(Traditional Dish of the Bisaya/Brunei Ethnic Group)
kg (6˝ cups) sago rumbia
Hot water, freshly boiled
1 litre (4 cups) water
600 g white fish/tongkol/tenggiri/kurau/senangin
40 g (5 pips) shallots
10 g (2 pips) garlic
10 g (2 cm) fresh turmeric
10 g (2 cm) ginger
3 g (5) bird’s eye chillies
30 g (2 sticks) lemon grass, crushed
5 g (5 pcs) dried tamarind
9 g (1˝ tsps) salt
625 ml (2˝ cups) water
500 g (60 stalks) paku shoots, cleaned and plucked
3 g (1/2 tsp) salt
10 g (1 tbsp) vegetable oil
20 g (3 pips) shallots
10 g (2 pips) garlic pounded
10 g (1 tbsp) shrimp paste
125 ml (1/2 cup) water
1 red chilli (sliced) for decoration
with 4 cups of water and soak for 10 minutes.
off the water and pour sago into a heat proof container
freshly boiled hot water over it. Mix well until the sago looks clear and of
the fish and cut into 5 slices.
into a saucepan together with other (B) ingredients. Stir well until cooked.
in a kuali and stir-fry the pounded ingredients until fragrant.
the paku shoots. Add salt and 1/2 cup of water. Cook until soft. Decorate
with red chilli.
Ambuyat is eaten
by rolling the sago around two bamboo sticks then dipped into the fish gravy and
eaten together with pakis.
Sago is a staple food for the Bisaya ethnic group in Sabah. This recipe is a
well-balanced meal, rich in complex carbohydrates and fibre yet low in oil and
If sago rumbia is not available, replace with any sago or sago ‘ubi’ which
must be cooked until clear
Ambuyat is best eaten while still hot.
serving: 600 g