Ambuyat
 Ambuyat | |
| Type | Dish, staple food |
|---|---|
| Place of origin | Brunei[citation needed] |
| Region or state | Brunei and East Malaysia (Sarawak, Labuan and Sabah) |
| Created by | Bruneian Malay, Lundayeh/Lun Bawang, Bajau, Kadazan-Dusun, Bisaya (Borneo) |
| Main ingredients | Sago |
| 842 kcal | |
Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei,[1][2] and a local specialty in the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan, where it is sometimes known as linut.
Ambuyat is eaten with a bamboo chopstick called chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties, including tempoyak.
There is a similar dish in eastern Indonesia called papeda. It has a glutinous texture and is chewy.
See also
[edit]
References
[edit]- ^ Bahrum Ali (21 February 2009). "Fostering family ties with ambuyat feasts". The Brunei Times. Archived from the original on 4 April 2014. Retrieved 5 April 2014.
- ^ Jessica Tiah (8 January 2011). "Ambuyat - Our iconic heritage". The Brunei Times. Archived from the original on 4 April 2014. Retrieved 5 April 2014.
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