Sago Palm: The Tree of Life is Full of Carbs and Fat
Last month on a visit to Butuan City in the Philippines, writer Robyn Eckhardt and photographer David Hagerman of Eating Asia witnessed the traditional processing of the sago palm, a plant mostly used for its tapioca-like sago flour. They thoroughly document the breakdown of the "Tree of Life" in three parts: extracting starch from the hack-out trunk shreds, using the flour in sweet coconut-flavored sago flatcakes, and frying up the fat-rich sago worms that hatch in the sago palm's trunk.
Never before have I wanted to try something made of sago so badly. But I think I'll save the fried worms for later, even if they tasted "crispy, salty, and greasy, with a lick of smoke."
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Hot Topics: Technique of the Week | The Food Lab
Today's Specials
Philadelphia: Roast Pork, Cutlets, Meatballs and More Sandwiches You Should Eat
For our final installment of the Philadelphia sandwich tour we present our roundup of the lesser known (but equally awesome) sandwiches that fall outside of the cheesesteak and hoagie realm. But first a little background info on these unique-to-Philly styles.
Continue reading »
Comments: