Ambuyat

Ambuyat

Ambuyat
Type	Dish, staple food
Place of origin	Brunei^[citation needed]
Region or state	Brunei and East Malaysia (Sarawak, Labuan and Sabah)
Created by	Bruneian Malay, Lundayeh/Lun Bawang, Bajau, Kadazan-Dusun, Bisaya (Borneo)
Main ingredients	Sago
Food energy (per serving)	842 kcal
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 specialty 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 chopstick called chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties, including tempoyak.

There is a similar dish in eastern Indonesia called papeda. It has a glutinous texture and is chewy.

See also

• Bruneian cuisine
• Malay cuisine
• Malaysian cuisine
• Indonesian cuisine

References

1. Bahrum Ali (21 February 2009). "Fostering family ties with ambuyat feasts". The Brunei Times. Archived from the original on 4 April 2014. Retrieved 5 April 2014.
2. Jessica Tiah (8 January 2011). "Ambuyat - Our iconic heritage". The Brunei Times. Archived from the original on 4 April 2014. Retrieved 5 April 2014.