🍜 Ambuyat – Traditional Dish from Brunei

 

Ambuyat is a traditional dish that originates from Brunei, particularly Bandar Seri Begawan, the capital city. It is also popular in parts of Sabah and Sarawak in Malaysia, as well as among some communities in Kalimantan, Indonesia.

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Servings: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty: Moderate

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🧂 Ingredients

For the Ambuyat:

• 1 cup sago starch (also called sago flour or linut)

• 2.5 to 3 cups boiling water

• Chandas (traditional bamboo fork) or chopsticks for serving

For Cacah Binjai (Fermented Mango Dip):

• 2 tbsp belacan (shrimp paste)

• 2–3 cloves garlic, minced

• 2–3 red chilies, chopped (adjust to heat preference)

• 1 tbsp brown sugar or palm sugar

• ½ tsp salt

• 1–2 fermented mangoes (binjai) or 1 fresh mango + 1 tsp vinegar (substitute)

• 2 tbsp lime juice (or tamarind paste for variation)

• 1–2 tbsp water (to adjust consistency)

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🍽️ Equipment

• Mixing bowl

• Wooden spoon or whisk

• Heat-resistant bowl for ambuyat

• Small saucepan or frying pan (for the dip)

• Mortar and pestle or blender

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👩‍🍳 Instructions

Step 1: Prepare the Ambuyat

1. Place the sago starch in a heat-resistant mixing bowl.

2. Boil water and immediately pour 2.5 cups of the boiling water over the starch.

3. Stir quickly and vigorously using a wooden spoon or whisk. The mixture will turn translucent and gluey—this is the correct texture.

4. If the mixture is too thick, add a bit more boiling water to reach a smooth, sticky consistency.

5. Set aside and let it cool slightly. It should be stretchy but not runny.

6. Serve warm in the center of the table with dips and side dishes.

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Step 2: Prepare Cacah Binjai Dip

1. Toast the belacan in a dry pan until aromatic (1–2 minutes). This enhances its flavor.

2. Pound or blend the chilies, garlic, and toasted belacan until you get a coarse paste.

3. Add the sugar, salt, lime juice, and fermented mango (or mango + vinegar).

4. Mix or blend until smooth. Add water to thin the dip slightly if desired.

5. Taste and adjust for sweetness, acidity, and spice.

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🍴 How to Eat Ambuyat

1. Use the chandas (or chopsticks) to twirl a portion of ambuyat.

2. Dip the sticky ball into the cacah binjai sauce or any other dip (other common ones include sambal tempoyak or chili-tamarind sauce).

3. Eat without chewing—ambuyat is usually swallowed directly.

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📝 Serving Suggestions

Ambuyat is typically served with a variety of side dishes, such as:

• Fried or grilled fish (e.g. ikan bakar)

• Stir-fried or boiled leafy greens

• Sambal (spicy chili sauce)

• Tempoyak (fermented durian paste)

• Grilled prawns or squid

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📌 Notes

• The traditional binjai mango is hard to find outside Southeast Asia. A sour, unripe mango with a splash of vinegar or tamarind can mimic the flavor.

• Ambuyat is more about texture and ritual than flavor—it’s a social, communal dish meant to be enjoyed slowly with flavorful accompaniments.

YT Channel: Infinite Curiosity