Welcome to my private journal generally on Brunei issues. Any opinions expressed are in my personal capacity. All rights to the articles are reserved.

Thursday, October 18, 2007

Eating glue

I have never enjoyed ambuyat but the rest of my family does. The bit I enjoyed about it are the side dishes that go with it but ambuyat is something that I am never used to. Some say you are not a Bruneian if you don't eat ambuyat. But then I do eat lots of other Brunei things which other Bruneians won't even look at like belutak, so there. Anyway, I was reading a Malaysian newspaper, the Star where it featured Brunei's 'national' dish, the ambuyat and I thought I will reproduce it here.

Eating Glue

Brunei’s national dish, ambuyat, has the colour and consistency of wallpapaper glue. Fortunately, a range of delicious accompaniments make it more than just edible.


It’s official! The Sultanate of Brunei really does have its own national cuisine. If, that is, you can really call ambuyat a “cuisine”.

Ambuyat, a dish prepared from the sago palm, has the texture and consistency of wallpaper glue. It became the staple dish of Bruneians during the Japanese Occupation in World War II, when people were reduced to near-starvation. Frequently, the only thing left to eat was the pith of the sago palm.

But the use of the sago (Rhumbia) palm as a foodstuff goes back a long way. Indeed, the Indonesian name of Borneo, Kalimantan, is derived from the word Lamanta, meaning “sago starch”. Accordingly, I felt that I was following in hallowed footsteps when I joined my friends for an ambuyat feast at Brunei’s Aminah Arif Restaurant, in the Kiulap precinct of Bandar Seri Begawan.

The preparation of ambuyat is an involved process. The first step is to extract the pith from the trunks of the sago palm. This pith is then grated and dried, forming a fine sawdust-like flour. This is later emulsified into a starchy paste called ambulong.

Ambulong is available widely throughout Brunei, including from stalls at the Gadong night market. When ready to be cooked, it is placed in a saucepan and boiled with water until it becomes a thick, gooey, rubbery paste that would be perfect for gluing the soles back on your shoes.

In the Aminah Arif Restaurant, a big bowl of ambuyat graces the centre of the table. I’m yet to learn how to eat this concoction, but my kind host explains the process.

“You use these special chopsticks to twirl the ambuyat like spaghetti around it,” she says, pointing to an unusual implement looking like a forked stick, and made from the branches of the sago palm. These joined chopsticks, called chandas, are to the best of my knowledge unique to Brunei.

Were it not for the range of side-dishes accompanying the ambuyat, I fear that I would be gagging all through a meal of this bland offering. But it was quickly explained that the first step is to dip the ambuyat-coated chandas into a special ambuyat sauce, made from salted durian, lemon juice, belachan (shrimp paste) and binjai, a mango-like Bruneian fruit. Infused with this sauce, the ambuyat tastes quite delicious.

Other side-dishes traditionally accompany a meal of ambuyat. One is a preparation of pakis or ferns sautéed with ginger and garlic. Another consists of boiled fish in a super-hot sauce made from bird’s eye chillies. There is also a range of salads and other accompaniments. These totally transform what might otherwise be hardship fare into a real banquet.

And for drinks, what better than teh tarik, a frothy tea prepared from powdered local tea-leaves. This beverage has a unique flavour, far removed from standard teas. By now, I’m starting to think that Bruneian cuisine is one of the world’s last undiscovered secrets.

A range of Brunei cakes – kuih talam (sticky rice with pandanus leaf jelly), kuih tako (pandan-coconut cakes) and others complete the meal.

These subtly-flavoured delights are the products of a well-established Bruneian cottage industry, with many households in the Kampong Ayer water village producing cakes and other sweets from their elaborate kitchens.

Had there been enough room in my stomach, I would also have tried another Bruneian specialty, rojak sotong, originating from Kuala Belait – somewhat like the Indonesian salad gado-gado, but with some unexpected flavours. Principal ingredients are sweet turnip, cucumber, pineapple and calamari, all served with a spicy, piquant sauce. An unforgettable taste-symphony!

