag:blogger.com,1999:blog-20759216.post3002153469033630248..comments2024-03-26T21:10:11.253+01:00Comments on Cook (almost) Anything at Least Once: Rhubarb and SagoHaalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-20759216.post-61629051688606803762008-12-22T07:41:00.000+01:002008-12-22T07:41:00.000+01:00No idea where to find it in Singapore - I'm in Aus...No idea where to find it in Singapore - I'm in Australia. You should probably ask one of the singaporean food bloggers like <A HREF="http://www.ladyironchef.com/" REL="nofollow">Lady Iron Chef</A>Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-50052804048182159122008-12-22T07:34:00.000+01:002008-12-22T07:34:00.000+01:00Hi, Haalo,Where have you seen Rhubarb in Singapore...Hi, Haalo,<BR/>Where have you seen Rhubarb in Singapore? I am dying to make strawberry rhubarb pie!<BR/><BR/>Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-14215937311668310972007-05-26T14:30:00.000+02:002007-05-26T14:30:00.000+02:00Thanks Davimack - sago doesn't have any flavour, i...Thanks Davimack - sago doesn't have any flavour, it's just textural. When I started cooking the sago I hadn't added any sugar but as it cooked, I tasted it and it was a little too bland and needed some sugar to counter the slight tartness of the Rhubarb. So in this recipe the sago is creamy with enough sweetness to match the Rhubarb while still allowing the Rhubarb to maintain it's character. Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-27316864134032596422007-05-26T05:54:00.000+02:002007-05-26T05:54:00.000+02:00It looks fabulous, that's for certain. I'm in the...It looks fabulous, that's for certain. I'm in the wrong hemisphere for rhubarb right now, but I'm going to save this recipe, that's for sure. Tell me, though: does your rhubarb end up providing the sweetness, with the sago providing a creaminess, or do you leave the rhubarb to be tart, to contrast with the sweetness of sago?<BR/><BR/>Thanks!David T. Macknethttps://www.blogger.com/profile/03074123750929335716noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-13655384039569131752007-05-25T09:36:00.000+02:002007-05-25T09:36:00.000+02:00Thanks Ilingc - they are looking so wonderful it's...Thanks Ilingc - they are looking so wonderful it's a shame not to do something with them.<BR/><BR/>Mmmm Patricia, I have a spoon ready for your sago, sounds delish!<BR/><BR/>Thanks Pille - rhubarb goes so well with something creamy and this was a really enjoyable match<BR/><BR/>Thanks Christianne - I found it in a normal supermarket but I think asian stores should have it. Hope you find it!<BR/><Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-57059042769704686602007-05-25T04:44:00.000+02:002007-05-25T04:44:00.000+02:00Hey there,I tried your recipe,it was easy and deli...Hey there,<BR/>I tried your recipe,it was easy and delicious.love your blog.Cheers!sugarsandsaltshttps://www.blogger.com/profile/05861773486377145531noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-72861175535468268172007-05-25T04:35:00.000+02:002007-05-25T04:35:00.000+02:00I should try tappioca some day.Is it like rice or ...I should try tappioca some day.Is it like rice or even better? I wonder. Once again Haalo, I might not be very original but your dessert is MMMMMnnnn.Wardahttps://www.blogger.com/profile/13682390924316164553noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-31748815909366545212007-05-24T23:03:00.000+02:002007-05-24T23:03:00.000+02:00Haalo, sago desserts are common where I grew up (S...Haalo, sago desserts are common where I grew up (Singapore) and rhubarb is a new discovery for me, so this is a very interesting combination. Thanks for sharing.Nora B.https://www.blogger.com/profile/04360757422555317095noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-46560459698021883402007-05-24T18:19:00.000+02:002007-05-24T18:19:00.000+02:00Not quite sure where to find sago, but I'm definit...Not quite sure where to find sago, but I'm definitely going to look for it! That is beautiful!christiannehttps://www.blogger.com/profile/13036032786969885491noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-12168504381148404602007-05-24T16:15:00.000+02:002007-05-24T16:15:00.000+02:00Such an interesting combination! I love rhubarb, b...Such an interesting combination! I love rhubarb, but never tried it with sago before - looks beautifully pink!Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-76592502425903171302007-05-24T15:48:00.000+02:002007-05-24T15:48:00.000+02:00Haalo, sago is very common here. It's served with ...Haalo, sago is very common here. It's served with a sort of syrup made of red wine. Simple yet delicious.<BR/><BR/>I'm sure your creation is even better!Patricia Scarpinhttps://www.blogger.com/profile/14025126825422974626noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-49616410852549686412007-05-24T14:50:00.000+02:002007-05-24T14:50:00.000+02:00Hi Haalo, I know what you mean. I've been seeing r...Hi Haalo, I know what you mean. I've been seeing rhubarb everywhere too and have been thinking about making something with it. Thanks for the reminder! :)ilingchttps://www.blogger.com/profile/10665232536531220898noreply@blogger.com