Friday, July 19, 2019

Ambuyat, Brunei

Considered Brunei's national dish (but also available across Sabah and Sarawak), ambuyat might be an acquired taste, a starchy-sticky substance extracted from the pith of the sago palm's trunk. Roll the gooey ambuyat around a pair of prongs, then dunk it into a sauce that balances out its blandness - in Bandar Seri Begawan, we had it with a tempoyak-tinged dip, punchy and pungent, surrounded by a slew of classically prepared meat, fish and vegetables.

This post first appeared on eatdrinkkl.com

4 comments:

  1. Did you like it? I use a fork and twirl it around it...like eating pasta. LOL!!! It's just "glue" - the secret is in the very nice sambal. Love it so much! Been years and years since I last had it, not since my maternal Melanau grandma and aunties were still alive.

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    1. Suituapui: to be honest, i didn't love it - i did like the smoothness of the ambuyat, but i wasn't a fan of its gluey-pasty texture, and i didn't really like the sambal tempoyak that it came with either, since the fermented flavour was too strong for me, heheh :) hope you manage to get some good traditional ambuyat sometime this year or next year maybe! :)

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  2. That's their staple food to replace rice or noodles?

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    1. Choi Yen: a traditional food that also provides carbs, ya ... but most people still eat rice and noodles :)

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