Malaysian cuisine is derived from the pith extracted from the sago palm, and is the staple food for the Melanau and the Penan peoples of Sarawak. Sago starch is prepared as a gooey and sticky paste by the Bisaya and Kedayan communities called ambuyat, and is called "" by the Melanau. It is eaten by rolling the paste around the prongs of a bamboo fork, and dipped it into soup, "sambal", or other varieties of gravies and dipping sauces. Aside from being the source for sago pith, the sago palm is a source of another delicacy for the indigenous peoples of Borneo:
Luwu Regency and East Lamasi with a total population of 91,885 in 2010. The most known culinary in Luwu is "kepurung" ("kapurung", "pugalu", "bugalu", "kapeda") which is made from sago plant ("Metroxylon sagu"). There is "dange" which is made from sago too. The other culinary is "pacco" and "bagea". Luwu is known as a fruit producer, such as durian, "langsat" ("Lansium parasiticum"), rambutan, and many others. Luwu is the origin of the longest epic in the world, La Galigo that created before Mahabharata. Some manuscript of I La Galigo is saved in European Museums, like in Leiden University Library. I La Galigo