PINANTUNG is a delicacy among the Kadazandusun and Tatana people who reside in Kuala Penyu, Sabah, but it is also one of Brunei’s iconic traditional fare, where it is known as ambuyat.
It is sometimes referred to as nantung or nontung.
Pinantung is made from sago, a plant so abundant in the district of Kuala Penyu that an annual festival is held to honour its socio-economic contributions to the community.
At first glance, the dish does not seem much — just a gluey, thickened web of sago in a bowl, which is why pinantung is enjoyed with a variety of dishes, from sour to extra spicy.
A bite-sized amount of sago paste is skilfully twirled on a pair of chopsticks and dipped into the condiment or dish laid before you, be it ikan asam pedas gravy or the more traditional bambangan (a local mango) gravy.
It can also be enjoyed with a variety of spicy, salty and sour dishes, including another local favourite pinasakan (fish braised and boiled in a special broth using ingredients with fermenting qualities, hence it can be eaten several days after it is prepared).
An important tip when eating pinantung is that one should just swallow it and don’t chew.
While it is not commonly found at regular coffee shops and restaurants in Sabah, there are a few places that offer pinantung on the menu.
Look for restaurants that specialise in authentic Sabahan fare such as D’Place in Kepayan Perdana or even Le Méridien Kota Kinabalu; one of the few hotels and resorts that have taken the initiative to introduce traditional dishes through their Tampatan menu.
Le Méridien marketing communications executive Charlene Tan said pinantung was a popular dish among guests since traditional dishes were introduced ala carte at the hotel.
“Our traditional dishes are also a permanent fixture in our buffet,” she said and pointed out the other dishes were hinava, pinasakan sada and tiger prawns cooked with bambangan.
The annual Sago Festival or Pesta Rumbia to be held in Kuala Penyu in July is also one of the best times to sample ambuyat or pinantung.
However, if you have a real hankering for this sago specialty, why not whip it up in your own kitchen? Head to the local market or any of the more rustic tamu or open air markets and ask the friendly vendors for packets of processed sago.