Ingredients:
For the Ambuyat:
1 cup sago flour
4 cups water
Pinch of salt (optional)
For the Dipping Sauces (choose one or create your own):
Cencaru (Spicy Sauce):
1/4 cup chopped shallots
2 cloves garlic, minced
1-2 red chilies, chopped (depending on spice preference)
1 inch belacan (shrimp paste), toasted (optional)
1 tablespoon palm sugar (or brown sugar)
1/4 cup tamarind juice
1/4 cup water
Salt, to taste
- Pacar (Sweet and Sour Sauce):
- 1/2 cup water
- 1/4 cup palm sugar (or brown sugar)
- 2 tablespoons tamarind juice
- 1 tablespoon fish sauce
- A pinch of ground turmeric
- Tucuk (Peanut Sauce):
- 1/2 cup roasted peanuts, ground
- 1/4 cup water
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon fish sauce
- A squeeze of lime juice
- Pinch of salt
Instructions:
- Prepare the Dipping Sauce (choose one):
- Cencaru: In a mortar and pestle (or food processor), grind together the shallots, garlic, chilies, and belacan (if using) into a paste. Heat a pan with a little oil and saute the paste until fragrant. Add the palm sugar, tamarind juice, water, and salt. Bring to a simmer and cook for 5 minutes until thickened slightly.
- Pacar: In a saucepan, combine water, palm sugar, tamarind juice, fish sauce, and turmeric. Heat gently until the sugar dissolves and the sauce thickens slightly.
- Tucuk: In a bowl, combine ground peanuts, water, palm sugar, fish sauce, lime juice, and salt. Mix well until a smooth sauce forms.
- Cook the Ambuyat:
- In a pot, bring the water to a boil. Slowly whisk in the sago flour, making sure to avoid lumps. Reduce heat to low and simmer for 15-20 minutes, stirring constantly until the mixture thickens and becomes translucent. You can add a pinch of salt for a subtle savoury flavour, but it's optional.
- Serve:
- Prepare a bowl of hot water for dipping.
- Using a wooden spoon called a "chandas" (or any utensil), twirl the ambuyat to create thin strands.
- Dip the ambuyat strands into your chosen dipping sauce and enjoy!
Tips:
- The consistency of ambuyat should be thick and slightly sticky. If it becomes too thick, add a little more hot water while stirring.
- You can adjust the spice level of the Cencaru sauce to your preference.
- Feel free to experiment with other dipping sauce flavours. Some popular variations include a spicy tomato sauce or a creamy coconut milk sauce.
- Ambuyat is traditionally eaten communally, with everyone dipping from the same pot.
- Sago flour is gluten-free, making this dish a good option for those with gluten sensitivities.
Nutrition Information:
(per serving, based on 1 cup ambuyat and 2 tablespoons dipping sauce)
- Calories: 250-350 (depending on dipping sauce)
- Fat: 1-5g (depending on dipping sauce)
- Protein: 2-4g
- Carbohydrates: 50-60g
Enjoy this unique and delicious taste of Brunei!
