Ambuyat National Dish of Brunei
|Sago starch / tapioca starch / potato starch||1 lb.|
|water||2 1/2 cups|
|Thai chili pepper||1|
|Shrimp paste||1 tbsp.|
|Dried shrimp||1 tbsp.|
|Durian (tempoyak)||2 tbsps.|
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.
Directions for Preparing Ambuyat
- Combine the sago, potato or tapioca starch with some cool water and set aside in a bowl for a few minutes.
- Heat the water in a kettle and then pour the hot boiled water slowly into the container with the starch.
- Once the starch appears sticky, use a wooden spoon to start whisking it together. When it is done, the Ambuya.t will become firm and starchy. (Ambuya t is commonly eaten with sauces)
- Prepare a shrimp flavored tempoyak / durian sauce to serve with the Ambuyat.
- Use a mortar and pestle to mince the dried shrimp with the Thai chili pepper. Traditionally, a stone bowl called a ‘lasung’ is used.
- Add the shrimp paste to the minced shrimp and pepper mixture.
- Sprinkle in a bit of salt to taste.
- Transfer this to a separate serving bowl. Slowly stir in a little hot water to the shrimp and durian mixture.
- Serve the Ambuyat while hot with the shrimp sauce for dipping.
- Other side dishes can be served with the Ambuyat such as cooked vegetables, whole grilled shrimp, fried fish filets, fried belutak (mixed beef) and sweet and sour sauces.