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, Bajau, Kadazan-Dusun, Bisaya (Borneo)
Main ingredients	Sago
	Cookbook: 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 fork called a chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties.

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

References[]

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

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[1] Bahrum Ali (21 February 2009). "Fostering family ties with ambuyat feasts". The Brunei Times. Archived from the original on 5 April 2014. Retrieved 5 April 2014.

[2] Jessica Tiah (8 January 2011). "Ambuyat - Our iconic heritage". The Brunei Times. Archived from the original on 5 April 2014. Retrieved 5 April 2014.

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