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Ambuyat

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Ambuyat  – The delicacy of Brunei.

Ambuyat is the traditionally indigenous, calorie-rich carbohydrate staple of sago starch. This gluey-starchy dish is made from sago powder (ambulung) which is extracted from the pith of Sago Palm (Metroxylon sagu). As part of the Global Discovery Programme by Dr. Yabit Alas in Universiti Brunei Darussalam, I had the opportunity to visit the Ukong Sago Factory in Tutong District managed by Mr. Yong Ming Leong. The bark of the sago tree is debarked using an iron rod. These pieces are grated by a machine. The mixture is washed with water in pulping process to separate the starch from the fiber. This water is then collected into a tank where starch settles down at the bottom over a period of 24-48 h. Starch sediments are dried into powder form . This powder is called ‘Ambulung’ which is packaged and sold in the Market. Ambulung is cooked by continuous stirring into a homogeneous mixture in hot water until it becomes glutinous. This translucent glutinous substance is edible and locally called ‘Ambuyat’ and is a local delicacy.

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Haikus from my coffee-table

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Hot coffee, chocolate cake. Fresh haikus I bake. – PS

The guitar strings playing music, remind me of my mother. Not too tight, not too loose. – PS

Shore embraces sea, sea cleanses shore. Separate and connect. – PS

Raw mangoes on the tree. Rain droplets on my cheeks. I smell home. – PS

Strong and quiet, the tree gives me shelter. Dad seldom speaks. – PS

Tranquil night, I face the moon. My shadow falls behind. – PS

Oxygen enters me, carbon dioxide comes out. I am worth it. – PS

 

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