Borneo is a treasure trove of culinary diversity. Among the many dishes, Ambuyat stands out as one of the most prominent foods. Besides being the national dish of Brunei, ambuyat is also widely consumed in the Malaysian states of Sabah and Sarawak.
Sago Surprise: The Star Ingredient
Ambuyat is prepared from sago flour, a starchy substance derived from the stems of sago palm ()known locally as “Ampulung”. This tropical palm is widely grown in Borneo and serves as the staple food of its inhabitants.
How to Make Ambuyat
For the best results, sago flour is soaked in water for around 30 minutes. This hydration process softens the starch particles, leading to smoother consistency in the final dish. After soaking, scoop up the starch that settles at the bottom of the pan. Keep in mind that soaked sago flour must be consumed within the day and should not be left overnight.
To cook sago flour, simply add boiling water and stir continuously.
When sago is properly cooked, the mixture becomes translucent and has sticky, jelly-like consistency.
A special utensil called “Candas” is used to handle Ambuyat. Made of bamboo, Candas consists of two chopsticks joined at one end. Typically, a pair of Candas is used.
Ambuyat is rolled around the prongs of Candas. This method is preferred over a spoon because Ambuyat is quite sticky and can be difficult to handle.
By its own, Ambuyat is has a rather bland taste. Therefore, it is usually served with side dishes or soup.
Tangy fish soup is served in this instance.
Condiments like sambal belacan, fried onions and lime are usually added to enhance the taste of Ambuyat.
Sweet Dessert
While Ambuyat is usually consumed warm, it is also possible to enjoy Ambuyat as a chilled dessert! Leftover Ambuyat is refrigerated overnight to allow some moisture to evaporate.
Chilled Ambuyat is slightly firmer, so it can be rolled into bite-size balls. Coconut milk, ice and sugar are added, creating a sweet dessert that delights the taste buds!
According to Sandra Paut, Managing Director of The Native Cafe at N°5 Hotel, sago is an alternative crop to rice in Sabah especially during times of drought. During the Kaamatan harvest festival (held annually on 30 May and 31 May), Kadazan-Dusun people celebrate the bountiful harvest of both crops. This shows the special place that sago holds among native Sabahans.
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