Bruneian Ambuyat

Ingredients

• 1 cup sago starch
• 3 cups water, divided
• 2 tbsp tamarind paste
• 1 cup water, for the sauce
• 2 tbsp sugar
• 1 to 2 chilies, finely chopped
• 1 clove garlic, minced
• Salt to taste
• Grilled fish and vegetables, for serving

Before you cook

• Mix the sago starch with 1 cup of cold water in a heatproof bowl, stirring until smooth.
• Mix the tamarind paste with 1 cup of water in a small saucepan and set aside for the sauce.

Steps

1. Bring the remaining 2 cups of water to a rolling boil in a pot.
2. Pour the boiling water into the sago and water mixture all at once, stirring vigorously and continuously.
3. Keep stirring for 3 to 5 minutes as the mixture thickens into a thick, translucent, glue-like paste.
4. If lumps remain, briefly return the mixture to low heat, stirring constantly, until fully smooth.
5. Cover the ambuyat and keep it warm until ready to serve.
6. Bring the tamarind and water mixture to a simmer over medium heat.
7. Add the sugar, chilies and garlic to the tamarind sauce.
8. Simmer for 5 minutes, until slightly thickened, then season with salt.
9. Serve the warm ambuyat immediately with the tamarind dipping sauce, grilled fish and vegetables on the side.