Ambuyat

http://nutriweb.org.my/recipe/vol2/english/sabah_sarawak/recipe_ss1.php

I've never eaten or even seen any ambuyat but it is spoken often by people at the West Coast of Sabah. I am originally from Sandakan, at the East Coast of Sabah, of the Sulu descent.

Based on my interviews with my colleagues at the office, I am told that Ambuyat originates from the Brunei and Kadayan people. Because it requires sago and the Bisaya people live near an area rich in Sago, Ambuyat is more widely consumed by the Bisayas.

There is no need for any picture attachment because the link given above should give a good picture.

However this picture is not demonstrative of the Ambuyat that I was told. It should be very clear because Sago is starchy. Making it is an art. Not easy for anyone to cook just by reading recipes.

It is best eaten with apap i.e. condensed asam-pedas, of fish such as Basung.

Sago is not easy to find anywhere on earth and it is a dying food. It is difficult to cook this kind of food and the younger generation do not appreciate it as much as western fast food.

Kolopis

It is just steamed glutinous rice soaked in coconut milk, while being wrapped with the Nyarik/Telarik leaf. This leaf is not as delicious as another leaf. Unfortunately I lost those rare leaves, and cannot even tell its name. I first tasted these Kolopis wrapped with the rare jungle leaves, during a religious celebration(Bergunting) at my brother's place a few weaks ago, just after Hari Raya.

I tasted it to be slightly less delicious compared to Lemang, but to many, Kolopis is even more delicious. With that rare leaf, it is more aromatic than the normal Kolopis wrapped with Nyarik leaves. Lemang is wrapped with banana leaf, but its aroma rely on the Bambu Temiang where the glutinous rice is kept when it was grilled. Kolopis is just steamed within the Nyarik leaves.

Kolopis is only found at places to the South West of Sabah. Cannot find much at Papar, only from Beaufort to Sipitang. It is a pity because it is more delicious than the Ketupat, and to some, even Lemang. The problem is its reliance on a non-grown exotic leaves that may become extinct soon.

The recipe:

http://resipirasia.blogspot.com/2011/09/kelupis.html?m=1