Recipe: The national dish of Brunei - Ambuyat Tempoyak

Ambuyat comes from within the trunk of a sago palm. It is eaten using a bamboo fork or better known as ‘chandas’ and dipped in different varieties of local sauces, such as Tempoyak sauce. Ambuyat and its tropical sauce dip is usually served with other local dishes such as fried fish, grilled prawns, fried belutak (mixed beef), lalap (fried dried beef) and local vegetables. Since this recipe uses region specific ingredients such as Sago starch and Durian fruit, your best choice for creating your own authentic recipe is to visit your local asian supermarket. Sago starch can otherwise be substituted with potato starch or tapioca. Durian can be replaced with mango although the taste will be a little sweeter but is more available in shops. Sago starch is high in calories and carbohydrates so this does affect the health score. Tested and tweaked by Tahira (RD)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the water in a kettle.

Step 2

In the meantime, mix the starch with a bit of water in a bowl and put aside.

Step 3

Put the dried shrimps and thai chili pepper in a stone bowl (also called lasung) and blend until the ingredients are well combined.

Step 4

Add the shrimp paste and mix until well combined. Then add some salt according to taste. Put in a small bowl.

Step 5

Pour a little hot water on the sauce mixture and add the mango (or durian if available). Mix well.

Step 6

Once the water is boiled, pour it slowly onto the starch until it looks a bit sticky then whisk with a wooden spoon until firm and starchy.

Step 7

Serve while hot.

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