Pasta

Sago starch paste (Ambuyat)

Name: Sago starch paste (Ambuyat)
Total time: 20 min
Yield: 4
Ingredients: 200 g Sagou (fécule); 700 ml (water) Water; 1 tsp Pâte de crevettes (belacan); 2 cloves Garlic; 2 Chili pepper; 1 Lime

Preparation time: 20 min
Servings: 4

Ingredients

Sagou (fécule) — to buy200 g
Water — to buy700 ml (water)
Pâte de crevettes (belacan) — to buy1 tsp
Garlic — to buy2 cloves
Chili pepper — to buy2
Lime — to buy1

Preparation

Pour 200g sago starch into a large bowl and cover with 300ml cold water, mix to dissolve.
Bring 400ml water to a boil, pour it all at once over the hydrated starch while whisking vigorously.
Return to low heat and stir constantly with two chopsticks (candas): the paste turns translucent, sticky and elastic in 3-4 min.
Remove from heat once the texture is uniform, glossy and free of white lumps.
Make the cacah dip: mix grilled crumbled belacan, chili, garlic, lime juice and a little water.
Wind the ambuyat around the candas by twirling, dip straight into the cacah sauce.
Serve immediately with grilled fish and steamed vegetables, the ambuyat must stay hot and stringy.