Brunei Recipes

http://blog.ingredientmatcher.com/recipe-national-dish-of-brunei-ambuyat-tempoyak/
RECIPE: THE NATIONAL DISH OF BRUNEI - AMBUYAT TEMPOYAK


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COOK TIME
30 mins
TOTAL TIME
30 mins

Serves: 2
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.


https://www.youtube.com/watch?v=5cTNvPDyIL4
http://www.food.com/recipe/nasi-biryani-celebration-rice-brunei-480624
Nasi Biryani - Celebration Rice (Brunei)

INGREDIENTSNutrition
SERVINGS 6UNITS US
• 2tablespoons oil
• 3tablespoons thinly slicedshallots
• 1⁄4cup minced shallot
• 1teaspoon minced gingerroot
• 1minced garlic clove
• 1 1⁄2teaspoons salt
• 1⁄2teaspoon turmeric
• 2 1⁄4cups water
• 1 1⁄4cups long grain rice
• 1⁄4cup plain yogurt
• 1⁄2small tomatoes, sliced
• 1tablespoon cilantro, chopped
• 1tablespoon almonds, chopped
• 1tablespoon cashews, chopped
• 1⁄2small fresh red chili pepper

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.

http://www.asian-recipe.com/brunei/brunei-meat-dishes.html#bak
Bak Kut Teh (Spicy Sparerib Consomme
Ingredients
• 1 lb 6 oz beef/mutton sparerib (cut into bite-size pieces)
• 1 tablespoon sugar
• 3 tablespoons shortening
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic (bashed)
• 1 teaspoon preserved brown soya beans, pounded
• 1 teaspoon dark soya sauce
• 1 teaspoon salt
• 1 piece of cinnamon bark (1 inch)
• 1 teaspoon peppercorns
• 2 segments star anise
• 3 pints of boiling water
• some crispy Chinese crullers (“Yu-Char-Koay”, sliced)
• 1 tablespoon crispy shallots.
Directions
1. Rub salt on spareribs.
2. Heat pan till very hot. Add 2 tablespoons of shortening. Fry spareribs till well-browned. Set aside for later use.
3. Using a clean pan, heat 1 tablespoon shortening. Add sugar and caramelize until light brown. Add soya beans. Stir-fry for 1/2 minute. Then put in the fried sparerib and peppercorns.
4. Let the consomme boil on high heat for 10 minutes. Then turn down the heat, let simmer for another 1.5 – 1.75 hours (or until the meat is tender). Discard excess oil from the surface before serving.
5. Serve hot with cruller slices.


http://www.asian-recipe.com/brunei/brunei-vegetarian-dishes.html#terong_belado

Spicy Eggplant (Terong Belado)
Ingredients
• 1 lb. purple eggplants
• 1 Tbs. lime juice
• 15 Tbs. vegetable oil
Spice Paste Ingredients:
• 100 gram red chilies
• ½ tsp. salt
• 1 tomato
• 7 small-sized shallots
Directions
Cut each eggplant in half and cut again in 2 or 4 pieces.
Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.
Open cover and turn the eggplants side to side until soft and well cooked.
Put eggplant pieces onto a serving platter.
Combine all spice paste ingredients and grind coarsely. Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.
Makes 5-6 servings.




http://www.asian-recipe.com/brunei/brunei-dessert-rcipes.html
Mangoes With Sticky Rice

Ingredients

1 cup Coconut cream
4 tablespoons Sugar
1 teaspoon Salt
4 Ripe mangoes
3 cups Sticky coconut rice
Directions

Mix the coconut cream with the sugar and salt, and bring to a boil. Simmer for a few minutes, stirring occasionally.

Peel the mangoes and slice them, removing the stones. Arrange the mangoes on individual plates with rice beside them. Spoon the sauce over the rice.