Ambuyat
Ambuyat is a sago porridge mixed with water made from a tasteless substance, similar to tapioca starch .
Sago starch is extracted from the inside of the trunk of a sago palm ( Metroxylon ) and dissolved in hot water and left to swell. In order to win it, the palm is felled, sawn into pieces and debarked. The pieces are then scraped or grated with a machine and collected in a channel.
Ambuyat is the national dish of Brunei , it is also eaten in the Malaysian states of Sarawak , Sabah, and the federal territory of Labuan , where it is also known as linut .
Ambuyat is valued as a delicacy by the Brunei Malaysians . It is usually eaten with a two-pronged bamboo fork ( chandas ), with the starch first rolled up around the prongs , and then dipped into a fish soup ( Ikan rebus ), which is of several types. It is often served with boiled leafy vegetables ( Sayur Bayam ) and a hot sauce ( Cacah Binjai ).
Similar dishes
There is also a similar East Indonesian dish called papeda . The Japanese variant Congee , on the other hand, is made from rice starch obtained from overcooked rice, while porridge is made from oat flakes or oatmeal and water or milk .
Individual evidence
- ↑ Jan Shim: Ambuyat - A Uniquely Bruneian Delicacy. Published August 28, 2012. Retrieved May 1, 2017.
- ↑ Bahrum Ali: Fostering family ties with ambuyat feasts . The Brunei Times. February 21, 2009. Archived from the original on April 5, 2014. Retrieved on April 5, 2014.
- ↑ Jessica Tiah: Ambuyat - Our iconic heritage . The Brunei Times. January 8, 2011. Archived from the original on April 5, 2014. Retrieved April 5, 2014.
- ↑ Mark Wiens: The stickiest Business in Brunei. Retrieved April 5, 2014.