Ambuyat

Ambuyat is a traditional dish originating from Brunei, and is also popular in the Malaysian states of Sabah and Sarawak, as well as in certain regions of Indonesia. It is a starchy dish made from the interior trunk of the sago palm, and is often served with a variety of side dishes and sauces.

History

The origins of Ambuyat date back to the times of the Bruneian Empire, where it served as a staple food during times of war. It was particularly useful during the Japanese occupation in World War II, when rice, the usual staple, was in short supply.

Preparation

To prepare Ambuyat, the starch of the sago palm is first extracted, washed, and filtered to remove impurities. The resulting product is then mixed with hot water to form a sticky, glue-like substance. The dish is traditionally eaten using a pair of bamboo sticks known as candas, by rolling the sticky sago around the sticks and dipping it into a sauce or broth.

Serving

Ambuyat is typically served with a variety of side dishes, which can include vegetables, fish, and meat. It is often accompanied by a sour fruit-based sauce known as binjai, or a fermented durian sauce known as tempoyak. The dish is traditionally eaten communally, with diners sitting around a large tray of Ambuyat and its accompaniments.

Cultural Significance

Ambuyat holds a significant place in Bruneian culture and cuisine. It is often served at special occasions and gatherings, and is considered a symbol of unity and shared heritage. The dish is also gaining recognition internationally, with Ambuyat set meals being offered in some Bruneian restaurants overseas.

See Also

• Cuisine of Brunei
• Sago Palm
• Tempoyak
• Binjai