A national dish is a point of pride for so many countries and it's no different for Brunei Darussalam. Their signature dish Ambuyat may not be the most well-known in the world but it's definitely one of the most unique. The same plant that provides us with sabudana, the sago palm tree, is used to make ambuyat. The local name for the white solids derived from this plant is Ambulung.
This dish, which is popular in the Malaysian states of Sabah and Sarawak, has a thick glutinous texture, almost like glue, and is eaten with bamboo tongs called chandas, which are similar to chopsticks. It's easier said than done though as the viscous substance is very hard to scoop up. To achieve the best results, dip your chanda in starch before attempting the feat.
It is thought that ambuyat is incomplete without at least three cacah, or side dishes and dips, to go with it because it is almost completely flavorless and more of a substitute for carbohydrates like rice or noodles. Ambuyat is usually eaten with meat since the textures go well together, but binjai cacah, a sour and spicy concoction of lime, onions, and garlic, and binjai, a local fruit with a sweet and sour flavour, are the two must-have additions . Some cacahs incorporate tempoyak, a sauce made from fermented durian.
Ambuyat is a sharing dish that is served family style in large dishes with sides surrounding it. It is often used to celebrate togetherness. After all, with its slick nature and entertaining eating process, you can't help but laugh as you go.