Ambuyat
Brunei’s national dish: a sticky, translucent paste of sago starch twirled around a bamboo fork (candas) and dipped in sour, spicy sauces, with fish and vegetables.
Ingredients
- 200 g sago (or tapioca) starch
- 200 ml cold water
- 800 ml boiling water
- Sauce: 2 red chillies, 1 shallot, juice of 2 limes, 1 tablespoon of tamarind paste, salt and sugar
- To serve: fried fish and stir-fried vegetables
How to make it at home
- For the sauce, blend the chillies with the shallot, lime, tamarind, salt and a little sugar.
- In a large bowl, mix the starch with a little cold water until there are no lumps.
- Pour in the boiling water all at once, stirring hard the whole time: it will turn into a translucent, sticky paste.
- Twirl a little paste around a pair of chopsticks, dip it in the sauce and swallow it without chewing.
The trick: The water has to be properly boiling: otherwise the paste won’t thicken.