Ambuyat with Spicy Sambal Sauce

Ingredients

• 250g (8.8 oz) sago starch 250g (8.8 oz) sago starch
• 500ml (2 cups) water 500ml (2 cups) water
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 2g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Gradually add the sago starch while stirring continuously to prevent lumps from forming.
2. 2.
   Reduce the heat to low and continue stirring until the mixture thickens and becomes translucent.
3. 3.
   Remove the pot from heat and let it cool for a few minutes.
4. 4.
   Wet your hands with water and shape the Ambuyat into small balls or rolls.
5. 5.
   In a separate pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped red chilies, and sauté until fragrant.
6. 6.
   Add the shrimp paste, tamarind paste, sugar, soy sauce, and lime juice to the pan. Stir well to combine all the ingredients and cook for another 2-3 minutes.
7. 7.
   Transfer the Ambuyat balls to a serving plate and pour the spicy sambal sauce over them.
8. 8.
   Garnish with fresh cilantro and serve immediately.

Treat your ingredients with care...

• Sago starch — Gradually adding the sago starch to boiling water while stirring continuously is crucial to prevent lumps from forming. Be patient and ensure the mixture thickens and becomes translucent before shaping it into balls or rolls.

Tips & Tricks

• To make the Ambuyat even smoother, you can strain it through a fine-mesh sieve before shaping it into balls or rolls.
• Adjust the spiciness of the sambal sauce by adding more or fewer red chilies according to your preference.
• Serve Ambuyat with a side of fresh vegetables or pickles to add crunch and freshness to the dish.
• If you can't find sago starch, you can substitute it with tapioca starch, although the texture may differ slightly.
• Leftover Ambuyat can be stored in the refrigerator for up to 2 days. Reheat it gently in the microwave or steam it before serving.

Serving advice

Ambuyat is traditionally eaten with hands using a bamboo fork called "chandas." Take a small portion of Ambuyat with the chandas, dip it into the spicy sambal sauce, and enjoy the unique texture and flavors. Remember to savor each bite slowly to fully appreciate the dish.

Presentation advice

To enhance the presentation of Ambuyat, arrange the shaped balls or rolls neatly on a serving plate. Drizzle the spicy sambal sauce over the Ambuyat, allowing it to cascade down the sides. Garnish with fresh cilantro for a pop of color and freshness.