Ambuyat

Ambuyat
	Ambuyat
Type	Dish; staple food;
Place of origin	Brunei[citation needed]
Region or state	Brunei and East Malaysia (Sarawak, Labuan, Sabah)
Created by	Bruneian Malays; Lundayeh/Lun Bawang; Bajau; Kadazan-Dusun; Bisaya (Borneo); [citation needed]
Main ingredients	Sago
Food energy; (per serving)	842 kcal
	Media: Ambuyat;

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^[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.^{[citation needed]}

Ambuyat is eaten with a linked pair of 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.

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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[1] 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.

[2] Jessica Tiah (8 January 2011). "Ambuyat - Our iconic heritage". The Brunei Times. Archived from the original on 4 April 2014. Retrieved 5 April 2014.

[1]

[2]

See also

References