Ambuyat
The mere mention of the word 'Ambuyat' makes me salivate. It means sago starch in English. Those living in West Malaysia may not be familiar with the glue-textured food but it is a hit in East Malaysia and Brunei. How to eat Ambuyat? First, soak market-bought sago starch in a bowl of water . After thirty minutes, the powder will settle in the bottom. Drain the water and add hot, boiling water to the wet lump little by little. Stir consistently until it becomes a gooey paste. A bowl of well-stirred, cooked through Ambuyat imparts a transparent, glistening sheen. Twirl it up into a bite-sized ball with 'Candas', a double-pronged bamboo stick and dip it into a hot, tangy sauce made of cincalok(krill), bird's eye chilies and lime juice. It melts in your mouth immediately, leaving a smooth, zingy aftertaste. My tongue has never become jaded from eating Ambuyat.