Ambuyat
 Ambuyat | |
| Type | Dish,staple food |
|---|---|
| Place of origin | Brunei[citation needed] |
| Region or state | BruneiandEast Malaysia(Sarawak,LabuanandSabah) |
| Created by | Bruneian Malay,Lundayeh/Lun Bawang,Bajau,Kadazan-Dusun,Bisaya (Borneo) |
| Main ingredients | Sago |
| 842kcal | |
Ambuyatis a dish derived from the interior trunk of thesagopalm. It is a starchy bland substance, similar totapiocastarch. Ambuyat is thenational dishofBrunei,[1][2]and a local specialty in theMalaysianstates ofSarawak,Sabah,and the federal territory ofLabuan,where it is sometimes known aslinut.
Ambuyat is eaten with a bamboo chopstick calledchandas,by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties, includingtempoyak.
There is a similar dish in easternIndonesiacalledpapeda. 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 fromthe originalon 4 April 2014.Retrieved5 April2014.
- ^Jessica Tiah (8 January 2011)."Ambuyat - Our iconic heritage".The Brunei Times. Archived fromthe originalon 4 April 2014.Retrieved5 April2014.
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