40. Brunei

AMBUYAT TEMPOYAK

INGREDIENTS

• 500 g sago starch can replace with tapioca or potato starch
• 600 ml water
• 1 chili pepper
• salt
• 1 tsp shrimp paste
• 1 tbsp dried shrimps
• 2 tbsp durian tempoyak

INSTRUCTIONS

1. Boil the water in a kettle.
2. In the meantime, mix the starch with a bit of water in a bowl and put aside.
3. Put the dried prawns and thai chili in a stone bowl (also called lasung) and blend until the ingredients are well combined.
4. Add the shrimp paste and mix until well combined. Then add some salt according to taste. Put in a small bowl.
5. Pour a little hot water on the sauce mixture and add the durian. Mix well.
6. Once the water is boiled, pour it slowly onto the starch until it looks a bit sticky then whisk with a wooden spoon until firm and starchy.
7. Serve while hot.

Nasi Biryani (Celebration Rice)

Country: Brunei
Course: Side 
Makes: 6 servings 

Ingredients:

• 2 tbsp oil
• 3 tbsp thinly sliced shallots
• 1/4 cup minced shallots
• 1 tsp minced gingerroot
• 1 garlic clove, mince or pressed
• 1 1/2 tsp salt
• 1/2 tsp turmeric
• 2 1/4 cup water
• 1 1/4 cup long grain rice
• 1/4 cup plain yogurt
• 1/2 small tomato, sliced
• 1 tbsp cilantro, chopped
• 1 tbsp almonds, chopped
• 1 tbsp cashews, chopped
• 1/2 small fresh red chile

Directions:

1. Heat 3 tbsp oil in a large pot and fry the sliced shallots until golden, then remove with a slotted spoon and drain on paper towels, leaving the oil in the pot.
2. Add the minced shallots, ginger and garlic. Saute for two minutes or until fragrant.
3. Add the water and bring to a boil, then add the rice and yogurt. Stir until well blended.
4. Now add the tomato, cilantro, nuts and chile. Return to a boil, then cover and simmer over a very low flame for 40 minutes or until all the water is absorbed and the rice is tender.
5. Garnish with the fried shallots.

CHICKEN SATAY

Ingredients (for 4 people)

For marinated chicken skewers

4 chicken breasts

1/2 cup coconut milk

1 1-inch piece of ginger, sliced

2 tablespoons sugar

2 teaspoons ground turmeric

1 teaspoon of ground cumin

1 teaspoon ground coriander

1 hot chili pepper, chopped (optional)

1 tablespoon soy sauce

Bamboo skewers

For the satay sauce

1/2 cup coconut milk

2 tablespoons sugar

3 tablespoons peanut butter

About 20 unsalted peanuts

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 hot chili, chopped (optional)

1 tablespoon cornstarch

2 tablespoons soy sauce

For cucumber salad

1 cucumber

2 shallots

4 tablespoons white vinegar

5 tablespoons sugar

1 teaspoon salt

Preparation

Marinated chicken skewers

Cut the chicken into small cubes.

In a large bowl, combine all the marinade ingredients. Add the chicken breast and mix well to soak all the pieces in the marinade. Cover with plastic wrap and place in the fridge for 2 hours minimum.

Soak the bamboo skewers in a bowl of cold water for a minimum of 30 minutes before use. This trick helps to prevent them from darkening during cooking. (You may notice a few dark bamboo skewers on the photos: it is precisely skewers that were broken and that I had to change right before grilling and that I therefore didn’t have time to soak).

Prepare chicken skewers and cook on the barbecue for about 10 to 12 minutes, turning halfway through cooking.

Satay sauce

Dissolve the cornstarch in the cold coconut milk. Then add all other sauce ingredients (except the handful of peanuts) and bring to a boil over high heat. Then reduce heat to simmer for 15 minutes.

Toast peanuts in a dry skillet. Crush into small pieces and add to the sauce.

Serve this hot sauce as a side for the skewers.

Cucumber salad

In a small saucepan, combine the vinegar, sugar and salt and heat over medium heat, stirring until the sugar is completely dissolved (about 5 minutes).

Let cool, then refrigerate at least 1 hour.

Cut the cucumber into medium slices, mince the shallots. Just before serving, add the chilled sauce and mix well.

Brunei Cutlets

Ingredients

• 2 x 170 g flaked light Tuna
• 1 small Onion chopped
• 1 green Chili chopped
• 1 sprig curry leaves (optional)
• 1 piece Rampe (Pandamus) (optional)
• 1 piece Cinnamon
• 1/2 inch Ginger root (crushed)
• 4 cloves Garlic (crushed)
• 2 tbs Vegetable oil
• Salt, Pepper and Cardamom powder (optional) to taste.
• 4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING:

• Two Eggs (beaten)
• Toasted bread crumbs (grounded)
• Oil for deep frying

Directions

1. – Drain the two cans of tuna.
2. – Heat the oil in a skillet (frying pan).
3. – Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
4. – Cook until the onions are tender light brown.
5. – Add drained tuna, stir all together.
6. – Allow to cook for a few minutes.
7. – Add the drained tuna liquid.
8. – Stir and allow to cook until the liquid is dry.
9. – Add salt, pepper and cardamom powder.
10. – Stir until well mixed.
11. – Turn off heat.
12. – Add potatoes and mix well.
13. – Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
14. – Coat the balls with beaten egg and then with the toasted bread crumbs.
15. – Deep fry in hot oil until light brown.
    – Cutlets (made in to thick disc shapes) are great with rice & curry.

Mangoes with Khao Man (Sticky Coconut Rice)

Country: Brunei
Course: Dessert 
Makes: 4-6 servings 

Ingredients:

• 2/3 cup rice (sushi rice works best)
• 1 cup water
• 1 1/2 cups coconut cream, divided
• 1 cup coconut cream
• 4 tbsp sugar
• 1 tsp salt
• 4 ripe mangoes

Directions:

1. Rinse the rice and drain. Put in a saucepan with the water, salt and 1/2 cup of coconut cream. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes or until all the liquid has been absorbed.
2. Now mix the rest of the coconut cream with the sugar and a dash of salt. Bring just to a boil, then reduce heat and simmer for two or three minutes, stirring occasionally.
3. Peel and slice the mangoes and cover with the rice. Spoon the sauce over and serve.

Coconut Milk 

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