fOod gLoRiouS fOOd

Ambuyat Nyanta....

(Am-Boo-Yatch)

I bet a few of Us (refering to fellow Bruneians) have written about it in our blogs..
But I have not come across one that actually explained how it works.
To thoSe who don't know better...

This Is the Signature diSh of Brunei..

These are the condiments
I'll explain as we go along kays :)

this is called 'belutak'(pronounced BE-LOO-TUCK)

and this.. 'Lauk beguring'
(La-hook Ba-Goo-Ring)
hahHaha it's just fried fish!

'KangKong Belacan'

(Kank-konk Ba-La-Chan)

'Sambal' and 'Ulam'
(South East Asian version of Salad?! haHAh)

ok ok what makes it all come together is this...

tadaaaaaaa~~~~~~ the 'CACAH' (pronounced cha-chahh)

The Condiments could compile of many different disHes not limited to what is shown here... So how do we start eating this simple yet acquired taste of a delicacy? (I mean face it, if you like it you'll like it. If you don't then you just don't)
Simply take a bit of the main dish called the 'ambuyat' in the top most picture shown above..
Using a contraption called the 'Chandas' (it looks like a rough version of chopsticks but one end of it is linked) as shown below:



Now all you have to do is.....
Dip it in the 'cacah' and just let it glide down your throat... yummmm
CAUTION: dont eat it too hot or you will.. I repeat... you WILL burn your gullet!
Eat the condiments in between eating the main dish.
I would advise you to have a guide to show and teach you how it's done.
Have a try next time you're in Brunei :D