Ambuyat with Cacah

Ambuyat is a sticky preparation of sago starch and water. The starch comes from the interior of the sago palm trunk. In Brunei it is eaten with cacah, a dipping sauce that is usually sour and spicy. Portions are wound around the tips of candas, a joined, V-shaped bamboo utensil, before being dipped in the sauce.^[1]

Brunei’s tourism department describes ambuyat as a national dish and recounts its importance as a staple during the shortages of the Second World War. It is also served in restaurants with sauces alongside. The starch preparation and the dipping sauce are distinct components, with the cacah providing much of the flavour.^[2]