Ambuyat: Brunei’s Most Unique Sago Starch Dish (With Savory Fish Sauce)

Curious about the culinary treasures of Southeast Asia? Let us introduce you to Ambuyat—a fascinating and traditional dish from Brunei and the Borneo region. It’s not just food; it’s an experience! Ambuyat features a gooey, stretchy sago starch "porridge" complemented by a savory, flavorful fish sauce. Grab your chopsticks—or a bamboo garfu if you have one—and get ready for a fun meal, perfect for sharing and dipping. If you want to taste something different, explore a bit of Bruneian and Malaysian food culture, or simply enjoy a gluten-free, plant-based base for your next meal, read on for a clear, simple guide to making Ambuyat at home.

1/3/2026

Ingredients & Simple Substitutions

Ambuyat requires just a handful of ingredients. Here’s what you’ll need, plus easy swaps where possible:

For Ambuyat (Sago Starch Porridge)

Sago starch (200g): Get sago starch (not pearls) from Asian stores or online. Tapioca starch is the closest alternative.
Water (500ml): For turning starch into that signature gooey, stretchy texture.

For the Savory Fish Sauce

Fish (200g): Use any firm, boneless fish—mackerel, tilapia, or even tinned fish work well.
Onion (1 medium, 50g): Yellow, white, or red onion—finely chopped.
Oil (2 tbsp): Any neutral oil for sautéing (vegetable, sunflower, canola).
Salt (1 tsp): To taste.
Water (200ml): For the simmering broth.

Optional Add-Ons & Swaps

Add garlic, ginger, or a squeeze of lime for extra flavor.
Make it vegetarian: Use mushrooms, tempeh, or tofu instead of fish.
Spice it up: Add sliced chili or chili paste to the sauce.

Nutrition Facts (Per Serving)

Estimated, per portion:

Calories: 320 kcal
Protein: 15g
Fat: 7g
Carbohydrates: 53g
Fiber: 1g
Sodium: 780mg
Other: Gluten-free, low in saturated fat, source of lean protein (if using fish).

Note: Actual values may vary by fish type and oil used.

Step-by-Step Guide: How to Make Ambuyat

1. Prepare the Sago Starch (Ambuyat Base)

Boil 500ml water in a large saucepan.
Place 200g sago starch in a heatproof mixing bowl.
Once the water boils, pour it slowly onto the sago starch (do not stir yet!).
Let it sit for about a minute, then, using a sturdy wooden spoon or spatula, begin stirring quickly and firmly.
Keep stirring until the mixture thickens and turns glue-like, translucent, and stretchy—about 2–3 minutes.
Cover with a clean cloth and keep warm until serving. Ambuyat is best eaten fresh and warm.

2. Cook the Savory Fish Sauce

Heat 2 tbsp oil in a frying pan over medium heat.
Add 1 finely sliced onion (50g) and sauté for 2–3 minutes until soft and fragrant.
Add 200g fish (cut into chunks) and continue frying for another 8–10 minutes until cooked and lightly golden.
Add 1 tsp salt and 200ml water, bring to a gentle simmer.
Cook for 8–10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Optionally, break the fish into smaller flakes for a sauce-like texture.

3. Serve

Spoon Ambuyat onto individual plates or a communal dish.
Serve the warm fish sauce separately.
Eat by twirling the Ambuyat onto a stick, fork, or chopsticks (as tradition goes), dip into the savory sauce, and enjoy!

Tips & Tricks for Authentic Ambuyat

The right consistency: Sago starch transforms fast! If it’s too runny, add more starch. Too thick? Add a little boiling water as you stir.
Try different sauces: Sambal, shrimp paste, or sour mango sauce are delicious dips alongside the fish sauce.
For group fun: Ambuyat is a sharing dish—gather friends or family and dig in together.
Keep warm: Ambuyat thickens as it cools. Keep it covered and in a warm place until serving.
Play with fish: Any fish works—try smoked fish for more depth of flavor.

Creative Ways to Enjoy Ambuyat

Traditional feast: Serve as part of a Bruneian or Malaysian meal with spicy sambal and fresh veggies.
Fusion style: Use grilled chicken or sautéed tofu in the sauce for a twist.
With sides: Add cucumber, roasted eggplant, or okra for dipping along with the Ambuyat.
Family table: Let everyone try twirling their own Ambuyat for a fun, interactive meal.

Frequently Asked Questions (FAQ)

Q: Can I make Ambuyat with tapioca starch?
A: Yes! Tapioca starch behaves very similarly to sago starch and can be used in equal amounts.

Q: What if I don’t have a bamboo twirling stick?
A: No worries! Use regular chopsticks, a fork, or even a wooden spoon.

Q: Is Ambuyat gluten-free?
A: Absolutely! Sago is naturally gluten-free, making Ambuyat safe for those with gluten sensitivities.

Q: How do I store leftovers?
A: Ambuyat base is best eaten fresh. Leftovers can be kept in the fridge and reheated gently with a little boiling water to loosen. The fish sauce keeps well for up to 2 days in the fridge.

Q: Can I add vegetables to the fish sauce?
A: Of course! Sliced chilies, tomatoes, leafy greens, or even peanut butter for richness are all common additions.