Introduction: Kuih lapis, meaning 'layered cake', is a soft, chewy steamed dessert enjoyed across Brunei and the wider Malay world, prized for its striking bands of colour and its playful, peel-apart texture. Cultural Background: Kuih lapis, meaning 'layered cake', is a soft, chewy steamed dessert enjoyed across Brunei and the wider Malay world, prized for […]
Introduction: Murtabak is a thick, stuffed relative of roti canai, filled with a spiced minced meat and egg mixture before being folded and pan-fried until crisp on the outside and richly savoury within. Cultural Background: Murtabak is a thick, stuffed relative of roti canai, filled with a spiced minced meat and egg mixture before being […]
Introduction: Kueh Lenggang is a thin, fragrant pandan-green crepe rolled around a coconut filling, eaten across Brunei as a light breakfast or morning tea snack. Cultural Background: Kueh Lenggang is a thin, fragrant pandan-green crepe rolled around a coconut filling, eaten across Brunei as a light breakfast or morning tea snack. The name refers to […]
Introduction: Ambuyat is Brunei's proud national dish and its most distinctive culinary symbol. Cultural Background: Ambuyat is Brunei's proud national dish and its most distinctive culinary symbol. Made from the starch of the interior trunk of the sago palm, it is mixed with hot water until it forms a glossy, glue-like paste with almost no […]
Introduction: Selurut, also known by regional names such as celorot or jelurut, is a cone-shaped steamed sweet made from rice flour, sago, coconut milk and salt, poured into cones rolled from young coconut leaves and steamed until soft and delicately sweet. Cultural Background: Selurut, also known by regional names such as celorot or jelurut, is […]
Introduction: Nicknamed 'Kuih UFO' for its flying-saucer shape, penyaram is a much-loved Bruneian fried snack made from rice flour, coconut milk and palm sugar, a joint creation of the Bruneian Malay and Bajau communities. Cultural Background: Nicknamed 'Kuih UFO' for its flying-saucer shape, penyaram is a much-loved Bruneian fried snack made from rice flour, coconut […]
Introduction: Roti canai, a flaky, pan-fried flatbread of Indian origin, arrived in Brunei via the historic spice trade and Indian communities who settled across Borneo, and it is now a breakfast and supper staple in nearly every Bruneian coffee shop. Cultural Background: Roti canai, a flaky, pan-fried flatbread of Indian origin, arrived in Brunei via […]
Introduction: Roti Kuning — literally 'yellow bread' — is a soft, egg-enriched bun sold every morning at bakeries and roadside stalls across Bandar Seri Begawan. Cultural Background: Roti Kuning — literally 'yellow bread' — is a soft, egg-enriched bun sold every morning at bakeries and roadside stalls across Bandar Seri Begawan. Two buns are traditionally […]
Introduction: Broa de fuba is a dense, slightly sweet cornmeal bread with roots in Portuguese broa traditions, adapted in Brazil using fuba (fine cornmeal). Cultural Background: Broa de fuba is a dense, slightly sweet cornmeal bread with roots in Portuguese broa traditions, adapted in Brazil using fuba (fine cornmeal). It is commonly served at afternoon […]
Introduction: Pastel was introduced by Chinese and Japanese immigrant communities in São Paulo in the early 20th century, adapting Chinese fried dumpling techniques with Brazilian fillings. Cultural Background: Pastel was introduced by Chinese and Japanese immigrant communities in São Paulo in the early 20th century, adapting Chinese fried dumpling techniques with Brazilian fillings. It is […]