Entree: Malaysia – Sabah – Ambuyat (Sticky, neutral-flavored sago starch dough eaten by dipping into savory and tangy sauces)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (150 g) sago starch (estimated edible portion: 5 1/4 oz (150 g))
4 cups (960 ml) water
1/2 tsp (3 g) salt
For sambal belacan dipping sauce:
3 tbsp (45 ml) vegetable oil
4–6 fresh red chilies, seeded if desired, chopped
1 small shallot, finely chopped (about 1/4 cup (40 g))
1 tbsp (15 g) belacan (shrimp paste) (estimated edible portion: 0.53 oz (15 g))
1 tbsp (15 ml) lime juice, or to taste
1 tsp (5 g) palm sugar
Pinch of salt (estimated edible portion: 0.0106 oz (0.3 g))
For sour-chili-tamarind dipping sauce:
2 tbsp (30 ml) tamarind concentrate
1 tbsp (15 ml) fish sauce
1 tsp (5 g) sugar
1–2 bird’s eye chiles, finely chopped (optional)
1 tbsp (15 ml) lime juice
Optional accompaniments:
Optional cooked shrimp or grilled fish, to serve (weight as desired); selected example: grilled tilapia
Fresh cucumber slices and blanched vegetables for dipping

Show original ingredient measurements

1 cup (150 g) sago starch (estimated edible portion: 150 g)
4 cups (960 ml) water
1/2 tsp (3 g) salt
For sambal belacan dipping sauce:
3 tbsp (45 ml) vegetable oil
4–6 fresh red chilies, seeded if desired, chopped
1 small shallot, finely chopped (about 1/4 cup / 40 g)
1 tbsp (15 g) belacan (shrimp paste) (estimated edible portion: 15 g)
1 tbsp (15 ml) lime juice, or to taste
1 tsp (5 g) palm sugar
Pinch of salt (estimated edible portion: 0.3 g)
For sour-chili-tamarind dipping sauce:
2 tbsp (30 ml) tamarind concentrate
1 tbsp (15 ml) fish sauce
1 tsp (5 g) sugar
1–2 bird’s eye chiles, finely chopped (optional)
1 tbsp (15 ml) lime juice
Optional accompaniments:
Optional cooked shrimp or grilled fish, to serve (weight as desired); selected example: grilled tilapia
Fresh cucumber slices and blanched vegetables for dipping

Instructions

1. Bring the 4 cups (960 ml) water to a rolling boil in a medium saucepan. Stir in the 1/2 tsp (3 g) salt.
2. Reduce the heat to medium-low, keeping the water at a gentle boil. Gradually sprinkle in the sago starch while stirring vigorously with a wooden spoon or whisk to prevent lumps. Continue stirring for 3–5 minutes, until the mixture thickens into a smooth, translucent, glossy paste.
3. Reduce the heat to low and stir for another 1–2 minutes, until the paste is cohesive, sticky, and elastic and pulls away from the sides of the pan. Remove from the heat and transfer the ambuyat to a serving bowl.
4. Make the sambal belacan sauce: Heat the vegetable oil in a small skillet over medium heat. Fry the chopped red chilies and shallot until softened. Add the belacan and fry for 1–2 minutes, until fragrant. Remove the skillet from the heat, then stir in the lime juice, palm sugar, and a pinch of salt. Taste and adjust as desired.
5. Make the sour-chili-tamarind sauce: Whisk together the tamarind concentrate, fish sauce, sugar, chopped bird’s eye chiles if using, and lime juice until combined. Taste and adjust to balance the sour, salty, and sweet flavors.
6. Serve the ambuyat hot with both sauces and the optional grilled tilapia, cucumber slices, and blanched vegetables. Traditionally, twirl portions of ambuyat with a bamboo fork, dip them into the sauces, and eat immediately.