Ambuyat with shrimp and fermented durian cacah sauce
A Bruneian dish of sago starch cooked until stretchy and sticky, served with a spicy, sour shrimp and fermented durian sauce.
Ambuyat has a mild flavor and sticky texture; cacah sauce provides a spicy, sour contrast. Serve it hot, with the sauce alongside for dipping each bite.
Method
- 01
Make the cacah sauce
Drain the soaked dried shrimp and pound them with the chili and shrimp paste until finely combined. Add the tempoyak and tablespoon of hot water, then mix until the sauce is smooth.
10 min - 02
Cook and serve the ambuyat
Put the sago starch in a bowl. Gradually add the boiling water while stirring vigorously with a wooden spoon, until the starch becomes glossy, sticky, and stretchy. Serve hot with the cacah sauce alongside.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.