by Japai

Tutong – Students from PKN Bukit Beruang Primary School visited a sago processing farm in Kampong Ukong, Tutong. The purpose of the visit was to expose the school children to the process of making sago.

During the visit, the pupils were briefed by one of the workers about Brunei’s very own traditional dish known as ambuyat.
Ambuyat is made from sago, which is extracted from the rumbia (metroxylon) palm. At first sago looks like white flour, but when mixed with hot water and stirred to the right consistency it becomes a soft gum or starch and is ready for consumption.

The ambuyat is twirled around a pair of candas (conjoined bamboo chopsticks) and dipped in a sauce known as cacah before being consumed.

The dips are made from local fruits such as binjai or pidada or from fermented shrimps known locally as cencalu. Normally the dip is sour but chilies can be added to make it spicier.

The pupils visited the processing centre where some of them tried to separate the tree bark from the trunk.

They also tried the edible maggots that can be found in the tree, which according to the local villagers are delicious.

The sole ago producing factory in Ukong, Tutong, is highly mechanised and no longer makes use of manual labour.

Courtesy of Borneo Bulletin

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