Entree: Malaysia – Sabah – Ambuyat (Sticky, neutral-flavored sago starch dough eaten by dipping into savory and tangy sauces)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 cup (150 g) sago starch
- 4 cups (960 ml) water
- 1/2 tsp (3 g) salt
- For sambal belacan dipping sauce:
  - 3 tbsp (45 ml) vegetable oil
  - 4–6 fresh red chilies, seeded if desired, chopped
  - 1 small shallot, finely chopped (about 1/4 cup / 40 g)
  - 1 tbsp (15 g) belacan (shrimp paste)
  - 1 tbsp (15 ml) lime juice, or to taste
  - 1 tsp (5 g) palm sugar or brown sugar
  - Pinch of salt
- For sour-chili-tamarind dipping sauce:
  - 2 tbsp (30 ml) tamarind concentrate or strained tamarind water
  - 1 tbsp (15 ml) fish sauce or light soy sauce
  - 1 tsp (5 g) sugar
  - 1–2 bird’s eye chiles, finely chopped (optional)
  - 1 tbsp (15 ml) lime juice
- Optional accompaniments:
  - Cooked shrimp or grilled fish, to serve (weight as desired)
  - Fresh cucumber slices and blanched vegetables for dipping

Instructions

1. Bring 4 cups (960 ml) water to a rolling boil in a medium saucepan. Stir in 1/2 tsp (3 g) salt.
2. Reduce heat to medium-low so the water remains at a gentle boil. Gradually sprinkle the sago starch into the boiling water while stirring vigorously with a wooden spoon or whisk to prevent lumps. Continue stirring until the mixture thickens and becomes a smooth, translucent, glossy paste (3–5 minutes).
3. Once the mixture is cohesive and glossy, reduce heat to low and stir for another 1–2 minutes until it pulls away from the sides and reaches a sticky, elastic consistency. Remove from heat.
4. Transfer the ambuyat to a serving bowl. Traditionally it is eaten by twirling portions on a bamboo fork and dipping into sauces; you may serve with small bowls of dipping sauces and accompaniments.
5. To make sambal belacan: heat 3 tbsp (45 ml) vegetable oil in a small skillet over medium heat. Fry the chopped chilies and shallot until softened, add belacan and fry 1–2 minutes until fragrant. Remove from heat, stir in lime juice, sugar and a pinch of salt. Adjust to taste.
6. To make the sour-chili-tamarind sauce: whisk together tamarind concentrate, fish sauce, sugar, chopped chiles (if using) and lime juice until balanced between sour, salty and sweet.
7. Serve the ambuyat hot with the dipping sauces and optional accompaniments. Dip portions of the sago mass into sauces and eat immediately.