Ambuyat

About This Recipe

Ambuyat is the defining dish of Bruneian cuisine and one of the most unique eating experiences in Southeast Asia. Made by stirring sago starch (extracted from the sago palm, ubiquitous in Borneo's rainforests) into boiling water until it forms a thick, translucent, gelatinous mass with no flavour of its own, the dish entirely relies on its dipping sauces — the most important being cacah, a sour fruit-based sauce of binjai (wild mango) or bambangan, spiked with dried shrimp and chilli. Ambuyat is eaten with a special two-pronged bamboo fork called a chandas, which is twirled to capture the sticky starch. It is deeply communal food, central to royal banquets and everyday family meals alike.

Ingredients

Serves 4

• 2 cupssago starch (not sago pearls)
• 3 cupsboiling water
• 2 tbspdried shrimps (udang kering), ground
• 3red chillies, blended
• 2 tbsplime juice
• 1 tbspvinegar
• 1 tspsugar
• 0.5 tspsalt
• 1 green mangograted (as binjai substitute)
• 4 piecesfried salted fish
• 200 gstir-fried water spinach (kangkong)

Instructions

1. 1

   Make the cacah sauce

   Mix ground dried shrimps, blended chillies, lime juice, vinegar, sugar, and salt. Stir in grated green mango. Taste and balance sourness, heat, and saltiness. Refrigerate until ready to serve.

2. 2

   Cook the ambuyat

   Measure sago starch into a heavy pot or serving vessel. Pour boiling water over the starch, stirring vigorously and continuously with a wooden spoon in one direction for 3–5 minutes until the mixture becomes a thick, cohesive, slightly translucent paste. It should leave the sides of the pot cleanly.

3. 3

   Prepare accompaniments

   Fry salted fish until golden. Stir-fry kangkong with garlic and soy sauce. Arrange accompaniments in small dishes around the table.

4. 4

   Serve communally

   Place the ambuyat in the centre of the table. Using a chandas (bamboo fork) or two chopsticks, scoop a portion of ambuyat and twirl to form a ball. Dip into cacah sauce and eat in one bite alongside the accompaniments.

Variations

• •

  Serve with beef rendang or prawn curry as a more elaborate accompaniment.

• •

  Sour curry (singgang) with river fish is the most traditional pairing.

• •

  Some households mix coconut milk into the ambuyat for extra richness.

Storage

Ambuyat cannot be stored — it sets solid on cooling and does not reheat well. Make fresh and eat immediately. Cacah sauce keeps refrigerated for 3 days.

Frequently Asked Questions