After preparing a salad of sago palm, don't discard the larger stalks. They are rich in nutrients and can be used to make a flavorful sauté. Cut the stalks into slices and season with your desired spices. Cook until crispy. You can also prepare the stalks raw with 3/4 cup of flour, 2 eggs, and 1 teaspoon of baking powder. Season with salt and pepper to taste, chopped parsley and chives. Shape into balls with a spoon and fry in hot oil until golden brown. Let drain on paper towels. Serve as an appetizer or accompaniment to meats or poultry.
After preparing a salad of sago palm, don't discard the larger stalks. They are rich in nutrients and can be used to make a flavorful sauté. Cut the stalks into slices and season with your desired spices. Cook until crispy. You can also prepare the stalks raw with 3/4 cup of flour, 2 eggs, and 1 teaspoon of baking powder. Season with salt and pepper to taste, chopped parsley and chives. Shape into balls with a spoon and fry in hot oil until golden brown. Let drain on paper towels. Serve as an appetizer or accompaniment to meats or poultry.
