2 Person
10 Min
10 Min
20 Min
Ambuyat is a type of starch derived from the trunk of a sago palm and cooked as a delicacy in the country of Brunei. It is consumed with a two-pronged bamboo utensil known as ‘chandas’. Ambuyat is eaten with a variety of side dishes such as grilled prawns, fish, beef, and an assortment of tropical sauces and vegetables. As the sago starch may be difficult to find outside of Brunei, it can be substituted with potato starch or tapioca starch.
National Dish of Germany
Ambuyat is the national dish of Brunei and holds a central place in Bruneian culinary tradition. The dish is made from sago starch extracted from the trunk of the sago palm, a plant well suited to the swampy environments of Borneo. Historically, sago served as an essential carbohydrate source in Brunei and neighboring regions long before the widespread adoption of rice.
Ambuyat itself is mild and neutral in flavor, which is intentional. Its role is to act as a vehicle for bold accompaniments such as tempoyak (fermented durian), shrimp-based sauces, grilled seafood, beef dishes, and sour-spicy condiments. The dish is traditionally eaten communally using a two-pronged bamboo utensil called a chandas, emphasizing shared dining and cultural ritual rather than individual plating.
The technique of transforming starch into a translucent, glue-like consistency using boiling water reflects indigenous food knowledge passed down through generations. While sago starch can be difficult to source outside Brunei, substitutions like tapioca or potato starch are commonly used today. Ambuyat remains a powerful symbol of Bruneian identity, hospitality, and continuity, representing how simple native ingredients are elevated through tradition, technique, and communal eating practices.
