Ambuyat
Today, Ambuyat is a topic that generates great interest and debate in society. Over the years, Ambuyat has been a meeting point for different opinions and positions, which has given rise to a wide range of perspectives on this topic. From its origins to the present, Ambuyat has been the subject of study and analysis in different areas, which has contributed to enriching the knowledge and understanding of this phenomenon. In this article, we are going to explore different aspects and approaches of Ambuyat, with the aim of offering a complete and objective view on this topic.
 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 |
| 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 dish of Brunei, 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
References
- ^ 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.
- ^ Jessica Tiah (8 January 2011). "Ambuyat - Our iconic heritage". The Brunei Times. Archived from the original on 4 April 2014. Retrieved 5 April 2014.
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