Ambuyat

Sago starch gel eaten with a bamboo fork and sour sauce.

Ingredients

• 2 cups Sago starch
• 4 cups Boiling water
• 3 tbsp Tamarind paste
• 3 Chilies
• 4 cloves Garlic
• 1 tsp Shrimp paste
• 3 tbsp Lime juice
• 1 tsp Salt

Method

1. Prepare the starch — Put the sago starch in a heatproof bowl.
2. Add boiling water — Pour genuinely boiling water over and stir hard and fast with a wooden stick.
3. Work it — Keep stirring until it turns from white powder to a clear, thick, sticky gel.
4. Make the cacah sauce — Blend the tamarind, chili, garlic, shrimp paste, lime and salt into a sharp dipping sauce.
5. Ambuyat is ready — Twirl portions onto a two-pronged bamboo fork, dip in sauce, and swallow without chewing — that is the traditional way.

More Brunei recipes

• Nasi Katok
• Kuih Malaya