Strange Sarawakian Food You Can Try

1. Sago Grub Worm

Sago worms are a large larvae species of beetles found in the sago palm trees of East Malaysia. Often considered a pest, natives have found a wonderful and nutritious solution to controlling the larvae population from destroying the palm crops.

According to bizarre food eating enthusiast, the grubs have been described to taste like creamy coconut milk when eaten raw, and taste like fried fish with a hint of prawn when stir fried.

2. Kelantang - Bario Tree Grub

The Bario grub worm, a pinkish larvae, is a delicacy found in the highlands of Bario, near the borders of Sarawak and Kalimantan. While there is currently limited information about its taste, it is known to be enjoyed by the Kelabit community, who typically eat it raw, roasted, or mixed into porridge. Moreover, this worm may represent an unidentified or new species, as the scientific name has yet to be documented or identified online.

3. Linut

Of the three, Linut is the least unconventional and can be best described as water made chewy. Made from the flour of sago palm trees, it is mixed with water and boiled until it reaches a thick and gooey consistency. This dish is often enjoyed with dipping sauces such as belacan and tempoyak.

4. Umai (Raw Fish Salad)

Umai is often referred to as Sarawak's version of Mexican ceviche. Instead of shrimp, it uses thin slivers of fresh fish and is flavored with calamansi lime juice, thinly sliced onions, and chilies. This traditional dish hails from the Melanau tribe, who originally identified themselves as A-Likou, meaning "people of the river," reflecting their historical settlement along the Rajang River's tributaries.

Seafood is a staple in the Melanau diet, making Umai a beloved delicacy. It is commonly served with roasted sago pearls rolled into balls instead of rice, providing a unique texture to the dish.