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A National dish is a point of pride for so many countries and it's no different for Brunei. Their signature dish Ambuyat may not be the most well-known in the world but it's definitely one of the most unique. Ambuyat is made from the interior trunk of the Sago Palm tree, the very same plant that gives us sabudana. The local name for the white solids derived from this plant is Ambulung.
A delicacy in the Malaysian states of Sabah and Sarawak, this dish has a thick glutinous texture, almost like glue and is eaten with bamboo tongs known as chandas which are similar to chopsticks. It’s easier said than done though as the viscous substance is very hard to scoop up. It’s recommended that you dip your chandas in starch before attempting the feat for the best results.
Ambuyat in itself is almost completely tasteless, it’s more like a substitute for carbohydrates like rice or noodles than a dish in itself and is considered incomplete without a minimum of three side dishes and dips, called cacah, to accompany it. It’s preferred to eat Ambuyat with meat since the textures complement each other but the two must-have ideas are binjai cacah, a sour and spicy combination of lime, onions, garlic, and binjai, a local fruit with a sweet and sour flavor. Some cacahs feature tempoyak, a condiment based on fermented durian.
Served family style in huge dishes with sides around it, Ambuyat is designed to be a sharing dish and is often a way to celebrate togetherness. After all, thanks to its slippery nature and engaging eating process, you can’t help but laugh as you go along.
Ingredients:
- 1 lb sago starch/potato starch/tapioca starch
- 2 ½ cups of water
- 1 Thai chilli pepper
- 1 Tbsp shrimp taste
- 1 Tbsp dried shrimp
- 1 Tbsp durian
- Salt
Method:
- First, you need to combine the tapioca, sago or potato starch with some cool water. Set it aside in the bowl for a few minutes.
- Next, heat the water in the kettle and slowly pour the hot boiled water in the container with the starch.
- If the starch begins to appear sticky, you can utilize a wooden spoon to start whisking it together. Once it is done, the Ambuyat will now be starchy and sticky.
- Now, you have to prepare a shrimp-flavored tempoyak or Durian sauce to serve with your Ambuyat.
- To crumble the dried shrimp with Thai chili pepper, you can use a mortar and pestle.
- Then add the shrimp paste to the pepper mixture and minced shrimp. You need to sprinkle a bit of salt to taste.
- You can now transfer it to a separate serving bowl. Stir in a little hot water slowly to the durian and shrimp mixture.
- Finally, serve the Ambuyat dish of Brunei while still hot with the shrimp sauce for dipping.
(Some other side dishes are cooked vegetables, fried belutak, fried fish fillets, and sweet and sour sauces.)
