Entree: Brunei – Central Culinary Region – Ambuyat (Viscous neutral sago starch paste eaten by twirling on a fork and dipping into savory and spicy sauces)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 2 min

Total 20 min

Ingredients

Sago starch — 2 cups (240 g) (estimated edible portion: 240 g)
Water — 4 cups (960 ml)
Salt — 1/2 tsp (3 g), for the ambuyat
Sambal belacan:
Red chilies, seeded and chopped — 6, approximately 2 oz (60 g)
Belacan (shrimp paste) — 1 tsp (5 g) (estimated edible portion: 5 g)
Lime juice — 1 tbsp (15 ml)
Sugar — 1 tsp (5 g), for the sambal
Salt — a pinch, for the sambal
Anchovy-garlic dip:
Dried anchovies (ikan bilis) — 3 oz (85 g) (estimated edible portion: 85 g)
Garlic, minced — 2 cloves (about 6 g)
Vegetable oil — 2 tbsp (30 ml), for the anchovy-garlic dip
Tamarind water — 2 tbsp (30 ml) (estimated edible portion: 30 g)
Sugar — 1 tsp (5 g), for the anchovy-garlic dip
Prawn-tamarind gravy:
Shrimp, peeled and deveined — 8 oz (225 g); raw shrimp
Onion, sliced — 1 small, approximately 3 oz (85 g)
Vegetable oil — 1 tbsp (15 ml), for the prawn-tamarind gravy
Coconut milk — 1/2 cup (120 ml)
Tamarind paste — 1 tbsp (15 ml), diluted in 2 tbsp (30 ml) water
Salt — 1/2 tsp (3 g), for the prawn-tamarind gravy
Fresh cucumber or raw vegetable sticks for dipping — optional; use as desired

Instructions

1. Bring the 4 cups (960 ml) water and 1/2 tsp (3 g) salt to a rolling boil. Remove the pan from the heat and whisk in the sago starch in a steady stream until combined.
2. Return the pan to low heat. Stir constantly with a wooden spoon or bamboo paddle for about 6–8 minutes, until the ambuyat is thick, glossy, translucent, smooth, and elastic. Remove from the heat, let rest for 1–2 minutes, then transfer to a serving bowl and keep hot.
3. Make the sambal belacan by pounding or blending the seeded chilies with belacan, lime juice, sugar, and a pinch of salt until combined. Set aside.
4. Make the anchovy-garlic dip by heating 2 tbsp (30 ml) vegetable oil in a pan. Add the minced garlic and dried anchovies and fry until the garlic is fragrant and the anchovies are crisp. Stir in the tamarind water and sugar, then remove from the heat.
5. Make the prawn-tamarind gravy by heating 1 tbsp (15 ml) vegetable oil in a pan. Add the sliced onion and sauté until softened. Add the shrimp, coconut milk, and tamarind paste diluted in water. Simmer until the shrimp are cooked through and the gravy has thickened slightly; season with 1/2 tsp (3 g) salt.
6. Serve the hot ambuyat with the sambal belacan, anchovy-garlic dip, prawn-tamarind gravy, and optional fresh cucumber or raw vegetable sticks. Twirl portions of ambuyat around a bamboo fork and dip them into the sauces.