THE SUGARCANE FLOWER UNCOVERED

SLIGHTLY SWEET AND SPONGY YET crunchy, the sugarcane flower or locally known as trubuk/telur tebu (sugarcane egg/immature inflorescence) is delectable eaten raw. As robust and well known is the sugarcane juice, the flower is less known and fragile. Looking almost like corn ears, it may be either Sarawak’s most well kept culinary secrets or simply a forgotten delicacy. When left to mature, the sugarcane flowers bloom to become tassels. The next time you come across these sugacane ‘eggs’, try the following recipes which are among many other possible concoctions.

Spicy Sugarcane Flower
5 – 6 sugarcane flowers
10 dried prawns
Handfull of dried anchovies
Slices of ginger
Fresh chilis
Sweet basil
Olive oil

Directions (5 minute cooking time)
Stir fry prawns, anchovies and ginger in the hot oil. Add cut-up sugarcane flowers and gently stir fry till fragrant. Add the chilis, salt to taste and half the sweet basil. Serve.

Vegetarian Sugarcane Flower
5 – 6 sugarcane flowers
Choice of three accompaniments:
Fresh mushrooms/faux-meat/Tofu
Slices of ginger
Dash of dark soya sauce
Hot water and/or vinegar (optional)
Coconut oil

Directions (10 minute cooking time)
Stir fry sliced ginger in the hot oil.  Add the fresh mushrooms, faux-meat or tofu. When fragrant, add cut-up sugarcane flowers and gently stir fry till fragrant. Add the soya sauce, a dash of hot water (and vinegar if to liking). Salt to taste.