This traditional Ambuyat recipe guides you through the preparation of this iconic Brunei dish, detailing each step to achieve the perfect texture. Ingredients • Sago • Water • Cacah sauce (binjai, tempoyak, etc.) Instructions 1. Extract the starch from the trunk of the sago palm. 2. Mix the starch with water to form a sticky paste. 3. Cook the paste until it becomes translucent and thick. 4. Serve hot with your choice of cacah sauce. | Food-Pedia
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