Alhamdullilah...we just had our traditional dinner. This is very popular in Brunei called 'ambuyat'. I think the Sabahans and Sarawakians are mostly familiar with this type of dish. The ambuyat comes from'ambulung' which is in the form of whitish flour called sago. Sago is gotten from a tree called Rumbia tree. Puzzled??? Ok laaa...if you are interested just have a CLICK HERE
Above ~ Traditionally we use wooden or bamboo sticks that are joined at one end which is v-shaped. But I still prefer to use a fork to eat the glue-like ambuyat :P
Then, the ambuyat dipped into this 'cacah' or sauce which tastes rather hot and sour. Our 'cacah' is made from 'tempoyak' and 'binjai' (the preserved durian and binjai pulp), some prawn paste and birds' eye chilies.Below ~ This fish is called 'ampap'. The fresh fish (usually small fish) will be mixed with some tamarind juice, blended dried chillies, shallots and lemon grass. This mixture is cooked cooked slowly on a medium heat until the gravy thickens.
Above ~ The young cempedak is cooked with coconut milk.
Below ~ The fried chicken gizzard.
Below ~ The fried dried fish.
Actually...I'm having my PMS..thus...I'm craving for sour foodies..... @~@