Brunei
Brunei’s food is built around malay-rooted cooking of grilled fish, festive kuih and the unique sago staple ambuyat. Look for Ambuyat (gluey sago starch twirled on bamboo forks, dipped in sour cacah), Nasi Katok (plain rice, fried chicken and sambal in paper; beloved cheap meal) and Kelupis (glutinous rice steamed in nyirik leaves, eaten with rendang). Starch scraped from the sago palm trunk and stirred with boiling water into a translucent paste, twirled on a bamboo fork called a chandas. This atlas has 26 Brunei dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Sirap Bandung
Rose syrup with evaporated milk over ice, bright pink and very sweet. 5 min to prepare. 4 glasses. A drink…
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Teh Tarik
Frothy pulled milk tea served at kopitiams. Ready in 5 min prep and 10 min cooking. 2 glasses. A drink…
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Udang Sambal Serai Bersantan
Prawns cooked in coconut milk with lemongrass and chilli paste. Ready in 30 minutes prep and 30 minutes cooking. Serves…
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Wajid
Glutinous rice cooked down with coconut milk and palm sugar, wrapped in leaf. Ready in 20 minutes prep and 1…
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Rendang
Slow-cooked coconut beef, festive table essential. Ready in 40 min prep and 4 hr cooking. 6 servings. A main recipe…