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Ambuyat is a dish made from the sago palm's inner trunk. It is a bland, starchy material that resembles tapioca starch. The national dish of Brunei is called ambuyat, and the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan are known for their regional specialties.
Ambuyat is very sticky and is prepared to resemble glue. Usually eaten for lunch together with a variety of side veggies and a fermented sour sauce. By wrapping the starch around the prongs of a bamboo chopstick known as a chandas and dipping it into one of the numerous available sauces, it is consumed.
As a result of the hardships of the Japanese rule, where many people were compelled to eat sago as a staple diet, many people believed that ambuyat was a cuisine that was only recently discovered during the Second World War. Sago, however, has been mentioned as a Brunei dish at least 800 years ago.
Ambuyat is made by simply combining water and Rumbia tree interior wood pulp. As with other starches, skilled producers start by creating a slurry, adding a tiny amount of water at first to confirm that the combination is smooth and free of lumps, and then hydrating it completely to the required gelatinous consistency. Some claim that this step of the procedure requires more than just physical skill: Stirrers are required to relax while blending the pulp in order to avoid adding their own lump-inducing problems to the mixture.
Ambuyat demonstrates how traditional eating and cooking practices foster harmony in social interactions. Stop them from feeling overwhelmed and alone. This custom allows people to get to know one another and support one another. In this way, ambuyat is a straightforward dish that can strengthen family ties.
See a photo of ambuyat here: https://eatyourworld.com/destinations/asia/malaysia/photos/ambuyat
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