Ambuyat with Cacah

Brunei · Southeast Asia

Short description: A sticky, translucent sago preparation eaten by twirling small portions into dipping sauce rather than chewing it like rice.
Ingredients: Sago starch is stirred with hot water and paired with a sour-spicy chile, sour fruit, lime, and shrimp paste dip.
Cultural note: The dish is communal: diners pull strands from the starch bowl and dip them, turning texture and sauce into the main experience.
Common misconception: The starch itself is mild by design; the dip provides most of the punch.

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