How to Eat Sago palm starch (Ambuyat and Cacah) in Brunei Darussalam

How to Eat Sago palm starch (Ambuyat and Cacah) in Brunei Darussalam
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Migration Mark eats Ambuyat, sago palm pulp in Bardar Seri Begawan, Brunei. Twirl the exotic starch into a bite using candas and then dip into the cacah fruit sauce, fish curry, or green vegetable!

Follow my food adventures at http://migrationology.com/ & http://www.eatingthaifood.com/ and find me on Facebok here https://www.facebook.com/migrationology. Also, subscribe so you don’t miss the next tasty adventure http://www.youtube.com/subscription_center?add_user=migrationology.

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About the Author: Mark Wiens

47 Comments

  1. Hey Brother Mark,
    I am from 2019. You will get a big youtube coverage in 2019. And I am the biggest fan of yours from BANGLADESH… Loved the perseverance of 10 years…

  2. jheez this was 8 years ago , so you've been friends with Joel for a long time huh.. i can hear his signature laugh and signature "oh" on the background.. Amazing you two have great foods to eat and great friendship!

  3. In Sarawak, we actually eat it with gravy.. any kind of spicy gravy but my personal fav is fermented durian gravy with fish soup or bamboo soup.. put a lot amount of chilli dip it.. and it taste like heaven!!! (For someone who love spicy)

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