Brunei - Malu Abulthiyal

Malu Abulthiyal

Ingredients

-       2 lbs Fish (Halibet, Salmon or Tuna)

-       10-15 pieces Goraka

-       1 1/2 tbs Salt

-       1 1/2 tbs ground black Pepper

-       1/4 tsp Turmeric powder

-       1 sprig Curry Leaves

-       1-2 pieces Rampe (Pandamus)

-       2 pieces Cinnamon

-       2 cloves Garlic (crushed)

-       1/2 tsp roasted Curry powdersaws

-       1 cup water

Directions

-       Wash and cut the fish into 15-20 pieces. Place the goraka pieces in a saucepan,

-       add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft).

-       Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated).

-       Drain the goraka pieces and crush into a coarse paste.

-       Mix the paste with the drained water and add to the fish, mix well.

-       Arrange the fish in a shallow pan and pour the liquid over the pices.

-       Wash the mixing bowl with 1 cup water and pour over the fish.

-       Swirl the pan to coat the pieces with the liquid.

-       Add the curry leaves, rampe, cinnamon & crushed garlic.

-       Cook over slow heat until the fish is done.

-       For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.

Brunei - Gulai Daun Singkong Tumbuk (Grilled Fish with Greens)

Gulai Daun Singkong Tumbuk (Grilled Fish with Greens)

Yield: 4 servings

Ingredients

-       1/2 Piece fresh ginger, sliced

-       1 sm Onion, sliced

-       1 or 2 fresh, hot red -chilies, seeded, sliced

-       1/2 ts Salt

-       1/4 ts Sugar

-       1/4 ts Turmeric

-       2 c Coconut milk

-       1 Whole red snapper or-similar fish, about 1 pound

-       1 sl Laos [Galangal S.C.]

-       2 Stalks lemon grass or two -slices lemon

-       1/4 lb Spinach or Swiss chard,-coarsely chopped

Directions

-       Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of the coocnut milk into a smooth paste. Set aside

-       Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side.

-       Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat. Add the laos and lemon grass and simmer for 5 minutes, stirring frequently. Add the fish and greens, cook for 15 minutes basting occasionally. Serve warm.

-       Serves 4 with rice and other dishes.

Brunei - Rendang

Rendang

Ingredients

-       1 tsp shrimp paste

-       1 kg rump steak ( beef/chicken/mutton )

-       1 stalk lemon grass

-       1 tsp salt

-       1 tbsp sugar

-       1 tbsp soya sauce

-       3 stalk lemon grass - sliced thinly

-       120gms grated coconut - fried and pounded

-       4 slices galangal

-       5 candlenuts, Ground

-       2 tbsp curry power - blended with 2 tbsps water

-       30 dried chillies

-       120 gms shallots

-       4 red chillies

-       1 clove garlic

-       2 cm piece ginger

-       1/2 cup thick coconut milk - extracted from 1/2 grated coconut

-       8 tbsps oil

Directions

-       Heat oil and fry ground ingredients and curry powder until fragrant

-       Add in half of the coconut milk and fry until the oil separates

-       Add in the soya sauce mixture and steak.

-       Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes.

-       Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour.

-       Increase heat to reduce gravy until it is thick and oily.

Brunei - Beriani

Beriani

Ingredients

-       1 chicken, about 900gms ( beef/mutton )

-       1 tbsp poppy seeds

-       1 clove garlic

-       1 cup shallots - sliced

-       1 tsp curry powder

-       2 -- 3 tsps salt

-       2 chillies

-       1/2 coconut - grated

-       5 cm piece ginger

-       4 tbsps ghee

-       5 cloves

-       5 cm cinnamon stick

-       10 cashew nuts

-       10 almonds

-       450 gms long-grain rice

Directions

-       Cut chicken into 6 -- 8 pieces

-       Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds.

-       Heat ghee and fry cloves, cinnamon, shallots.

-       Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.

-       Stir to mix and cook covered for 10 minutes.

-       Extract 1 - 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it.

-       When the rice has absorbed all the milk, make a well in the center and put the chicken mixture.

-       Cover and allow rice to cook over very low fire.

Brunei Cutlets

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

-       Drain the two cans of tuna.

-       Heat the oil in a skillet (frying pan).

-       Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.

-       Cook until the onions are tender light brown.

-       Add drained tuna, stir all together.

-       Allow to cook for a few minutes.

-       Add the drained tuna liquid.

-       Stir and allow to cook until the liquid is dry.

-       Add salt, pepper and cardamom powder.

-       Stir until well mixed.

-       Turn off heat.

-       Add potatoes and mix well.

-       Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.

-       Coat the balls with beaten egg and then with the toasted bread crumbs.

-       Deep fry in hot oil until light brown.

-       Cutlets (made in to thick disc shapes) are great with rice & curry.

Brunei - Kuma

Kurma

Ingredients

-       600 gms chicken

-       1 cup thick coconut cream

-       2 cup thin coconut milk extracted from 1 grated coconut

-       1/2 cup oil

-       cardamoms

-       2 star anise

-       2 red chillies

-       3 cm piece cinnamon stick

-       3 cloves

-       3 cm piece ginger

-       4 cloves garlic

-       4 tbsps kurma powder

-       6 shallots

Directions

-       Pound 3 shallots and 2 cloves garlic together.

-       Mix with kurma powder and 1 tsp water. Blend well into paste.

-       Slice finely the remaining shallots and garlic.

-       Heat oil and fry the sliced shallots and garlic with the spices until fragrant.

-       Add in the blended kurma powder and fry further until oil separates.

-       Add in the chicken and 1 cup water. Cook until the beef is tender.

-       Pour in the thick coconut milk, bring to boil and pour it in the thin milk.

-       Season with salt to taste and cook further over a low flame until the gravy is thick.

-       Add in the large onion and red chilies. Stir once and remove from rice.

Brunei - Bak Kut The (Spicy Sparerib Consomme)

Bak Kut The (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.