Brunei - Es Cendol (Cold Dessert)

Es Cendol (Cold Dessert)

Ingredients

-       One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)

-       One can of coconut milk, preferrably one made for dessert

-       1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)

-       Ice cubes

-       Cold Water

Directions

1.     Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards

2.     Boil the coconut milk with coconut sugar until they are completely mixed together

3.     In an individual serving glass (or dessert bowl), put in:

-       3 to 4 tbs. of Banh Lot

-       4-5 tbs of the mixing of coconut milk and coconut sugar

-       add cold water (1 tbs) and ice cubes (can be crushed, if wanted)

4.     Serve immediately, more of the ingredients can be added to taste.

Banh Lot is a Vitnamese food (but I found it taste similar to the 'cendol' of Indonesian. It is a frozen product, hence found in the freezer section. In the US, it is made by "Sincere Orient Foods Co." in El Monte, Calif. The coconut milk & coconut sugar can also be found at Oriental markets.

Brunei - Coconut Sweet Potato Cake (Getuk Lindri)

Coconut Sweet Potato Cake 

(Getuk Lindri)

Ingredients

-       2 lbs. cassava 200 gram granulated sugar

-       ½ tsp. vanila

-       1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt

-       100 cc water

-       food color

-       Molder

Directions

-       Put in sugar and vanila in a large stockpot with water and bring it to a boil.

-       Steam cassava until soft.

-       Peel cassava.

-       Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.

-       Then put them onto a serving platter, and sprinkle with grated coconut.

-       Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.

Brunei - Custard Tarts

Custard Tarts

This recipe makes about 2 dozen

Ingredients

All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

-       3 cups (750ml) all-purpose flour

-       1 teaspoon (5ml) salt

-       1 cup (250ml) vegetable shortening

-       4 to 6 tablespoons (60 to 90ml) hot tap water

-       3 eggs

-       1/3 cup (80ml) sugar

-       1 1/2 cups (375ml) milk

Directions

-       Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl.

-       Cut in shortening until mixture resembles bread crumbs.

-       Mix in enough water to form a dough ball.

-       Cut in half.

-       Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick.

-       Cut 12 circles from each half 3 inches (8cm) in diameter.

-       Fit pastry circles into greased muffin cups, pressing sides so they reach rims.

-       Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each pastry.

-       Bake in preheated 350F (180C) oven until knife inserted in center of custards comes out clean. 25 to 30 minutes.

-       Remove tarts from pan. Cool on wire racks.

Brunei - Kue Mangkok (Cup Cakes )

Kue Mangkok 

(Cup Cakes )

Ingredients

-       350 grams rice flour

-       some water

-       150 grams all purpose flour

-       200 grams fermented cassava / tapioca (tape singkong)

-       400 grams sugar

-       200 cc warm water

-       2 Tsp baking soda

-       250 cc club soda

-       1 Tsp vanilla

-       food coloring (your choice of 3 or 4 colors)

-       salt to taste

Directions

-       Add enough water to the rice flour so that its weight increases to 500 grams.

-       Add the all purpose flour to the rice flour mixture and stir well.

-       Add the fermented tapioca and sugar.

-       Mix well.

-       Add the warm water and work the dough for about 10 minutes.-

-       Add the baking soda, the club soda and vanilla.

-       Mix until everything is evenly distributed.

-       Finally, add the food coloring and blend until smooth.

-       Warm the cup molds for about 5 minutes and fill it for about 4/5 full.

-       Put in a steamer with the water already at a rolling boil.

-       Steam for about 20 minutes.

Brunei - Rujak Brunei - Spiced Fruit Salad

Rujak Brunei - Spiced Fruit Salad

Origin: Brunei; Serves: 6

Ingredients

-       1 small cucumber, sliced thin

-       1 cup thinly sliced jicama

-       1 cup cubed firm ripe papaya

-       1 star apple (carambola), sliced

-       1 to 2 cups cubed fresh or canned ripe pineapple

-       1 firm green pear, cubed

-       1 firm tart apple, cubed

FOR THE SAUCE

-       3 tablespoons dry roasted peanuts

-       1 or 2 hot red chilies, sliced and seeded

-       1/2 cup brown sugar

-       1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained

-       1 small green banana, sliced (optional)

Directions

-       Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter.

-       In a food processor chop fine the peanuts, then blend in the chilies, brown sugar, tamarind, liquid, and banana (if used) to form a paste.

-       It is traditional to serve the sauce and fruit separately.

-       Each diner may then select the fruit and dip it into the thick sauce.

-       The modern method is to toss the fruit and sauce together and serve the salad at room temperature.

Brunei - Black Rice Pudding (Bubur Ketan Hitam)

Black Rice Pudding 

(Bubur Ketan Hitam)

Ingredients

-       1¾ cup black glutinous rice

-       2 pandan leaves

-       5 cups of water

-       ½ cup palm sugar syrup

-       Pinch of salt

-       1½ cups fresh squeezed thick coconut milk

Directions

-       Rinse rice thoroughly for 2 minutes under running water.

-       Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot.

-       Simmer over medium heat for approximately 40 minutes.

-       Add palm sugar syrup and continue to cook until most of the liquid has evaporated.

-       Season with a pinch of salt.

-       Remove from heat, allow to cool.

