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Ambuyat

Name: Ambuyat
Total time: 30 min
Yield: Serves 4
Cuisine: Brunei
Ingredients: 150g Tapioca starch; 500ml (boiling) Water; 3 tbsp Lime juice; 2 Red Chili Pepper; 1 clove Garlic; 1 tsp Shrimp paste; 1 tsp Sugar; A pinch Salt; 2 White Fish Fillet; A pinch Turmeric

Main Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐⭐

Translucent sago starch dough twirled onto bamboo forks and dipped in sour sauce — Brunei's national dish.

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📖 The Story Behind This Dish

Ambuyat is considered Brunei's national dish: sago palm starch stirred with boiling water becomes a glue-like, translucent, chewy mass. It's twirled onto two-pronged bamboo forks called chandas, dipped in a sour, spicy sauce called cacah, and swallowed nearly whole. It's customary to share it in a big group with grilled fish and vegetable dishes.

🌆 Where it's eaten: In a house in Kampong Ayer, Brunei's water village, the family twirls translucent dough from a big bowl onto bamboo forks and dips it in sauce.

🥕 Ingredients (serves 4)

Tapioca starch 150g
Water 500ml (boiling)
Lime juice 3 tbsp
Red Chili Pepper 2
Garlic 1 clove
Shrimp paste 1 tsp
Sugar 1 tsp
Salt A pinch
White Fish Fillet 2
Turmeric A pinch

👩‍🍳 Instructions

Grind the chili, garlic, shrimp paste, lime juice, sugar, and salt into a sauce.
Rub the fish with salt and turmeric and grill as a side dish.
Dissolve the tapioca starch with a little water in a bowl.
Pour in boiling water all at once and stir quickly with a wooden spatula into a translucent, stretchy mass.
Twirl the dough onto two chopsticks, dip in the sauce, and eat.

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