Mangu

ambuyat

Next Dish: Saltfish

Ambuyat is a traditional dish from Brunei, Sabah and Sarawak in Borneo. It is made from the interior trunk of the sago palm, which is cooked and then rolled around a special fork (called a "chandas") before being dipped in a variety of sauces. The dish is sticky and starchy in texture, similar to tapioca. It is often served with a side of sour fruit, vegetables, and fish or meat.

sago starch

dipping sauce

water

Recipe

Ingredients:

  • 1 cup of Sago starch

  • 2 cups of water

  • Dipping sauce (traditional options include a sour fruit sauce, a durian-based sauce, or a fermented shrimp paste)


Instructions:

  1. In a pot, bring the water to a boil.

  2. Slowly pour in the Sago starch while continuously stirring to prevent lumps.

  3. Continue stirring until the mixture becomes clear and sticky. This should take about 5-10 minutes.

  4. Once the mixture is clear and sticky, reduce the heat to low and continue stirring for another 2-3 minutes.

  5. Remove the pot from the heat and let the mixture cool for a few minutes.

  6. Once cool, use a pair of chopsticks to scoop up a small amount of the mixture. Roll it around the chopsticks to form a ball.

  7. Dip the ball into your chosen sauce and enjoy.