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{{Short description|National dish of Brunei}} |
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{{Infobox |
{{Infobox food |
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| name = Ambuyat |
| name = Ambuyat |
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| image = Ambuyat in Bandar Seri Begawan |
| image = Ambuyat in Bandar Seri Begawan Brunei.jpg |
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| image_size = 250px |
| image_size = 250px |
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| caption = |
| caption =Ambuyat |
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| alternate_name = |
| alternate_name = |
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| country = [[Brunei]] |
| country = [[Brunei]]{{Citation needed|date=March 2020}} |
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| region = [[Brunei]] and ([[Sarawak]], [[Labuan]] and [[Sabah |
| region = [[Brunei]] and [[East Malaysia]] ([[Sarawak]], [[Labuan]] and [[Sabah]]) |
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| creator = [[Bruneian Malay people|Bruneian Malay]] |
| creator = [[Bruneian Malay people|Bruneian Malay]], [[Lun Bawang|Lundayeh/Lun Bawang]], [[Bajau]], [[Kadazan-Dusun]], [[Bisaya (Borneo)]] |
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| course = |
| course = |
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| type = [[Dish (food)|Dish]], [[ |
| type = [[Dish (food)|Dish]], [[staple food]] |
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| served = |
| served = |
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| main_ingredient = [[Sago]] |
| main_ingredient = [[Sago]] |
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| variations = |
| variations = |
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| calories = |
| calories = <span style="color:#0000FF">''842''</span> |
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| other = |
| other = |
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}} |
}} |
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'''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# |
'''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#By country|national dish]] of [[Brunei]],<ref>{{cite web|url=http://bt.com.bn/life/2009/02/21/fostering_family_ties_with_ambuyat_feasts|title=Fostering family ties with ambuyat feasts|author=Bahrum Ali|publisher=[[The Brunei Times]]|date=21 February 2009|access-date=5 April 2014|archive-url=https://web.archive.org/web/20140404180705/http://bt.com.bn/life/2009/02/21/fostering_family_ties_with_ambuyat_feasts|archive-date=4 April 2014|url-status=dead}}</ref><ref>{{cite web|url=http://www.bt.com.bn/art-culture/2011/01/08/ambuyat-our-iconic-heritage|title=Ambuyat - Our iconic heritage|author=Jessica Tiah|publisher=The Brunei Times|date=8 January 2011|access-date=5 April 2014|archive-url=https://web.archive.org/web/20140404182236/http://www.bt.com.bn/art-culture/2011/01/08/ambuyat-our-iconic-heritage|archive-date=4 April 2014|url-status=dead}}</ref> and a local specialty in the [[Malaysia]]n states of [[Sarawak]], [[Sabah]], and the federal territory of [[Labuan]], where it is sometimes known as ''linut''. |
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Ambuyat is eaten with a bamboo |
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''. |
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There is a similar dish in eastern [[ |
There is a similar dish in eastern [[Indonesia]] called [[Papeda (food)|''papeda'']]. |
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It has a glutinous texture and is chewy. |
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==See also== |
== See also == |
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* [[Bruneian cuisine]] |
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* [[Delicacy#Delicacies|List of delicacies]] |
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* [[Malay cuisine]] |
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* [[Malaysian cuisine]] |
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* [[Indonesian cuisine]] |
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{{Portal bar|Food |
{{Portal bar|Food|Malaysia}} |
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== References == |
== References == |
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[[Category:Bruneian cuisine]] |
[[Category:Bruneian cuisine]] |
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[[Category:Malaysian cuisine]] |
[[Category:Malaysian cuisine]] |
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[[Category: |
[[Category:Staple foods]] |
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[[Category:National dishes]] |
[[Category:National dishes]] |
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{{ |
{{Brunei-stub}} |
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Ambuyat
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| 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 | 842 kcal |
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 dishofBrunei,[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.
Malaysia|
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| Dishes |
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| Snacks |
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| Drinks |
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