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MEDIA CONTENT EXCHANGE >> Media Content Exchange >> Information Department, Brunei Darussalam >> Media Content Exchange 2016

26 August 2016 (Readers 1853)

Brunei have adopted many local cuisines from their neighbouring countries, such as Malaysia, Indonesia and Singapore, and put their own twist on it. There are also touches of Chinese and Indian cuisines which is common to see in Brunei local dishes. Rice is described as the staple food in Bruneis menu. However, pork is hardly seen in the menu since Brunei is a Muslim country. In addition, most of the local dishes are spicy since the country is a home for many different unique spices.
Firstly, majority of local Bruneians favourite authentic native food is Ambuyat and it is also known as Bruneis delicacy. It is derived from the interior trunk of the sago palm tree. It has a sticky, slimy goo texture and is normally dipped with several sauces, from sweet to spicy, called Tempoyak or Binjai. Ambuyat is also served with a set of local dishes where families usually gathers together to enjoy it.
Secondly, Ketupat is a cheap and delicious local food where people can find the authentic taste of Bruneian cuisine. Ketupat is a kind of rice dumpling where the rice is packed inside a wooven palm leaf pouch and boiled. It has been cooked uniquely around the region for centuries.
Thirdly, Ayam Penyet is an Indonesian dish where the fried chicken have a soft texture by smashing it down and marinate it with herbs and peppers. It is usually served with spicy sambal and salad.
Forth, Roti or Martabak is originated in India and it is commonly found in Pakistan, Sri Lanka and Bangladesh. Roti/Murtabak is a cheap and delicious baked flatbread, and inside it there are varieties of cooked meats and vegetables. It is served with several curry sauces for dipping.
Lastly, Rendang is a spicy meat dish where it is always traditionally served by the Malay community in traditional ceremonies, wedding feasts and Eid celebration. It is originated from Indonesia but it is commonly served around Southeast Asia. Rendang is cooked with rich spices along with coconut milk and a paste of mixed ground spices. Dry rendang can last up to four weeks.
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