As shocking as it looks to the uninitiated, the Sago Grub (Worm) is not unique to Sabah. It is called Butod by the Sabah-ans. The worm is the larval stage of a beetle called the Palm Weevil (Rhynchophorus Ferrugineus). It is a delicacy, enjoyed by (certain) people in South East Asia, such as the Thais, Vietnamese, Kadazan Dusun people of Sabah, New Guineans and also by the Aborigines of Australia.
It is traditionally eaten raw or roasted. A restaurant in Sabah however, had gone fusion by offering Sushi Butod and Pizza Butod.
I'll pass! Thank You.
There are much more to grubs in the cuisine of the indigenous people of Sabah. We managed to sample them at the D'Place Kinabalu Restaurant.
Lot 2.01 & 2.02, 2nd floor, Plaza Shell,
Kota Kinabalu 88000
The main carbo is a glue like starch made from Sago called the Ambuyat. Ambuyat is typically eaten with Gulai Ikan (a sour turmeric fish soup), Hinava (raw fish salad much like Hawaiian Poke), Ikan Sada (pickled fish), Steamed Tapioca Shoots, Tuhau (Wild Ginger Relish) and Noonsom (Pickles).
Here, we share some of our Halal eatery finds.