Ambuyat

Ingredients A 1kg/ 6½ cups sago rumbia Hot water, freshly boiled 1 liter/ 4 cups water Ingredients B 600g white fish/ tongkol (cob fish)/ tenggiri (Spanish Mackerel)/ kurau/ senangin Pounded Coarsely 40g/ 5 pips shallots 10g/ 2 cm fresh turmeric 10g/ 2 cm ginger 3g/ 5 bird's eye chilies 30g/ 2 sticks lemon grass, crushed 5g/ 5 pieces dried tamarind 9g/ 1½ tsp salt 625ml/ 2½ cups water Ingredients C 500g/ 60 stalks paku shoots, cleaned and plucked 3g/ ½ tsp salt 10g/ 1 tbsp vegetable oil Pounded 20g/ 3 pips shallots 10g/ 2 pips garlic 10g/ 1 tbsp shrimp paste 125ml/ ½ cup water 1 red chili, sliced for decoration

Method

Preparing using Ingredients A To make ambuyat: Mix sago with 4 cups of water and soak for 10 minutes. Drain off the water and pour sago into a heat proof container. Pour freshly boiled hot water over it. Mix well until the sago looks clear and of gummy consistency. Preparation for Ingredients B Clean the fish and cut into 5 slices. Place into a saucepan together with other ingredients B. Stir well until cooked. Preparing using Ingredients C Heat oil in a wok and stir fry the pounded ingredients until fragrant. Stir in the paku shoots. Add salt and 1/2 cup of water. Cook until soft. Decorate with red chili.