Ambuyat Recipe Sago & Shrimp Paste Dip

Ever tried a dish that’s so unique, it completely changes how you think about food? Welcome to the world of Ambuyat, Brunei’s beloved national dish! This isn't just a meal; it's a cultural experience, a sticky, starchy delight made from sago that’s traditionally eaten with a special wooden spoon (called a chandas) and, most importantly, a vibrant, flavorful dipping sauce.
Ambuyat itself is quite neutral in taste, a bit like a thick, gooey porridge. Its magic truly comes alive when paired with the accompanying sauces, especially a zesty shrimp paste dip. This Ambuyat recipe will guide you through creating this fascinating sago dish, ensuring you capture its authentic texture and flavor. We'll show you how to prepare the unique sago starch and whip up a tantalizing shrimp sauce that perfectly complements its mildness. Get ready to explore a taste of Brunei right in your own kitchen – it’s easier than you think and incredibly rewarding!

Ingredients

• 1 lb sago starch (or tapioca starch)
• 2 ½ cups water (cool, for mixing)
• 2 ½ cups water (boiling, for cooking)
• Spicy Shrimp Paste Dipping Sauce Ingredients
• 1 Thai chili pepper (or more, to taste)
• 1 tbsp shrimp paste (belacan), toasted if desired
• 1 tbsp dried shrimp, soaked in warm water for 10 minutes and drained
• Salt (to taste)
• 1 tbsp durian paste (optional, for authentic flavor)
• 2-3 tbsp water (or lime juice, for desired consistency)

Directions

1. Prepare the Starch: In a large, heat-proof bowl, combine the 1 lb sago starch with 2 ½ cups of cool water. Stir well until the starch is fully dissolved and there are no lumps. Set this mixture aside for a few minutes.
2. Boil Water: In a saucepan, bring the remaining 2 ½ cups of water to a rolling boil.
3. Cook the Ambuyat: Once the water is boiling vigorously, slowly and carefully pour it into the sago starch mixture while continuously stirring with a sturdy wooden spoon or spatula. Keep stirring vigorously as the mixture transforms from a milky liquid into a thick, translucent, sticky paste. This process happens quite quickly. Continue stirring until the Ambuyat is uniform, smooth, and has a glue-like, slightly elastic consistency. It should be clear with a faint white sheen.
4. Rest (Optional but Recommended): Let the Ambuyat sit for 5-10 minutes. This helps it set slightly and become even stickier, making it easier to handle with a chandas.
5. Spicy Shrimp Paste Dipping Sauce Step-by-Step Instructions
6. Prepare Aromatics: Roughly chop the Thai chili pepper. If using dried shrimp, ensure they are soaked and drained.
7. Pound Ingredients: In a mortar and pestle (or a small food processor), combine the chopped Thai chili pepper and the rehydrated dried shrimp. Pound or pulse until they form a coarse paste.
8. Add Shrimp Paste: Add the shrimp paste to the mortar (or food processor). Continue pounding or pulsing until all ingredients are well combined and form a thick, fragrant paste.
9. Season and Thin: Add a pinch of salt to taste. Gradually add 2-3 tablespoons of water (or lime juice for a tangier sauce) to reach your desired dipping consistency. Stir well. If using durian paste, mix it in now.
10. Serve: Transfer the shrimp paste dipping sauce to a small serving bowl.