Ambuyat: Brunei Cuisine

 

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:

1. 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.
2. 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.
3. 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!