Entree: Brunei – Central Culinary Region – Ambuyat (Viscous neutral sago starch paste eaten by twirling on a fork and dipping into savory and spicy sauces)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 2 min

Total 20 min

Ingredients

- 2 cups (240 g) sago starch
- 4 cups (960 ml) water
- 1/2 tsp (3 g) salt
- Sambal belacan:
  - 6 red chilies, seeded and chopped, approx. 2 oz (60 g)
  - 1 tsp (5 g) belacan (shrimp paste)
  - 1 tbsp (15 ml) lime juice
  - 1 tsp (5 g) sugar
  - pinch salt
- Anchovy-garlic dip:
  - 3 oz (85 g) dried anchovies (ikan bilis)
  - 2 cloves (about 6 g) garlic, minced
  - 2 tbsp (30 ml) vegetable oil
  - 2 tbsp (30 ml) tamarind water
  - 1 tsp (5 g) sugar
- Prawn-tamarind gravy:
  - 8 oz (225 g) shrimp, peeled and deveined
  - 1 small onion, sliced, approx. 3 oz (85 g)
  - 1 tbsp (15 ml) vegetable oil
  - 1/2 cup (120 ml) coconut milk
  - 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) water
  - 1/2 tsp (3 g) salt
- Fresh cucumber or raw vegetable sticks for dipping (optional)

Instructions

1. Make the ambuyat by bringing 4 cups (960 ml) water to a rolling boil with 1/2 tsp (3 g) salt; off the heat, whisk in the 2 cups (240 g) sago starch in a steady stream until combined, then return to low heat and stir constantly with a wooden spoon or bamboo paddle until the mixture turns glossy, translucent and thick (about 6–8 minutes). Remove from heat, let rest 1–2 minutes, then transfer to a serving bowl; the texture should be smooth and elastic so it can be twirled.
2. Prepare the sauces while the ambuyat cooks: for sambal belacan pound or blitz chilies with belacan, lime juice, sugar and salt to taste; for anchovy-garlic dip fry 2 tbsp (30 ml) oil, add minced garlic and dried anchovies until crisp then stir in tamarind water and sugar; for prawn-tamarind gravy sauté onion in 1 tbsp (15 ml) oil, add shrimp, coconut milk and diluted tamarind paste, simmer until slightly thickened and season with 1/2 tsp (3 g) salt. Serve ambuyat hot with the dips and raw vegetables; twirl portions of ambuyat on a bamboo fork and dip into sauces to eat.