Tipu (pronounce as tipuk) or tepus gives a very unique identity to Sarawak indigenous food. The shoot of tipu gave out a very aromatic fragrance. However for one who are not trained, it smells like a pungent insect. This tipu reminds me of Bunga Kantan, eventhough the smells is not really similar.
Other review by a fellow blogger regarding this very unique edible shoot can be found in Headsteadi's blog. He has made reference to tipu with scientific name as Coctus Speciosus, but I thought the closer one would be Achasma Coccineum.
Tipu can be found in most market in Sarawak. In the picture above, tipu in a white middle sack in Bau Market.
Edible tipu shoot.
There are many ways to cook this shoot. Normally it is used to enhance the flavor of cooking e.g soups, fried vegetables or Ground Tapioca leave.
Below is the recipe for a Tipu Masak Belacan (Fried Tipu with Belachan)
1. Tipu shoot.
2. Cooking base
3. Cooking oil for saute
4. 2 cups of water
1. Pound garlic roughly. Slice the shallot finely.
2. Mix salt, belacan and 2 spoon of water together.
3. Pound the shoot roughly and cut it into 50mm length.
4. Saute garlic, shallot and anchovies until fragrant.
5. Stir fried the tipu shoot.
6. Add belacan mixture.
7. Add the water.
8. Cook for about 10min until soften.