Ambuyat is unique to Brunei as well as to Bruneians. It is a type of starch taken especially during lunchtime and mostly on Friday afternoons or anytime you fancy really.
It’s glue-like appearance, and bland taste might not be appetising but the trick is actually to dip it in the accompanying sauce known as cacah and swallowing it whole. Cacah or the dip can either be made from local fruits known as binjai or pidada or from fermented shrimps known locally as cencalok. Normally the cacah is sour but may be added in with chillies for those who like it hot or more chillies to make it hotter. Ambuyat taste best while hot so be very careful when swallowing it. Get your experience of your lifetime to try some brunei local dish.Other races in this world who make full use of the sago tree,Penans of Sarawak who processes sago flour from sago tree. The Kombai tribe, the tribes found in Irian Jaya, Indonesia, also eat the pit from the sago tree.
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