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.

Brazil Film - Orfeu Negro / Black Orpheus (1959)

Really great cultural snapshot. In books, even though you are reading words from a certain era, the images in your head are your own, and hence based on many modern images. But with film, you really see things as a snapshot in time. This film allows you to experience Carnival in Brazil in the late 1950's and really captures the spirit, mood, and zietgiest of the time while at the same time telling a fantastic allegory of a Greek tragedy.

The acting, is more exaggerated than what I'm used to in some scenes but in others it can be quite restrained. Exaggerated acting was common to films at the time, so not surprising or bothersome if you expect it.

Brazil Pictures

Brazil Recipes

http://www.smithsonianmag.com/arts-culture/Celebrate-Brazil-with-Emerils-Feijoada-180951699/?no-ist
Feijoada (Brazilian Black Beans)
Yield 8 servings

Ingredients

2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 bay leaves
Salt
Freshly ground black pepper
1 pound choriço sausage, sliced 1/4-inch thick
1 pound carne seca or other salted cured beef, soaked overnight and cubed
1 pound baby back spareribs, cut into individual ribs
1 pound black beans
10 cups water
4 cups collared or kale greens, sauteed in olive oil
4 cups cooked white rice
Brazilian hot sauce

Garnish: 1 orange, halved and cut into thin slices, and Farofa

Directions

In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.

To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.















http://www.bbcgoodfood.com/recipes/brazilian-cheese-bread-pao-de-queijo
Brazilian cheese bread - pão de queijo

Ingredients

oil or butter
, for greasing
250ml full-fat milk
½ x 250g pack unsalted butter
1 tsp salt
300g tapioca flour
2 egg
100g Parmesan
, grated
Method

Heat the oven to 220C/200C fan/gas 7. Grease a baking sheet with oil or butter and set aside.
In a medium saucepan add the milk, butter and salt and bring to a boil. Remove from heat and add the tapioca flour. Stir it vigorously and let cool a little.
Pour the dough into a standing mixer or use a bowl and an electric hand whisk. Beat the dough until its cool. Beat the eggs in one at a time waiting until each one is completely incorporated before adding the next. When the dough is glossy and mixed add in the cheese. Beat again until mixed.
Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.









http://www.epicurious.com/recipes/member/views/brazilian-sauteed-kale-50037966
BRAZILIAN SAUTEED KALE

Serve with Brazilian Black Beans and white rice.
Prep time: 1 hour

INGREDIENTS

5 medium cloves garlic
1/2 teaspoon coarse salt
4 Tablespoons olive oil
2 bunches kale, washed and trimmed

PREPARATION

Mash together salt and garlic to form a paste. Slice kale very thinly. In a medium skillet heat oil, add garlic, salt paste and kale. Cook until kale is bright green and slightly wilted, about 4 minutes. Serve with white rice and black beens (see recipe)

Botswana Film - The No. 1 Ladies Detective Agency (2009)

Technically a television series rather than a film but still, it's a non-documentary video that tells a story about the country, Botswana, so we watched it and loved it.

Great show, easy to binge, full of humor, great characters and it is 100% set in and about Botswana.  Even though we have never been to Botswana we felt like we had after watching this series.  Full of very specifically Botswanan problems and situations the producers did a great job of bringing outsiders into that life in a very light and easy-to-watch way.

Some international films we watch are a slog or just plain depressing but even though this tackled heavy subjects at times it never felt like we were doing homework.  It was fun in and of itself and definitely HBO quality.

Botswana Pictures

Botswanan Recipes

http://www.marga.org/food/int/botswana/cabbage.html
Margarita's International Recipes
A Botswanan Menu
This simple dish can be served as an accompaniment for cornmeal and/or seswaa. It was OK, but it lacked "oomph". It probably could do with some more spicing, though I'm not sure from what. The original recipe does ask to "add herbs" but it doesn't specify what those herbs might be or in what quantity so, of necessity, I skipped them.

Cabbage

Ingredients

oil for frying
1 medium tomato, shredded
1/2 onion, shredded
1 tbsp. dried oregano
1 tsp. ground ginger
1/3 head of cabbage, shredded
Instructions

Heat the oil and fry the tomato and onions for 5 minutes. Add the oregano and ginger and mix well. Add the cabbage, mix, and cook partially covered on low heat until the vegetables are soft, stirring occasionally. The final product should be soft but not brown.








http://www.food.com/recipe/botswanan-chicken-groundnut-stew-475060
Botswanan Chicken Groundnut Stew

OTAL TIME
1hr 20mins
PREP 20 MINS
COOK 1 HR

This traditional recipe from Botswana is for a classic stew of chicken cooked in a tomato, peanut butter and chili sauce. Adapted for a dinner featuring African-inspired foods.
INGREDIENTS Nutrition

SERVINGS 4 UNITS US
4 chicken thighs
1 tablespoon vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
1 cup water
1⁄2 cup peanut butter
1⁄2 cup tomato paste
1 teaspoon ginger, grated
2 tablespoons brown sugar
1⁄2 teaspoon chili flakes
1 (15 ounce) can tomatoes, diced

DIRECTIONS

Prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter and tomato paste in a bowl.
Slowly stir-in the water a little at a time until the sauce is smooth.
Add the oil to a large pan and fry the chopped onion until translucent. Add the chicken and continue frying until the chicken has begun to brown before adding the bell pepper. (Can add a chopped and seeded hot pepper if you like a little more heat!).
Continue cooking until the chicken is nicely browned all over.
Pour-in the peanut sauce and diced tomatoes and stir well.
Cover and reduce the heat to low simmer.
Cook for 45 minutes to 1 hour, stirring occasionally. Taste and add salt if needed.
Serve over rice or rice balls.







http://www.food.com/recipe/lemon-and-condensed-milk-biscuits-botswana-478869

Lemon and Condensed Milk Biscuits (Botswana)

TOTAL TIME
30mins
PREP 15 MINS
COOK 15 MINS

This recipe was featured on week 34 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Botswana is my 34th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in "Mma Ramotswe's Cookbook." When I made these I used too little flour, so mine were more like cookies (as pictured in my photo). Yours will be thicker and more biscuit-like.
INGREDIENTS Nutrition

YIELD
24 biscuits
UNITS
US
2 3⁄4 cups all-purpose flour
1⁄2 cup caster sugar
2 teaspoons baking powder
1⁄2 teaspoon grated lemon rind
7 fluid ounces condensed milk
1 pinch salt
8 ounces unsalted butter
1⁄2 teaspoon lemon juice
powdered sugar, for dusting


DIRECTIONS

Cream together the butter and sugar, then add the condensed milk and keep blending until well mixed.
Add the lemon juice and grated zest, then sift together the dry ingredients and add that too. Keep blending until the ingredients are well-incorporated.
Take teaspoons of dough and roll them into balls, then place them on a greased baking sheet and flatten gently with a fork.
Bake at about 335 degrees for 12 to 15 minutes, or until starting to brown underneath. Let cool, then dust with powdered sugar.