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{{Infobox food |
{{Infobox food |
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| name = |
| name = Ambuyat |
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| image = Ambuyat in Bandar Seri Begawan Brunei.jpg |
| image = Ambuyat in Bandar Seri Begawan Brunei.jpg |
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| image_size = 250px |
| image_size = 250px |
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| creator = [[Bruneian Malay people|Bruneian Malay]], [[Bajau]], [[Kadazan]], [[Dusun]] |
| creator = [[Bruneian Malay people|Bruneian Malay]], [[Bajau]], [[Kadazan]], [[Dusun]] |
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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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'''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#National dishes and foods 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|accessdate=5 April 2014|archiveurl=https://web.archive.org/web/20140404180705/http://bt.com.bn/life/2009/02/21/fostering_family_ties_with_ambuyat_feasts|archivedate=5 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|accessdate=5 April 2014|archiveurl=https://web.archive.org/web/20140404182236/http://www.bt.com.bn/art-culture/2011/01/08/ambuyat-our-iconic-heritage|archivedate=5 April 2014|url-status=dead}}</ref> and a local specialty in the Malaysian states of [[Sarawak]], [[Sabah]], and the federal territory of [[Labuan]], where it is sometimes known as {{lang|mel|[[Malaysian cuisine|linut]]}}. |
'''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#National dishes and foods 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|accessdate=5 April 2014|archiveurl=https://web.archive.org/web/20140404180705/http://bt.com.bn/life/2009/02/21/fostering_family_ties_with_ambuyat_feasts|archivedate=5 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|accessdate=5 April 2014|archiveurl=https://web.archive.org/web/20140404182236/http://www.bt.com.bn/art-culture/2011/01/08/ambuyat-our-iconic-heritage|archivedate=5 April 2014|url-status=dead}}</ref> and a local specialty in the Malaysian states of [[Sarawak]], [[Sabah]], and the federal territory of [[Labuan]], where it is sometimes known as {{lang|mel|[[Malaysian cuisine|linut]]}}. |
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Ambuyat is eaten with a |
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. |
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There is a similar dish in eastern [[Cuisine of Indonesia|Indonesia]] called [[Papeda (food)|''papeda'']]. |
There is a similar dish in eastern [[Cuisine of Indonesia|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 Malaysia (Sarawak, Labuan and Sabah) |
| Created by | Bruneian Malay, Bajau, Kadazan, Dusun |
| Main ingredients | Sago |
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 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.
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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| Snacks |
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| Drinks |
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