AMBUYAT – A Uniquely Bruneian Delicacy

The ambuyat is eaten or rather swallowed using a two-pronged bamboo stick called a chandas. As it is quite tasteless, it is taken with a sauce made from sour local fruits like binjai (mango like fruit but very sour). The ambuyat is rolled around the chandas until about the size of a small fist (children’s size preferably unless you got a really big mouth – physically that is), immerse it into the sauce and swallow the whole thing without chewing. Of course, ambuyat is always eaten with vegetables and dishes of fish, meat or prawn depending on your preferences. — The Daily Brunei Resources

The Brunei Times: Ambuyat – Our iconic heritage

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Ambuyat is made from pouring hot water into ambulung or better known as sago. Sago is derived from a tree trunk, believe it or not. The trunk of a rumbia tree (scientific name, metroxylon), a family of palm trees such as coconuts, are used to make sago. The trees are cut down. Then they are stripped of fronds and other coverings before being cut into several pieces. These cut pieces are stripped of their hard bark. The pieces are then scraped or grated by machine onto a sluice. — The Daily Brunei Resources

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The ambuyat is eaten or rather swallowed using a two-pronged bamboo stick called a chandas.

Ambuyat, made from a mixture of sago and hot water, it has the appearance and texture of starch. However, the fun part about eating ambuyat would be using a unique wooden tool called a “candas”, that you use to scoop and twirl it into a small ball that is dipped into a sauce called “cacah”, a thick and spicy sauce before eating it. Ambuyat is also served with an assortment of side dishes, like pais, which is meat wrapped in banana leaves and cooked over direct fire. Other dishes include lalap – deep fried seasoned meat and tahai, a type of soup made from dried fish. — Aminah Arif Restaurant

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Ambuyat is made from pouring hot water into ambulung or more commonly known as sago.

Published: biG Magazine – Mr Baker’s Bakeshop New Cafe Ad

Here’s an ad in the current edition of Borneo Insider’s Guide magazine that Mr Baker’s Bakeshop has placed Page 9 that features some of the photographs from my 2012 quarter two commercial assignment. You can view or download the entire publication in PDF here.

Mr Baker’s Bakeshop new cafe ad page from Jul – Sep 2012 edition of Borneo Insider’s Guide magazine.

Published: biG Magazine – Radisson Hotel Brunei Darussalam

Here’s an ad by in the current edition of Borneo Insider’s Guide magazine that Radisson Hotel Brunei Darussalam has placed on the inside cover that features some of the photographs from my 2012 quarter one commercial assignment. You can download the entire publication in PDF here (click on diskette icon).

A Radisson Hotel Brunei Darussalam ad page from Jul – Sep 2012 edition of Borneo Insider’s Guide magazine.

Previously featured Radisson Hotel posts:
Photography: Lighting Up Radisson Hotel’s Main Entrance
Radisson Hotel Brunei Darussalam Fine Dining at Deals Restaurant
So Loving Radisson Hotel’s Chicken Caesar Salad With Poached Egg
Radisson Hotel Brunei Darussalam: Coffee Break At Tasek Brasserie
The Gryphon Gourmet Tea Experience At Tasek Brasserie Radisson Hotel
The Radisson Hotel Brunei Darussalam Business Centre and Board Room
Technogym Equipment Facilities at Radisson Hotel Brunei Darussalam Fitness Centre
From The Deli Takeout to Tasek Brasserie Dine-in at Radisson Hotel Brunei Darussalam