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.