-       Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk.

Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours.

Makes 4 servings.

Brunei - Mangoes With Sticky Rice

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.

COCONUT RICE (Khao Man):

-       Coconut rice can be prepared with another ordinary or sticky rice, depending on what sort of dish it is to be served with.

-       If using sticky rice, soak it first in plenty of water for at least two hours, but preferably overnight

-       If prepared with ordinary rice, serve with Salted Sun-Dried Beef (Nua Dad Diao) or other savoury dishes. Sticky coconut rice is delicious with mangoes.

-       2 cups rice 2 cups water 1 cup coconut cream Salt Rinse and drain the rice and put into a pan with the water, coconut cream and salt.

-       Mix well Bring to the boil over medium heat.

-       Reduce the heat and cover.

-       Simmer for 10 minutes.

-       When all the liquid has been absorbed, cook for a few more minutes over low heat.

-       The resulting slight burning of the rice at the bottom of the pan gives extra flavour to this dish.

Brunei - Sambal Dabo Lilang

Sambal Dabo Lilang

Ingredients

-       1 md Onion, cut into -thin strips

-       1 sm Tomato (ripe), -cut into small cubes

-       1 t Basil (fresh), -chopped fine

-       1 Lime rind, chopped -into tiny pieces

-       1/4 c Lime juice (fresh)

-       1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin strips

-       1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips

Directions

Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.

Brunei - Sweet Soy Sauce (Kecap Manis)

Sweet Soy Sauce 

(Kecap Manis)

Ingredients

-       2½ cups sugar

-       2¾ cups Chinese dark soy sauce

-       3 cloves garlic, cracked

-       ½ tsp. star anise pods

-       2 salam (Indian Bay) leaves

-       2 pieces laos (galanggal)

-       ½ cup water

Directions

-       Carmelize the sugar in a saucepan over low heat, stirring frequently.

-       When the sugar has melted, add the soy sauce and all the other ingredients.

-       Bring to a boil, and stir until the sugar has dissolved completely.

-       Cook over low heat for 10 minutes.

-       All this somewhat-thickened syrup to cool.

-       Before pouring it into one or more bottles, you have the choice of straining the sauce or not.

-       Sweet soy sauce could last for several months if refrigerated.

Makes approximately 2-3 cups.

Brunei - Sweet Chili Sauce (Sambal Kecap)

Sweet Chili Sauce  

(Sambal Kecap)

Ingredients

-       5 red chilies, sliced

-       4 small shallots, peeled and sliced

-       4 Tbs. sweet soy sauce

-       1 tsp. lime juice

Directions

Mix all ingredients well and ready to serve...easy, huh?

Brunei - Soto Chili Sauce (Sambal Soto)

Soto Chili Sauce 

(Sambal Soto)

Ingredients

-       6 red chilies, boiled

-       10 bird's eye chilies, boiled

-       1 clove garlic, fried

-       3 candlenuts, fried

-       salt to taste

-       a pinch of sugar

-       lime juice

Directions

-       Grind/pound the red chilies, bird's eye chilies, garlic and candlenuts together until it forms a paste.

-       Add the salt and sugar.

-       Last, add 3 Tbs. water aand limejuice to taste. Serve

Note: Keeps up to 1 week or longer if refrigerated.

Brunei - Shallot Chili Sauce (Sambal Bawang)

Shallot Chili Sauce 

(Sambal Bawang)

Ingredients

-       20 shallots, peeled and sliced

-       12 red chilies, seeded and sliced (be cautious!)

-       8 cloves garlic, peeled and sliced

-       1 tsp. salt

-       1 Tbs. dried shrimp paste (terasi), toasted

-       1 Tbs. lime juice

-       1 cup oil

Directions

-       Heat oil over medium high heat.

-       Sauté all ingredients except for the lime juice for approximately 2-3 minutes.

-       Cool, then add the lime juice.

Note: Keeps up to 1 week or longer if refrigerated.

Brunei - Aubergine Sauce (Sambal Terong)

Aubergine Sauce 

(Sambal Terong)

Yield: 6 servings

Ingredients

-       2 sm Aubergines

-       1 lg Spanish onion

-       4 Cloves garlic

-       1 tb Vegetable oil

-       2 ts Chilli powder

-       1 sl Terasi

-       1 ts Brown sugar

-       2 lg Tomatoes

Directions

-       Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry.

-       Cut up the tomatoes and remove the seeds.

-       Crush the terasi and garlic together.

-       Slice the onion thinly, and fry until slightly brown.

-       Add the garlic and terasi, the sugar and the chilli powder.

-       Put in the aubergine, and mix well.

-       Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes.

-       Taste, and add salt if necessary.

-       Then put the mixture into a pudding basin and steam it for 20 minutes.

If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.

This is a relish which can be used hot or cold.

Brunei - Sambal Oelek

Sambal Oelek

Ingredients

-       1 Dozen red chillies

-       1/2 t Shrimp paste

-       1/2 t Salt

-       1 T Tamarind juice

Directions

-       Pound chillies, shrimp paste and salt together in a mortar.

-       Stir in tamarind juice.

-       Alternatively, blend all ingredients in a blender.

** This mixture is an ingredient used in most Indonesian dishes. It can be kept in the refrigerator for several weeks.