Cooking Times

20 min
Prep Time
35 min
Cook Time
55 min
Total Time

Ingredients (12 items)

2.00 cups Sago flour
from sago palm
4.00 cups Boiling water
1.00 lb Beef
thinly sliced
1.00 lb Shrimp
peeled
8.00 Shallots
6.00 cloves Garlic
3.00 tbsp Tamarind
2.00 tbsp Belacan
shrimp paste
6.00 Bird's eye chilies
2.00 tbsp Palm sugar
2.00 lbs Vegetables
fern tips or greens
1.00 cup Coconut milk

Instructions (8 steps)

1
Place sago flour in heatproof bowl. Pour boiling water over while stirring rapidly.
2
Stir vigorously until mixture becomes thick, sticky, and translucent.
5 minutes
3
Make sambal: grind shallots, garlic, chilies, belacan, tamarind.
4
Fry sambal paste until fragrant. Add palm sugar and coconut milk.
10 minutes
5
Cook beef and shrimp in sambal sauce until done.
15 minutes
6
Blanch vegetables until tender but crisp.
5 minutes
7
Serve ambuyat immediately while hot and sticky.
8
Use chandas (bamboo fork) to twirl ambuyat, dip in sauces and eat with sides.