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.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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.
Click on the image, above to submit to Pinterest.