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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. One of the best sauce that well known by Bruneian societies ''Tempoyak''. |
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. One of the best sauce that well known by Bruneian societies ''Tempoyak''. |
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There is a similar dish in eastern [[Indonesia]] called [[Papeda (food)|''papeda''] |
There is a similar dish in eastern [[Indonesia]] called [[Papeda (food)|''papeda'']]. |
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It has a glutinous texture and is chewy. |
It has a glutinous texture and is chewy. |
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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, Kadayan-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. One of the best sauce that well known by Bruneian societies Tempoyak.
There is a similar dish in eastern Indonesia called papeda. It has a glutinous texture and is chewy.
Malaysia
{{cite web}}: |archive-date= / |archive-url= timestamp mismatch; 4 April 2014 suggested (help)
{{cite web}}: |archive-date= / |archive-url= timestamp mismatch; 4 April 2014 suggested (help)
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