Linut | Ambuyat *

a sticky porridge-like type of food, made from sagu flour. It can be eaten raw, or dipped into spicy sambal belacan. Normally, linut or ambuyat is eaten during high tea or night supper.

Linut

A) Sago Linut
Fresh sago flour
Hot or Boiling water

Method:
A)
1. To prepare sago linut, you can either use poured boiling water, or boiling water in a pot.
2. Method 1) Hot Water - 2 person needed. 1 person to pour hot water, 1 person to stir. Add in normal water first to make it watery and doesn't turn into starch too soon. Then add in hot water, and stir continously until all the sago turn clear and gooey.
3. Method 2) Add normal temperature water to sago in a pot (approx. 1 sago-1 1/2 water content). Heat the pot using small-medium heat and stir. Keep stirring until all the sago turn clear and gooey. Add more water if necessary. If too gooey, stir further until desired thickness.
4. Put aside.

The best combination to go with Linut (from Left to Right : Fried Fermented Fish with Ginger flower bud, Sambal Asam Paya, Sambal Mempelam (Mango), and Masak lemak Batang Keladi dengan Ikan Masin)