Food heritage assignment

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The safest way to cook ambuyat is by spilling it on a pan. This process involves mixing 1 kg of sago with hot water and 1 liter of regular water. To spill ambuyat, 4 cups of water mixed with sago are soaked for 10 minutes and filtered to retain the sago. The sago is then mixed with hot water and cooked until it turns clear and sticky like glue. Ambuyat is a national dish of Brunei and is also popular in Sabah, Sarawak, and Labuan. It is an alternative food to rice for some tribes in Borneo. Ambuyat is typically eaten using a two-pronged bamboo stick called a chandas and is dipped in a sauce made from sour fruits like mango. The dish is also eaten with vegetables, fish, meat, or prawn. Ambuyat is an integral part of Brunei’s history and culture, and it remains popular in the country despite issues of origin and claims from neighboring states. Bruneians hope that one day, ambuyat will be recognized as an intangible cultural heritage of the world.

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The most secure way to prepare ambuyat is by cooking it on a pan. This cooking process is commonly referred to as “spilling.” Hence, some individuals prefer to use the term “spill ambuyat” instead of “cook ambuyat.” To spill ambuyat, you will require certain materials, including 1 kg of sago, freshly cooked hot water, and 1 liter of water. To begin spilling ambuyat, start by taking 4 cups of water and mixing them with the sago. Let the mixture soak for 10 minutes and then filter out the water in order to keep the sago itself. Finally, store the sago in a container.

In conclusion, you should mix sago with hot water and stir well until it reaches a clear and sticky texture, resembling glue. Ambuyat is a national dish of Brunei and is considered a delicacy in the Malaysian states of Sabah and Sarawak, as well as the federal territory of Labuan. Ambuyat is also an alternative food choice for some tribes and races in Borneo apart from rice. It is commonly consumed by tribes such as Brunei, Bisaya, Bajau, Kadayan, and others. In Sabah, Ambuyat is known as Pinantung and is particularly popular among the Bisaya people in Lias Peninsula.

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In Sarawak, a dish called Ambuyat is known as Linut. It is particularly popular among the Melanau people due to its similarity to sago. Ambuyat is a unique Bruneian delicacy that is typically consumed using a two-pronged bamboo stick known as a chandas. Since ambuyat itself has a bland taste, it is usually enjoyed with a sauce made from sour local fruits like mango. The process involves rolling the ambuyat around the chandas until it reaches the size of a small fist, then dipping it into the sauce before swallowing it whole without chewing.

Ambuyat is commonly consumed with vegetables and various fish and meat dishes, depending on individual preferences. This dish originated from Brunei and holds significant historical and cultural value for locals. However, there have been previous debates about its origin, as our neighboring state of Malaysia, Sarawak, also claims rights to this dish. Centuries ago, the Brunei Sultanate expanded its empire to include the entire island of Borneo and beyond, leading to the assimilation of different cultural influences.

Despite starting over, Ambuyat is more popular in Brunei than in Sarawak or any other parts of Borneo. While it may have lost its reputation elsewhere, Ambuyat remains a beloved delicacy in Brunei. In fact, many Bruneians hope that this humble local dish will one day be recognized and safeguarded by UNESCO as an intangible cultural heritage of the world.

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