Epicures
will enjoy the vast array of cuisine that
Brunei offers, ranging from home-cooked
local specialties to the finest of international
cuisines.
One will find that Bruneian fare generally
exudes a unique flavour of cultural fusion
due to the influence of the various nations
that have left their mark on Brunei’s
culture. Arab, Indian and Chinese traders,
European explorers and, of course, Malay
and indigenous Bornean peoples have each
introduced their own cooking styles and
ingredients, adding to the masterful fusion
that makes Brunei’s cuisine memorable.
Try creating some of these local specialities
at home! |
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Daging Masak Lada Hitam
A savoury beef curry with a jolt
of chilli, garlic, onion and traditional
Malay spices. |
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1
kg beef (diced)
150ml cooking oil
1 tablespoon soy sauce
50g tomatoes
20g black chilli (mashed)
50g potatoes (diced)
50g of carrots (diced)
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Ingredients
A (to be minced)
50g onions
30g garlic
2c halia (or ginger)
Ingredients
B (fried and pounded
into a paste)
10g jintan manis (or fennel)
10g jintan putih (or cumin)
2g ketumbar (or coriander)
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Pan
fry the beef with the oil until
done. In a separate pan, sauté
Ingredients A and B until the
aromas are released. Add the
beef, soy sauce, tomatoes, black
chilli, carrots and potatoes
and stew for approximately 30
minutes until potatoes and carrots
are done.
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Udang Sambal Serai Bersantan
Spicy prawns smothered in a coconut-based
red curry, with a distinctive
Malay flavour. |
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1
kg tiger prawns
150ml cooking oil
10 pieces of garlic (minced)
4 onions (diced)
6 pieces of Serai (or lemongrass)
(finely minced)
5 fresh red chillies
15 dry chillies
100ml asam jawa (or tamarind)
flavoured water
50ml of coconut milk
Salt
Sugar
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Heat the cooking oil and fry the onion and garlic. Add the Serai and Asam Jawa flavoured water. Next, add the prawns and chillies, salt and sugar to taste. Cook for 2-3 minutes until shrimp are pink. Finally, add coconut milk and stir until thickened.
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Serondeng Padang
A hearty chicken dish combining the Malay staples of garlic, onion, and chillies with a touch of coconut milk and the fragrance of native pandan leaves. |
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1
chicken cut into eight pieces
Water to boil
50g of halia (or ginger), cut
into small pieces
50g of garlic
50g of onions
Cooking oil for frying
500ml of coconut milk
50g of kerisik (roast ground coconut)
1 pandan leaf
Salt
Sugar
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Ingredients
A
150g onion
50g garlic
50g halia (or ginger)
50g lengkuas (galangal)
50g dried chilli, reconstituted
in warm water
20g fresh chilli
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Boil the chicken with a bit of halia, garlic and onion until the chicken is cooked. Remove the skin, depending on preference. Heat the cooking oil in the frying pan and fry Ingredients A until the aromas are released. Add coconut milk, kerisik, pandan leaf, chicken, salt and sugar. Mixed until cooked.
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