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The National dish for Brunei is probably more about texture than it is flavor, with the general opinion that this starchy dish called Ambuyat tastes of nothing at all. It’s made from the fleshy interior of the Sago Tree which when prepared, produces a gum, glue-like substance that is to be swallowed without chewing. It is traditionally served with side sauces for dipping the Ambuyat in, and with vegetables and fish.
Ambuyat
Ingredients
500 g sago starch can replace with tapioca or potato starch
600 ml water
Directions
Boil the water in a kettle.
In the meantime, mix the starch with a bit of water in a bowl and put aside.
Once the water is boiled, pour it slowly onto the starch until it looks a bit sticky then whisk with a wooden spoon until firm and starchy.
Serve while hot.
Tempoyak (Dipping Sauce)
Ingredients
1 chili pepper
Salt
1 tsp shrimp paste
1 tbsp dried shrimps
2 tbsp durian (Tempoyak)
Directions
Put the dried prawns and Thai chili in a mortar and pestle and blend until the ingredients are well combined.
Add the shrimp paste and mix until well combined. Then add some salt according to taste. Put in a small bowl.
Pour a little hot water on the sauce mixture and add the durian. Mix well.
Serve the Ambuyat while hot with the shrimp sauce for dipping.
Notes
Other side dishes can be served with the Ambuyat such as cooked vegetables, whole grilled shrimp, fried fish filets, fried beef and sweet and sour sauces.