Banana sago in coconut milk recipe (chek khtis)
- Cuisine: Cambodian
- Serves 4
Ingredients65g (⅓ cup) sago
110g (½ cup) caster sugar
2 sugar bananas
250ml (1 cup) coconut milk
2 tbsp sesame seeds, toasted
PreparationPlace sago in a bowl, cover with cold water and leave for 1 hour, then drain well. Combine sago, 500ml (2 cups) water, sugar and a pinch of salt in a saucepan and slowly bring to a simmer. Cook, stirring, over low–medium heat for 15 minutes or until sago is translucent.
Peel bananas, then cut into 5mm slices on the diagonal. Add to sago mixture, stir gently to combine, then cook for 3 minutes or until bananas are softened. Stir in coconut milk, then remove pan from heat and cool slightly. Serve warm or at room temperature, sprinkled with sesame seeds.
Photography by John Laurie.
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Remove several layers of the bitter exterior leaves and trim remaining leaves before submerging and cooking artichokes in salted water for around 15 minutes (use a dinner plate on top of the artichokes to keep them under water). A thin skewer should meet little resistance when they are cooked.
The Portuguese word for salted, dried codfish, a staple in Portuguese cuisine. Bacalhau must be soaked over 24 hours before use. It is said that there is a different dish using bacalhau for every day of the year.