Why it works: Sugar and mace are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 6,096 recipes. The science ↓
Sago Soup
Ingredients
Directions
Wash the sago in plenty of water.
Boil the sago with the stock until transparent.
Season with salt, cayenne, sugar, and mace, then serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + macetop 34% of all pairsSmell alikelowCooked together6,096 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pearl sago
- Starch that swells and turns transparent as it cooks, thickening the soup and giving it body.
- Stock
- Liquid base that cooks the sago and carries the savory flavor of the soup.
The step that matters
Boil the sago with the stock until transparent. Pearl sago must cook long enough for its starch granules to fully gelatinize; undercooked pearls stay opaque and chalky at the centre. Keep the stock at a steady simmer so the pearls don't stick and break down.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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