Ambuyat Klasik dengan Cacah Ikan
Hidangan tradisional · Bruneian
A traditional Bruneian dish featuring ambuyat, a starchy sago porridge, served with a flavorful cacah ikan (fish relish). This classic preparation highlights the unique texture of ambuyat and the vibrant taste of the fish relish.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Sago pearls200g
- Water1 liter
- Salt1 tsp
- White fish fillets (e.g., Tenggiri or Mackerel)300g
- Shallots3
- Garlic2 cloves
- Fresh chilies (red and green)2-3
- Lemongrass1 stalk
- Lime juice2 tbsp
- Belacan (shrimp paste)1 tsp
- Cilantro1/4 cup, chopped
- Black pepperto taste
Langkah
- 1
Rinse sago pearls thoroughly under cold water until the water runs clear. Drain well.
- 2
In a pot, bring 1 liter of water to a rolling boil. Gradually add the rinsed sago pearls while stirring continuously to prevent clumping.
- 3
Cook the sago mixture over medium-high heat, stirring constantly, until the pearls become translucent and the mixture thickens into a sticky, gelatinous porridge. This usually takes about 10-15 minutes. Add salt to taste.
- 4
While the ambuyat is cooking, prepare the cacah ikan. Steam or boil the fish fillets until cooked through. Flake the fish, removing any bones.
- 5
Finely chop shallots, garlic, chilies, and lemongrass. If using belacan, toast it lightly.
- 6
In a bowl, combine the flaked fish, chopped shallots, garlic, chilies, lemongrass, toasted belacan, lime juice, chopped cilantro, and black pepper. Mix well.
- 7
Serve the hot ambuyat immediately in a traditional woven bamboo bowl, accompanied by the cacah ikan in a separate small dish. Use a candas (bamboo chopstick) to eat the ambuyat.
