Entree: Brunei – Ambuyat (Sago starch paste)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 2 cups (300 g) sago starch
- 8 cups (1.9 L) water, divided
- 1 tsp (5 g) salt
- 2 pandan leaves, tied (optional)
- 2 whole mackerel, approx. 8 oz (225 g) each, cleaned and gutted
- 1 tbsp (15 ml) vegetable oil for grilling/frying
- 1 cucumber, sliced for dipping (no measurement)
- Sambal Belacan:
  - 6–8 red chilies, approx. 1 oz (30 g)
  - 4 shallots, approx. 40 g
  - 2 cloves garlic, approx. 6 g
  - 1 tbsp (15 g) belacan (shrimp paste)
  - 2 tbsp (30 ml) lime juice
  - 1 tsp (4 g) palm sugar or granulated sugar
  - 1 tbsp (15 ml) vegetable oil

Instructions

1. Make the sambal belacan: light‑ly toast the belacan in a dry pan for 30–60 seconds to reduce strong raw aroma. In a blender or mortar, pound chilies, shallots, garlic and toasted belacan into a coarse paste. Heat 1 tbsp (15 ml) oil in a small pan, fry the paste briefly (1–2 minutes) until fragrant, remove from heat and stir in lime juice and sugar; adjust salt. Set aside.
2. Prepare the fish: pat the mackerel dry and rub with a pinch of salt. Heat 1 tbsp (15 ml) oil in a grill pan or skillet over medium‑high heat. Grill or pan‑fry the fish 4–5 minutes per side (depending on thickness) until skin is crisp and flesh flakes. Keep warm.
3. Cook the ambuyat: bring 6 cups (1.4 L) of the water to a rolling boil with pandan leaves (if using) and salt. In a bowl combine the sago starch with the remaining 2 cups (480 ml) cold water to make a smooth slurry with no lumps.
4. Reduce the heat to medium. Slowly pour the sago slurry into the boiling water, stirring constantly with a wooden spatula or whisk to prevent lumps. Continue stirring steadily; the mixture will thicken and turn glossy and translucent in about 3–6 minutes. Cook until it forms a sticky, elastic mass and no raw starch taste remains.
5. Transfer the ambuyat to a serving bowl. Traditionally eat by twirling portions around bamboo skewers (chandas) or long forks and dipping into sambal belacan, taking bites of grilled fish and fresh cucumber alongside the ambuyat.