Ambuyat is Brunei’s distinctive sago-starch staple, traditionally eaten with a bamboo fork and bright, sour dips.
Whisk the sago with boiling water until translucent and elastic, then serve it with grilled fish and a sharp cacah dip.
Keep the sago hot while serving; its smooth, stretchy texture thickens quickly as it cools.
Serving Suggestions
Set out the ambuyat with grilled fish, cucumber, herbs, and extra cacah so each bite can be dipped and seasoned.
Recipe Notes
Sago starch can vary slightly in absorption; add the boiling water gradually until the mixture is glossy and spoonable.
Bruneian Ambuyat with Grilled Fish
Brunei’s glossy sago-starch staple served with grilled fish and a sharp, spicy cacah dip.
Ingredients
Equipment
Method
Make the Cacah:
- Blend the shrimp paste, chilies, shallot, tamarind, lime juice, and sugar with 2 tablespoons of water until coarse and spoonable. Taste and adjust the sourness or heat.
Grill the Fish:
- Pat the fish dry, brush with oil, and season with salt. Grill skin-side down over medium-high heat until the skin is crisp and the flesh flakes, 4 to 5 minutes per side. Keep warm.
Cook the Ambuyat:
- Place the sago starch in a heatproof bowl. Pour in the boiling water gradually while whisking constantly until the starch turns translucent, glossy, and elastic.
- Spoon the ambuyat into a serving bowl. Serve immediately with the grilled fish, cacah dip, and lime wedges, using chopsticks or a bamboo fork to twirl the sago.
Nutrition
Notes
- The finished sago should be smooth and stretchy, not grainy; whisk in a little more boiling water if needed.
- Cacah can be refrigerated for up to three days, but ambuyat should be made just before serving.
