Linut or Ambuyat

Sago trees

Linut or Ambuyat

Linut/Ambuyat (widely consumed in Sabah and Sarawak). Linut (in Sarawak) and Ambuyat (in Sabah) is a sticky porridge-like type of food, made from sago flour. It can be eaten raw, or dipped into spicy sambal belacan. Normally, linut or ambuyat is eaten during high tea or night supper.

This is how to prepare Linut or Ambuyat

Ingredient :

Fresh sago flour
Hot or Boiling water


Method :

To prepare sago linut, you can either use poured boiling water, or boiling water in a pot.

Method A - Hot Water - (2 person needed. 1 person to pour hot water, 1 person to stir)
1.     Add in normal water first to make it watery and doesn't turn into starch too soon.
2.     Then add in hot water, and stir continously until all the sago turn clear and gooey.
3.     Put aside

Method B -
1.     Add normal temperature water to sago in a pot (approx. 1 sago - 1 1/2 water content).
2.     Heat the pot using small-medium heat and stir.
3.     Keep stirring until all the sago turn clear and gooey.
4.     Add more water if necessary. If too gooey, stir further until desired thickness.
5.     Put aside.

Linut is best when served hot, and that is why the accompaniment and side dishes must be prepared before hand so that the linut can served right away while it is still hot.

The traditional way to scoop the sticky linut from the bowl is to use a special clipper made from the vein of the sago palm frond. Just poke the clipper into the linut and twist it around a few times and scoop the linut which sticks to the clipper.

Linut is normally served during a family reunion or a gathering of friends and visitors.

The myth attached to linut This starchy stuff has a myth attached to it and one is not allowed to laugh or speak loosely about things that should not be heard while eating.

Linut is one of the best examples of the traditional food that is fresh and the greens used as accompaniment are always fresh, either from the market, farm or jungle.