Elite life
Brunei (Brunei Recipes)
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
Cooking Instructions:
Rub salt on spareribs. Heat pan till very hot. Add 2 tablespoons of shortening. Fry spareribs till well-browned. Set aside for later use. 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. 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. Serve hot with cruller slices.
Ingredients:
Clarified Butter (or substitute with cooking oil)
4 Eggs
1 lb plain flour
3/4 teaspoon fine salt
1/2 teaspoon pepper
1/4 teaspoon baking powder
Meat Filling:
20 oz minced mutton
1/2 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon turmeric powder
20 oz onions (diced)
20 cardamoms, seeded
2 heaped tablespoons roasted coriander seeds
l level tablespoon aniseed
Cooking Instructions:
Meat Filling: Fry turmeric in a little oil. Set aside for later. Cook mutton with rest of ingredients and add turmeric. season to taste. Dough: Mix flour and baking powder together into a bowl with 12 fl oz of water. Kneed into a smooth dough. Cover bowl and leave dough overnight. Divide dough into 4 equal portions. Roll out thinly on an oiled marble top (or glass cutting board). Spread liberally with butter/oil. Fold and shape into balls. Cover dough with a damp cloth. Set aside for 1/2 hour.
3. Roll out each dough piece into a thin rectangle. Place filling evenly in centre of dough. Pat lightly beaten egg over meat. Wrap dough over meat to form a square. Fry in hot butter/oil till brown on both sides. Serve hot.
Servings: 4
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
Cooking Instructions:
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.
Servings: 4
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
Cooking Instructions:
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.
Servings: 10-12
Ingredients:
2 lbs. cassava 200 gram granulated sugar
½ tsp. vanilla
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
100 cc water
food color
Molder
Cooking Instructions:
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. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut. Serve at room temperature, or refrigerate for an hour and serve chilled.
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
Salt to taste
Cooking Instructions:
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.
Ingredients:
1 chicken, about 900 gms ( 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
Cooking Instructions:
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.
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
Cooking Instructions:
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.
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
Cooking Instructions:
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 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 Coaning:
Two Eggs, beaten
Toasted bread crumbs, grounded
Oil for deep frying
Cooking Instructions:
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.
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
Cooking Instructions:
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.
Ingredients:
1 cup Coconut cream
4 tablespoons Sugar
1 teaspoon Salt
4 Ripe mangoes
3 cups Sticky coconut rice
Cooking Instructions:
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.
Servings: 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)
Cooking Instructions:
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.
Ingredients:
3 cups (750 ml) all-purpose flour
1 teaspoon (5 ml) salt
1 cup (250 ml) vegetable shortening
4 to 6 tablespoons (60 to 90 ml) hot tap water
3 eggs
1/3 cup (80 ml) sugar
1 1/2 cups (375 ml) milk
Cooking Instructions:
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.
