Ambuyat Tempoyak

Ambuyat Tempoyak is a traditional Brunei recipe for a classic accompaniment or snack of sago starch with a prawn and durian sauce. The full recipe is presented here and I hope you enjoy this classic Brunei version of: Ambuyat Tempoyak.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Chilli Recipes Sauce Recipes Brunei Recipes

This is a dish of sago starch served with a shrimp paste and durian dip that's often described as the national dish of brunei. Tempoyak (Jawi: تمڤويق‎), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by crushing durian flesh and mixing it with some salt and kept in room temperature from three to seven days for fermentation.

Ingredients

500g sago starch
600ml boiling water
2 Thai birds' eye chillies
salt, to taste
1 tsp shrimp paste
1 tbsp dried prawns
2 tbsp durian tempoyak

Method:

Mis the sago starch with a little cold water in a bowl to form a smooth paste. Set this aside.

Combine the fried prawns and chillies in a mortar. Pound together until you have a smooth paste.

Add the shrimp paste and keep pounding to combine. Season to taste with salt then scrape into a small bowl and set aside.

Pour a little hot water onto the sauce mixture to slacken then mix in the fermented durian. Mix thoroughly to combine.

Now slowly pour 600ml boiling water onto the starch then whisk with a wooden spoon until firm and starchy.

Serve hot.