Ulat sagu rangup, enak berkrim

Sago worm is the larvae of a bug species called rhynchophorus ferrugineus (read the complete wikipedia article).

According to wikipedia, the larvae can excavate holes in the trunk of palm trees up to a metre long, thereby weakening and eventually killing the host plant. As a result, the larvae is considered a major pest in palm plantations, including the coconut palm, date palm and oil palm. (and Sago palm in Sarawak)

Yesterday I saw a friend post pictures of the much sought after delicacy in Sarawak and that got me salivating for my dose of ulat sagu (sago worm) dish.

The only place which serve this commercially in KL is Restoran Pucuk Ubi.  So today I went there and ordered a pack of sago worms (10 pieces per pack, priced at RM10).  They cooked it with generous amount of Sarawak black pepper.  I also ordered a plate of mashed tapioca leaves as vege, a Bidayuh signature dish, because the midin belacan was not available today.

As you can see, the worm is almost thumb size. Thumbworm?

Click the photo to enlarge.

The texture is almost like deep fried soy tofu soaked in olive oil, the outer layer skin is quite chewy.    The head is dark brown in color, surprisingly crispy.  This blackhead I don't mind eating!  The taste of this particular dish was heavy with Sarawak black pepper.  The amount of coarsely ground black pepper somewhat overwhelmed the flavor of the worm.  Nevertheless, it is a different flavor and taste experience but I can't really describe the taste and aroma of the grub in this dish.  I would prefer my grubs to be cooked in garlic and oyster sauce.  I'll call for that on my next 'grubby 'visit.

Click the photo to enlarge. Yummy...!

The pounded tapioca leaves, stir fried with anchovies and lemongrass.  Pulp fiction...

Err... get me the manager! There's a fucking huge maggot in my rice!  But I'm loving it!

Head down to Pucuk Ubi for your grubs... They don't serve this at Bubba Gump.  This is Bubba Grubs!

Here is the location up Pucuk Ubi on Google map. 

 Address:  No. 2, Jalan Dana 2, Off Jalan Teratai, Kampung Sungai Kayu Ara, PJU 6, 47400 Petaling Jaya..

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Tepu, tepus, tuhau

A picture post of stir fried pounded tapioca leaves on facebook made me crave for mum's version.

Mom would either twist and bruise or pound the leaves and stir fry it with wild ginger shoot called tepu in Bidayuh language. The Ibans call it 'tepus', Kelabits call it 'tubu nanung' and the Kadazan, Dusun and Murut of Sabah call it 'tuhau'.

Tepu (Etlingera Coccinea)

It is widely sold in the wet markets or pasar tamu in Sarawak and Sabah.  The outer layer of the skin /sheath protects the fragrant white shoot.  It smells like coriander or bunga kantan and breaks like asparagus.  Every broken shoot results in strands of fiber, much like spider web or mozzarella pulled from oven fresh pizza slices.

Bruised tapioca leaves stir fried with tepu, served with fresh chili.

My mom use tepu in her tapioca leaves dishes apart from wild eggplant or terung pipit.  I could eat rice with just stir fried tapioca leaves. Oh, never forget the hot chili, pounded or fresh.  Tepu is also used in other dishes, soups or stir fries.

This herb is also a prized condiment for Sabahans away from home.  It makes up the most famous vinegar cured 'tuhau', simply called 'tuhau'.  The shoot is chopped, mixed with chili and left to cure in vinegar or lime juice.  It makes for a perfect condiment and goes great with almost anything.  Say 'tuhau' to any Kadazan Dusun / Murut Sabahan and they'll salivate instantly.  I love it too.  Fragrant, hot and sour.  What's not to love!