The Story Behind Ambuyat

Ambuyat is a well-known Bruneian delicacy, but it can be found in neighbouring countries such as Sabah and Sarawak where it is called Linut. A version of the dish can also be found in Indonesia called Papeda.

The dish made from sago (popularly known as ambulong), that is extracted from the rumbia tree. In this modern day, the process of creating sago is made with the help of machines in a factory, but back then it was a long and tedious process

AMBUYAT RECIPE

“HOW TO PREPARE THE AMBUYAT DISH OF BRUNEI?

INGREDIENTS

• 1 lb sago starch
• 2 1/2 cups of water
• 1 Thai chili pepper
• 1 Tbsp shrimp taste
• 1 Tbsp dried shrimp
• 1 Tbsp durian
• Salt

DIRECTIONS

1. 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.
2. Next, heat the water in the kettle and slowly pour the hot boiled water in the container with the starch.
3. 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.
4. Now, you have to prepare a shrimp flavored tempoyak or Durian sauce to serve with your Ambuyat.
5. To crumble the dried shrimp with a Thai chili pepper, you can use a mortar and pestle. Or traditionally, you can use the stone bowl or lasung.
6. Then add the shrimp paste to the pepper mixture and minced shrimp. You need to sprinkle a bit of salt to taste.
7. You can now transfer it to a separate serving bowl. Stir in a little hot water slowly to the durian and shrimp mixture.
8. 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.

Gallery

Delicious Ambuyat Set