Ambuyat is a national dish of Brunei and it is a local delicacy in the Malaysian States of Sabah, Sarawak and also the federal territory of the Labuan. In some cases, it is known as Linut. 

In addition, Ambuyat also depicts some insights on the traditional culture of Brunei. It might be observed that it is often served with many side dishes together with a main dish. This main dish is served in a big bowl then separating it to the smaller bowls for every diner. And it is also equipped with numbers of eating utensils called candas which are usually placed near the main dish.

COOKING TIME: 1 hour  

INGREDIENTS

• 1 lb sago starch/potato starch/tapioca starch

• 2 1/2 cups of water

• 1 Thai chilli pepper

• 1 Tbsp shrimp taste

• 1 Tbsp dried shrimp

• 1 Tbsp durian

• Salt

DIRECTIONS

1. First, you need to combine the tapioca, sago or potato starch with some cool water. Set it aside in the bowl for a few minutes.

2. Next, heat the water in the kettle and slowly pour the hot boiled water in the container with the starch.

3. If the starch begins to appear sticky, you can use a wooden spoon to start whisking it together. Once it is done, the Ambuyat will now be starchy and sticky.

4. Now, you must prepare a shrimp flavoured tempoyak or Durian sauce to serve with your Ambuyat.

5. To crumble the dried shrimp with a Thai chilli pepper, you can use a mortar and pestle. Or traditionally, you can use the stone bowl or langsung.

6. Then add the shrimp paste to the pepper mixture and minced shrimp. You need to sprinkle a bit of salt to taste.

7. You can now transfer it to a separate serving bowl. Stir in a little hot water slowly to the durian and shrimp mixture.

8. Finally, serve the Ambuyat while still hot with the shrimp sauce for dipping. Some other side dishes are cooked vegetables, fried belutak, fried fish fillets, and sweet and sour sauces.