food heritage assignment
E. Appendix to be submitted to TIMeS
ambuyat ambuyat / pinantung / linut
Ambuyat is known as linut or pinantung. Ambuyat is made from pouring hot water into ambulong or known as sago. What is sago? Sago is acquired from a tree trunk which is a rumbia tree. Rumbia tree is a family of palm trees such as coconuts, are used to make sago. Usually ambuyat will cooked by using very hot water , if they boil the water using the kettle, ambuyat rarely become succesful. There are many ways to cook ambuyat, some people they use pan, or use hot water directly on ambulung. The safest way to cook ambuyat is cooked on pan. The process of “cooking “ is also known as “spill”. So, some people do not say cook ambuyat but they will call spill ambuyat. There is a material to spill the ambuyat which consist of 1kg of sago, hot water freshly cooked and 1litter water. Therfore, how to spill ambuyat? First of all, by taking 4 cups of water that are already mixed with the sago and soak for 10 minutes then, by filtering the water to retain the sago it self thereby keep the sago into a container. Lastly, mix sago with hot water. Stir well and cook until the texture of sago looks clear and stickly like the texture of glue. Ambuyat is national dish of Brunei and become a delicacy in the malaysian states of Sabah and Sarawak and also the federal teritory of Labuan.other than rice, Ambuyat is an alternative food to some tribe or race in Borneo. Ambuyat typically eaten by a tribe of Brunei, Bisaya, Bajau, Kadayan and etc . In Sabah ambuyat called Pinantung. Pinantung is very famous among Bisaya people of klias peninsular. In Sarawak, Ambuyat called Linut. These food also popular at Sarawak especially among the Melanau people. It is because they are like sago very much. Ambuyat is a uniquely bruneian delicacy. Normally ambuyat is eaten or rather swallowed using a two-pronged bamboo stick called a chandas. As the taste is tasteless, it is taken with a sauce made from sour local fruits
ambuyat ambuyat / pinantung / linut
Ambuyat is known as linut or pinantung. Ambuyat is made from pouring hot water into ambulong or known as sago. What is sago? Sago is acquired from a tree trunk which is a rumbia tree. Rumbia tree is a family of palm trees such as coconuts, are used to make sago. Usually ambuyat will cooked by using very hot water , if they boil the water using the kettle, ambuyat rarely become succesful. There are many ways to cook ambuyat, some people they use pan, or use hot water directly on ambulung. The safest way to cook ambuyat is cooked on pan. The process of “cooking “ is also known as “spill”. So, some people do not say cook ambuyat but they will call spill ambuyat. There is a material to spill the ambuyat which consist of 1kg of sago, hot water freshly cooked and 1litter water. Therfore, how to spill ambuyat? First of all, by taking 4 cups of water that are already mixed with the sago and soak for 10 minutes then, by filtering the water to retain the sago it self thereby keep the sago into a container. Lastly, mix sago with hot water. Stir well and cook until the texture of sago looks clear and stickly like the texture of glue. Ambuyat is national dish of Brunei and become a delicacy in the malaysian states of Sabah and Sarawak and also the federal teritory of Labuan.other than rice, Ambuyat is an alternative food to some tribe or race in Borneo. Ambuyat typically eaten by a tribe of Brunei, Bisaya, Bajau, Kadayan and etc . In Sabah ambuyat called Pinantung. Pinantung is very famous among Bisaya people of klias peninsular. In Sarawak, Ambuyat called Linut. These food also popular at Sarawak especially among the Melanau people. It is because they are like sago very much. Ambuyat is a uniquely bruneian delicacy. Normally ambuyat is eaten or rather swallowed using a two-pronged bamboo stick called a chandas. As the taste is tasteless, it is taken with a sauce made from sour local fruits