AmbuyatSago Starch Porridge with Spicy Dip

Name: Ambuyat (Sago Starch Porridge with Spicy Dip)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Brunei
Ingredients: 250 g Sago Starch; 100 ml Water; 800 ml Water; 40 ml Fermented Fish Sauce; 20 ml Lime Juice; 30 g Chili Paste; 15 g Palm Sugar; 60 g Shallot (finely chopped); 20 g Dried Shrimp (crushed)

Ambuyat is Brunei’s best-known sago-starch preparation, stirred with hot water until glossy and elastic and eaten with flavorful dips. This version pairs it with a spicy fermented-fish and lime sauce.

Prep

15m

Cook

10m

Serves

Estimated

Nutrition

Per serving

268kcal

Calories

Protein

Fat

61g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Ambuyat

250g
Sago Starch

Slurry

100ml
Water

Ambuyat

800ml
Water

Cacah

40ml
Fermented Fish Sauce
20ml
Lime Juice
30g
Chili Paste
15g
Palm Sugar
60g
Shallot (finely chopped)
20g
Dried Shrimp (crushed)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Stir together the fermented fish sauce, lime juice, chili paste, palm sugar, shallot, and dried shrimp in a small bowl until the sugar dissolves. Set it aside so the flavors meld.
02
Stir the sago starch with the water in a heatproof bowl or saucepan until smooth.
03
Bring the water to a full boil at 100°C (212°F).
04
Pour the boiling water onto the sago starch while stirring continuously with a sturdy spoon or whisk. Keep stirring until the mixture turns translucent, thick, and stretchy.
05
Serve the ambuyat immediately while hot, using the cacah as the dipping sauce.

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