Dish

Ambuyat

Sago Starch Dip

Ambuyat is made by mixing sago starch with water, then cooking it until it forms a sticky, gelatinous mass. The dish is typically served with a variety of side dishes, such as fish, vegetables, and sambal. Ambuyat is a good source of carbohydrates.

Asian cuisine› Southeast Asian cuisine› Bruneian cuisine

Vegetable Dish

Origins and history

Ambuyat has a long history in Bruneian cuisine. It is said to have originated from the Melanau people of Sarawak, Malaysia, who brought the dish to Brunei. Today, ambuyat is a popular dish in Brunei and is often served at special occasions and celebrations.

Dietary considerations

Ambuyat is gluten-free and vegetarian, but may contain seafood or other animal products in the side dishes.

Variations

Variations of ambuyat include using different types of sago starch, such as black or brown sago, or adding flavorings such as pandan leaves or coconut milk. Some recipes also call for adding spices or herbs to the side dishes.

Presentation and garnishing

Ambuyat is typically presented in a large bowl, with the sticky sago starch in the center and the side dishes arranged around it. It can be garnished with additional herbs or spices.

Tips & Tricks

To make ambuyat extra smooth and creamy, use a whisk to mix the sago starch and water together. Be sure to stir constantly while cooking to prevent lumps from forming.