Rumah Asap Kenyalang Cafe Nasi Goreng

Post by Chiefeater William Tan

Yesterday dinner Rumah Asap Kenyalang Cafe. Having their other signature dish. Nasi Goreng Daun Ubi RM17.50. Love the fragrance of the rice once it served. Enjoy it very much and magic happens when mixed with their sambal.

Their sambal tasted sour and very fresh, goes very well with anything. It also can enhance the fragrance of the dish.

Sago worms (on the house).

This time, nobody kacau me. I can eat it while it hot so I can feel and taste the crunchiness and the fragrance was lovely.

Sago Worms

Sago worms, which are the larvae of the sago palm weevil, are considered a delicacy by many East Malaysians in Malaysia. They are typically consumed after being harvested from the sago palm tree, which is abundant in the region.

In terms of taste, sago worms are described as having a nutty and creamy flavour with a slightly chewy texture. Some people compare the taste to that of coconut milk or cheese. The taste can vary depending on how the worms are prepared, such as whether they are roasted, boiled, or fried.

There are a few reasons why sago worms are considered a delicacy in Sarawak. First, they are a good source of protein and other nutrients, which makes them a valuable food source. Additionally, they are relatively easy to harvest and prepare, which makes them accessible to many people.

Finally, sago worms have cultural significance for many East Malaysians, as they have been a traditional food source for generations. They are often served at important events such as weddings and festivals, and are considered a special treat by many people.

While sago worms are considered a delicacy in both Sarawak and Sabah, there may be some differences in the way they are enjoyed between these two regions. For example, in Sarawak, sago worms are often consumed as a fried or roasted snack, while in Sabah they may be eaten raw or cooked in a soup with other ingredients.

Anyway, take a dare and enjoy it at Rumah Asap Kenyalang Cafe. Be like Chiefeater William Tan.

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