Ambuyat Tempoyak – the national dish of Brunei. 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.
500 g sago starch, can replace with tapioca or potato starch
600 ml water
1 chili pepper
1 tsp shrimp paste
1 tbsp dried shrimps
2 tbsp durian (tempoyak)
1. Boil the water in a kettle.
2. In the meantime, mix the starch with a bit of water in a bowl and put aside.
3. Put the dried prawns and thai chili in a stone bowl (also called lasung) and blend until the ingredients are well combined.
4. Add the shrimp paste and mix until well combined. Then add some salt according to taste. Put in a small bowl.
5. Pour a little hot water on the sauce mixture and add the durian. Mix well.
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.
7. Serve while hot.
Original recipe found here: