Sago tree, which belongs to the palm family plays an integral part in the lives of the Bidayuh community. Its leaves are woven to form roof for the longhouse. In Sarawak,  especially in the rural churches sago leaves are used for Palm Sunday ritual. The stalks are used to build raft and many other things. Its stem is pounded to produce sago flour and the young shoots are cooked as vegetables.

Nothing is left to waste, even the main trunk is kept to rot to produce worms. After about 1 to 1.5 months the rotten trunk are ready to be harvested for sago worms.

Sago worms is a favourite dish among the locals in Sarawak. Nowadays, you can buy them at Satok Sunday Market or other major markets in towns all across the state for approx. RM0.50 to RM1.50 per milk can (condensed milk can).

Sago worms are best prepared stir-fried or barbecued as satay. These worms are very rich in protein and they taste creamy. Some people including myself are allergic to sago worms. I last had this as a meal when I was around ten years old and my entire body was red, swollen and itchy.