The ambuyat is eaten or rather swallowed using a two-pronged bamboo stick called a chandas. As it is quite tasteless, it is taken with a sauce made from sour local fruits like binjai (mango like fruit but very sour). The ambuyat is rolled around the chandas until about the size of a small fist (children’s size preferably unless you got a really big mouth – physically that is), immerse it into the sauce and swallow the whole thing without chewing. Of course, ambuyat is always eaten with vegetables and dishes of fish, meat or prawn depending on your preferences.
Ambuyat, made from a mixture of sago and hot water, it has the appearance and texture of starch. However, the fun part about eating ambuyat would be using a unique wooden tool called a “candas”, that you use to scoop and twirl it into a small ball that is dipped into a sauce called “cacah”, a thick and spicy sauce before eating it. Ambuyat is also served with an assortment of side dishes, like pais, which is meat wrapped in banana leaves and cooked over direct fire. Other dishes include lalap – deep fried seasoned meat and tahai, a type of soup made from dried fish
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