Ambuyat
 | |
| Type | Dish, Staple food |
|---|---|
| Place of origin | Brunei |
| Region or state | Brunei and (Sarawak, Labuan and Sabah in Malaysia) |
| Creator | Bruneian Malay |
| Main ingredients | Sago |
 Cookbook: Ambuyat  Media: Ambuyat | |
Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei,[1][2] and a local delicacy in the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan, where it is sometimes known as linut.
Ambuyat is eaten with a bamboo fork called a chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties.
There is a similar dish in eastern Indonesia called papeda.
See also
References
- ↑ Bahrum Ali (21 February 2009). "Fostering family ties with ambuyat feasts". The Brunei Times. Archived from the original on 5 April 2014. Retrieved 5 April 2014.
- ↑ Jessica Tiah (8 January 2011). "Ambuyat - Our iconic heritage". The Brunei Times. Archived from the original on 5 April 2014. Retrieved 5 April 2014.
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