2 Person
10 Min
10 Min
20 Min
To begin preparing Ambuyat, place the sago starch, potato starch, or tapioca starch into a mixing bowl. Add a small amount of cool water and stir gently until the starch is evenly combined. Allow the mixture to sit briefly so the starch can absorb moisture before cooking.
Bring water to a full boil in a kettle. Slowly pour the boiling water into the starch mixture while continuously stirring. This step is essential in making authentic Ambuyat because the hot water activates the starch and creates its distinctive texture.
As the boiling water combines with the starch, Ambuyat will begin to thicken and turn sticky. Continue whisking with a wooden spoon in a steady motion. Properly prepared Ambuyat becomes smooth, glossy, elastic, and translucent in appearance.
Serve Ambuyat immediately while hot, since the texture is best enjoyed fresh.
Traditional Ambuyat is never eaten alone. It is always paired with a bold dipping sauce.
Using a mortar and pestle, mince dried shrimp together with Thai chili pepper. Traditionally, a stone bowl known as a lasung is used for preparing the sauce.
Add shrimp paste and mix thoroughly. Stir in fermented durian, also known as tempoyak, which gives the sauce its signature flavor. Add salt to taste, then gradually mix in a small amount of hot water until the sauce reaches a smooth dipping consistency.
This flavorful tempoyak sauce enhances the neutral taste of Ambuyat and creates a balanced traditional Bruneian meal.
For more background about this traditional dish, you can read more about Ambuyat on Wikipedia here:
https://en.wikipedia.org/wiki/Ambuyat What to Serve With Ambuyat
Ambuyat is traditionally enjoyed with a variety of side dishes that provide contrast in flavor and texture. Popular accompaniments include:
Whole grilled shrimp
Fried fish fillets
Cooked leafy vegetables
Fried belutak (mixed beef preparation)
Sweet and sour sauces
Spicy sambal
Because Ambuyat has a mild and neutral taste, these side dishes provide the bold flavors that define the complete experience.
If you enjoy exploring national cuisines, you may also like our National Dish of Germany recipe
Ambuyat is the national dish of Brunei and represents an essential part of Bruneian culinary heritage. The history of Ambuyat dates back centuries to the indigenous communities of Borneo, where the sago palm naturally grows in swampy and tropical environments.
The starch used to prepare Ambuyat is extracted from the trunk of the sago palm. Before rice became widely available in Southeast Asia, sago starch was a primary carbohydrate source in Brunei. Because of this, Ambuyat was not just a meal but a survival staple for generations.
The preparation of Ambuyat reflects traditional food knowledge passed down through families. The technique of mixing starch with boiling water to create a translucent, elastic texture demonstrates an understanding of natural ingredients and local resources.
Ambuyat is traditionally eaten in a communal setting. Families gather around a shared bowl of Ambuyat, using a bamboo utensil called a chandas to twirl the starch before dipping it into flavorful sauces. This style of eating emphasizes hospitality, unity, and cultural continuity.
Today, Ambuyat remains a powerful symbol of Bruneian identity. It is commonly served during cultural celebrations, family gatherings, and traditional ceremonies. Even outside Brunei, Ambuyat continues to represent the heritage of the region.
For additional historical context about Ambuyat and its cultural significance, you can read more on Wikipedia here:
https://en.wikipedia.org/wiki/Ambuyat
If you are interested in exploring other traditional cuisines, you may also enjoy our National Dish of Germany recipe
