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.

Comments

Lee said…
Hi Sintai Charles, I like this dish. Must try it when and if I go over where you are.
Looks delicious with the other dishes.
I enjoyed reading your previous posting about yourself.....I must add you are very eloquent, in a very stylish way too. And many are teachers too. Holy Smoke! No wonder I hear some real horrific English spoken, ha ha.
Not many can write like you. Outstanding.

I'm sure your students speak very well, from you.
Have a great week, best regards.
Lee.
June 2, 2011 at 9:59 AM
sintaicharles said…
Thanks for visiting my blog, Uncle Lee.
June 2, 2011 at 6:15 PM
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