Eventually, it was time to leave the Aminah Arif Restaurant. By then, I had finally discovered the secret of ambuyat – it is not so much a food in its own right as an excuse to enjoy all those yummy side-dishes!

The author visited Brunei as a guest of Royal Brunei Airlines and the Empire Hotel & Country Club.

Monday, October 15, 2007

No clear boundary Brunei-Sarawak

This news on the trial of the two 'princesses' is interesting as it brought up other issues namely in the boundary between Brunei and Sarawak. As far as I know there has never been any modern demarcation between the Brunei and the state of Sarawak. Whatever border that was agreed upon was I think agreed upon by the British Residents present in both territories for their administrative purposes. It does open up all sort of possibilities.

No clear boundary, court told

MIRI: Malaysia and Brunei have never carried out a survey to determine the exact location of their borders, a Sessions Court heard yesterday.

“Until a survey is carried out, the accuracy of the location of the border can lead to confusion,” Sarawak Land and Survey Department chief assistant director of surveying Jamaluddin Md Zain said.

He was testifying at the trial of Puteri Lamia Roro Wiranata, 21, and Puteri Fathia Reza, 23, who claimed to be “princesses” of the Sunda Empire.

They are facing three charges each of having illegally entered Malaysia and having made false representations using their Sunda diplomatic passports to try to enter Malaysia.

They allegedly committed the offences between July 8 and July 22 this year.

The two women were arrested at a vacant plot of land after Malaysia’s Sungai Tujuh checkpoint but before Brunei’s Kuala Belait checkpoint on July 22 after they were found loitering in this zone.

Jamaluddin said the vacant plot of land was considered “Sarawak’s territory”.

“There is actually no ‘no man’s land’ because this area is within the Malaysian boundary,” he told the court.

Upon questioning by defence counsel Shankar Ram, Jamaluddin said international border boundary lines were agreed upon between the governments of the two countries.

Jamaluddin acknowledged that he does not have any experience in conducting international boundary surveys and that there are maps which show a different boundary between Sarawak and Brunei.

When pointed out by Shankar that a big part of Sarawak belonged to Brunei before the Raja Brooke era in Sarawak, Jamaluddin agreed.

“Yes, I know that Sarawak was a lot smaller before and that the Brunei Sultan had given more land to Sarawak during the Brooke era,” he said, adding that he did not know that the Queen of England had already demarcated a boundary line between Sarawak and Brunei long before independence.

Thursday, October 11, 2007


This is an interesting document. In 1877 Baron de Overbeck applied and got the concession for Sabah. He and another Englishman Edward Dent later on got a company called the North Borneo Company and ran Sabah from then on until it was taken over by the British. Sabah came into being with this document where Baron de Overbeck was made the Emperor of Sabah (Maharaja Sabah) and King of Gaya and Sandakan. Baron de Overbeck was a clever man and he knew the history of Sabah. Sabah was at that time technically Brunei but Brunei was supposedly to have given up Sabah to Sultan Sulu during the Brunei Civil War. So, to be on the safe side, Baron de Overbeck when to Sultan Sulu and in January 1878, Sultan Sulu also made him Dato Bendahara and Raja Sandakan. Sabah at that point in time was more or less under the influence of Sultan Sulu.

What is intriguing about this document and another document (that of Sultan Sulu) was this these were included in Sultan Hassanal Bolkiah's commemorative book on His Majesty's ascension to the throne. Why these? Were these the only historical documents Brunei could find then? I am not pretty sure why but I sure am curious.

Tuesday, October 2, 2007

Kampong Ayer, Not Brunei?

When I saw this postcard, I thought to myself which angle of Kampong Ayer was this taken from.

Then I realised it is not Brunei's Kampong Ayer. Guess where this is? (Answer in the comments page)