MANGALDAN, Pangasinan – Just a 20-minute ride away from the town proper, you will find Brgy. Inlambo, which prides itself as the leading supplier of coconut in Mangaldan. Upon reaching this place, you will be amazed by the abundance of tall coconut trees and the broad plantation fields frequently crowded by children just to play hide-and-seek or habulan.
Contrary to the timidity of the place are its residents. They are fun, loud, and welcoming to strangers. And if there's one thing you will really enjoy in Inlambo: it's the drinking sessions with lambanog, a traditional distilled palm liquor from coconuts. Residents here often say, "No anggapoy inuman, ag ak unla diman" (if there are no drinking sessions, I will not go there). Drinking with friends, families, and neighbors here often shows good relationships with people and a way to further strengthen their bonds. On every occasion in Inlambo — fiestas, weddings, baptisms — drinking is always part of their celebration.
However, here in Inlambo, there is a must pulutan (food or snack provided as an accompaniment to alcoholic drinks) that should be present in every inuman — uok or coconut worms. These worms are hatchlings of coconut rhinoceros beetles which are known to damage coconut trees. They are usually found in the dead coconut logs. Uok is also primarily found in Palauan, Occidental Mindoro, where it is traditionally eaten alive or cooked steamed.
These worms are rich in protein, calcium, and iron and are a more significant source of nutrition than rice. Uok is best cooked in adobo style, where it is served with tomato and rice.
In Inlambo, uok is usually just eaten raw, steamed, or deep-fried. According to residents, deep-fried uok is the best pair with lambanog. If you dip it with vinegar and chili, your drinking session will surely be delightful. Deep-fried coconut worms taste like small fried prawns, according to them.
However, some residents prefer uok to be cooked with gata or coconut milk extract to enhance its flavor. If you're curious about the raw taste of coconut worms, they say that it has the flavor of fresh milk. Hence, cooking it with fresh coconut milk extract heightens its 'milky' taste.
Wilfredo Cariño, 56, says that even his grandchildren are fond of the taste of uok.
“Pati mga bata dito, mahalig kumain ng uok. 'Yung mga apo [ko] rin po, mahilig mag-ulam 'nun,” he said.
(“Even the children here love to eat uok. My grandchildren love it too. They like to eat uok as a dish.”)
Asked if he is worried about the harmful outcomes of eating uok, he confidently said no.
“Antagal ko na kumakain ng uo hindi naman ako nagkakasakit eh. Kung talagang may masamang epekto 'yung pagkain 'nun eh di matagal na sana akong nagkasakit,” he said.
(“I am eating uok for a long time now, and I did not get sick. If eating it has a really harmful effect [on my body], then I would have been ill for a long time.”)
According to nutritionists, coconut worms are generally safe to eat. Studies regarding uok showed a high nutritional component, which is a significant source of minerals and vitamins. Its body, full of fat and oil, can be extracted and used to smoothen the skin. It also contains nutrients like calcium, protein, and energy, the same as meat and fish.
So if you're craving something exotic as your pulutan, why not try uok? Because why not?
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