Introduction: Widely regarded as Cameroon's national dish, ndolé is a rich stew of bitterleaf simmered with a groundnut paste, beef and dried or fresh shrimp, its bitter-savoury depth balanced by the nuttiness of the sauce. Cultural Background: Widely regarded as Cameroon's national dish, ndolé is a rich stew of bitterleaf simmered with a groundnut paste, […]
Introduction: Nem are Cambodia's cool, fresh answer to fried spring rolls: rice paper wrapped around herbs, vermicelli, shrimp and pork, served with a peanut-hoisin or fish-sauce dip. Cultural Background: Nem are Cambodia's cool, fresh answer to fried spring rolls: rice paper wrapped around herbs, vermicelli, shrimp and pork, served with a peanut-hoisin or fish-sauce dip. […]
Introduction: Bok L'hong, meaning 'pounded papaya,' is Cambodia's version of the green papaya salad found across mainland Southeast Asia, distinguished by its use of fermented crab or prahok alongside lime, chili and palm sugar, pounded together in a large mortar. Cultural Background: Bok L'hong, meaning 'pounded papaya,' is Cambodia's version of the green papaya salad […]
Introduction: Drawing on the archipelago's deep relationship with the Atlantic, arroz de marisco is a loose, brothy seafood rice enriched with tomato and garlic, commonly cooked on Sundays or when the morning catch has been especially good. Cultural Background: Drawing on the archipelago's deep relationship with the Atlantic, arroz de marisco is a loose, brothy […]
Introduction: Simple grilled shrimp, seasoned generously with garlic and lime, reflect the everyday abundance of the Atlantic around the islands. Cultural Background: Simple grilled shrimp, seasoned generously with garlic and lime, reflect the everyday abundance of the Atlantic around the islands. Served as a starter at gatherings or from small roadside grills, they are eaten […]
Introduction: Ulam-ulaman is a platter of raw and lightly blanched vegetables and fresh herbs, eaten across Malay households in Brunei as a refreshing counterpoint to rich, spiced mains. Cultural Background: Ulam-ulaman is a platter of raw and lightly blanched vegetables and fresh herbs, eaten across Malay households in Brunei as a refreshing counterpoint to rich, […]
Introduction: Keropok udang, prawn crackers, are shared across Borneo and enjoyed throughout the year in Brunei but especially during Chinese New Year and Hari Raya, when tins of the crisp, golden discs appear on nearly every coffee table. Cultural Background: Keropok udang, prawn crackers, are shared across Borneo and enjoyed throughout the year in Brunei […]
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: Nasi Katok — 'knock rice' — began as a humble late-night takeaway sold from a small flat in Bandar Seri Begawan in the 1980s, named for customers knocking on the window to order. Cultural Background: Nasi Katok — 'knock rice' — began as a humble late-night takeaway sold from a small flat in Bandar […]
Introduction: Wild fiddlehead ferns, known locally as paku or pakis, grow abundantly along Brunei's riverbanks and are gathered and stir-fried as a simple, everyday vegetable side. Cultural Background: Wild fiddlehead ferns, known locally as paku or pakis, grow abundantly along Brunei's riverbanks and are gathered and stir-fried as a simple, everyday vegetable side. Their tender, […]