Ambuyat is a traditional Bruneian dish made from the sago palm tree, known for its starchy, gelatinous texture. It is commonly served with various side dishes and condiments, reflecting its role as an integral part of Bruneian cuisine.
Ambuyat originates from Brunei’s indigenous tribes, including the Dusun and Belait. The sago palm (Metroxylon sagu), native to Southeast Asia, has long been a vital food source. The traditional method involves extracting sago starch from the palm trunk, mixing it with water, and cooking it to a gelatinous consistency. Ambuyat remains a celebrated part of Brunei’s culinary heritage.
Ingredients:
- Sago palm trunk (or sago flour as an alternative)
- Water
For Serving:
- Various side dishes (e.g., grilled meats, vegetables)
- Condiments (e.g., cacah – chili and shrimp paste dip, binjai – sour mango sauce)
Preparation Method
1. Harvesting and Preparation of Sago Palm Trunk:
- Cut the sago palm trunk into small pieces.
- Remove the outer bark and grate or pound the inner part to extract the sago starch.
2. Mixing the Sago Starch with Water:
- Combine the sago starch with water in a ratio of about 1 part starch to 3 parts water.
- Stir well to ensure the starch is fully dissolved.
3. Cooking the Mixture:
- Cook the mixture over low heat, stirring continuously to prevent lumps.
- As the mixture heats, it will thicken into a gelatinous texture.
4. Forming Ambuyat:
- Use a special utensil called a chandas to twist and lift the thickened mixture into sticky strands.
- Dip the Ambuyat strands into sauces or gravies before eating.
Note:
Ambuyat’s unique, slimy texture might be an acquired taste for some, but it is a cherished part of Bruneian cuisine.
Nutrition Value:
1. Sago palm trunk (or sago flour as an alternative):
- Calories: Provides approximately 330 calories per 100 grams.
- Carbohydrates: High in carbohydrates, with about 85 grams per 100 grams.
- Protein: Low in protein, offering around 0.2 grams per 100 grams.
- Fat: Very low in fat, with less than 0.1 grams per 100 grams.
- Sodium: Typically low in sodium, around 0 mg per 100 grams.
- Cholesterol: Contains no cholesterol.
- Vitamins: Limited in vitamins but contains some B vitamins, including thiamine and riboflavin.
- Minerals: Contains potassium, calcium, and iron in small amounts.
- Nutritional benefit: Sago palm trunk or sago flour is a good source of energy due to its high carbohydrate content. It is a gluten-free option that can be used in various dishes, providing a starch-rich alternative for those needing energy without adding significant fats or proteins.
2. Water:
- Calories: Contains no calories.
- Carbohydrates: Contains no carbohydrates.
- Protein: Contains no protein.
- Fat: Contains no fat.
- Sodium: Contains negligible amounts of sodium.
- Cholesterol: Contains no cholesterol.
- Vitamins: Contains no vitamins.
- Minerals: Contains trace amounts of minerals, such as calcium and magnesium, depending on the source.
- Nutritional benefit: Water is essential for hydration and helps maintain bodily functions, including digestion and nutrient absorption. It supports overall health by facilitating various physiological processes.
3. Various side dishes (e.g., grilled meats, vegetables):
- Calories: Varies widely depending on the specific side dishes; grilled meats can range from 200 to 300 calories per serving, while vegetables typically have fewer calories, around 50 to 100 calories per serving.
- Carbohydrates: The carbohydrate content varies; vegetables generally provide about 10 to 20 grams of carbohydrates per serving, while some side dishes like potatoes can offer more.
- Protein: Protein content varies; grilled meats can provide about 20 to 30 grams per serving, while vegetables have minimal protein content.
- Fat: Fat content varies; grilled meats can contain 10 to 20 grams of fat per serving, while vegetables generally have very low fat.
- Sodium: Sodium content varies; grilled meats can contain around 200 to 400 mg of sodium per serving, while vegetables usually have lower sodium levels.
- Cholesterol: Cholesterol levels vary; grilled meats can contain around 70 to 90 mg of cholesterol per serving, while vegetables contain no cholesterol.
- Vitamins: Rich in vitamins; vegetables provide vitamins A, C, and K, while meats can provide B vitamins.
- Minerals: Vegetables offer minerals such as potassium and magnesium, while meats provide iron and zinc.
- Nutritional benefit: Various side dishes can enhance the nutritional profile of a meal by providing essential nutrients, proteins, and vitamins. They also add flavor and variety to the diet, contributing to a balanced and enjoyable meal.
4. Condiments (e.g., cacah – chili and shrimp paste dip, binjai – sour mango sauce):
- Calories: Varies depending on the condiment; cacah can contain about 50 to 100 calories per tablespoon, while binjai may have similar calorie content.
- Carbohydrates: Cacah typically contains about 5 to 10 grams of carbohydrates per tablespoon, while binjai may have around 3 to 8 grams.
- Protein: Cacah may provide around 1 to 2 grams of protein per tablespoon, and binjai usually offers minimal protein.
- Fat: Cacah can contain about 3 to 7 grams of fat per tablespoon, while binjai generally has less fat.
- Sodium: Cacah may contain around 200 to 400 mg of sodium per tablespoon, and binjai can vary, often with higher sodium content.
- Cholesterol: Cacah may contain minimal to no cholesterol, while binjai usually contains no cholesterol.
- Vitamins: Cacah may provide some vitamin A and C from chili and shrimp, while binjai can offer vitamin C from mango.
- Minerals: Cacah may provide small amounts of minerals like iron and calcium, while binjai can offer potassium.
- Nutritional benefit: Condiments enhance the flavor of dishes and can provide additional vitamins and minerals. They also contribute to the overall enjoyment of the meal, though they should be used in moderation due to their sodium and calorie content.
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