https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F24%2Fen 2026-09-11T23:13:18Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/24/en&diff=158229&oldid=prev 2025-06-25T04:56:47Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Sago starch is prepared as a gooey and sticky paste by the [[Bisaya (Borneo)|Bisaya]] and [[Kedayan]] communities called [[ambuyat]], and is called &#039;&#039;{{lang|mel|linut}}&#039;&#039; by the Melanau. It is eaten by rolling the paste around the prongs of a bamboo fork, and dipping it into soup, &#039;&#039;sambal&#039;&#039;, or other varieties of gravies and dipping sauces. Aside from being the source for sago pith, the sago palm is a source of another delicacy for the indigenous peoples of Borneo: the [[Rhynchophorus ferrugineus|sago grub]]. Called &#039;&#039;butod&#039;&#039; in Sabah and &#039;&#039;ulat mulong&#039;&#039; in Sarawak, sago grubs are typically eaten raw but also served deep fried, roasted or sauteed.</div>

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