Guide To Hetalia ASEAN Fanfic: Brunei Darussalam

Fimmtudag: Just for your information (it's food edition this week)

Brunei: Here's top 5...I mean top 6 of local foods to try...

Ambuyat

It's white and sticky and has a gooey texture. It looks strange and tastes even stranger for the uninitiated but ambuyat is something that most Bruneians grew up eating and love (regardless how evolved their palates have become) and tourists must try! Ambuyat, a traditional food unique to Brunei, is prepared by mixing ambulong (sago flour) and hot water, stirring slowly and meticulously until a smooth consistency is achieved. It is a complete meal if eaten with accompanying dips and side dishes. The dipping sauces are usually hot and tangy. Common side dishes include ulam-ulaman (local vegetables and herbs served raw), to counter the fiery kick of the dips; assam fish, whole fish cooked in a light sweet and sour broth; lalap, beef jerky marinated in various spices; beef tendons braised in spices and containing lots of fatty bits; and kang kong simply stir-fried. Special chopsticks called candas are used to eat ambuyat. You can find ambuyat at most of the local restaurants.

Kueh Penyaram

A traditional Brunei Malay kueh or loosely translated "cake", kueh penyaram is round and brown in colour and essentially made from flour, water and palm sugar. Deep-fried till it's crispy on the edges, it is light, airy and spongy. It's a great tea-time snack! Kueh Penyaram is easily available at most night markets.

Nasi Katok

Nasi Katok is unique to Brunei although essentially it is just a packet of rice with a small piece of chicken or beef or sambal. Other variations may include a small piece of egg. The price factor is definitely one of its highlights: you pay only B$1 for a packet of nasi katok. What's unique about it is perhaps its origin. The word "katok" means "knock" in Malay whereas "nasi" means "rice". In the olden days, some enterprising people used to sell packed rice straight out of their kitchens. To buy a packet of rice, you have to literally knock on someone's door; thus the name "nasi katok". Now, nasi katok is sold at night markets and local eateries. It's economical and tasty.

Kueh Jelurut

This traditional Bruneian kueh is unique simply because of its conical shape. Wrapped with daun mengkuang (a variety of the pandanus family), kueh jelurut is made from rice flour, coconut milk and the juice of pandan leaves, and steamed till it's cooked. The way to eat kueh jelurut is to unwrap it from the base all the way to the top to reveal the green kueh. It's soft and sweet. Look out for this kueh when you browse the stalls at the local markets.

Tumpi

Commonly referred as the Brunei version of the humble pancakes, tumpi is crispy on the outside and soft and doughy on the inside. Often accompanied by chicken or beef curry, tumpi at local eateries.

Durian

Popularly known as the "king of fruits" in Asia, many varieties of this thorny fruit are available. One particular variety that is unique to Brunei is the locally known as the "durian otak udang galah" (a rather unappetizing reference to the brain matter of the king prawn; loosely translated it means "prawn brain durian"). Its pulp is crimson red in colour as compared to the usual milky white and yellow varieties. Locals love the sweet and creamy fruit. This variety is seasonal, usually found in abundance from September onwards; it's smaller and more thorny than the Malaysian or Thai durians. If you're averse to pungent smells, beware! Like all durians, this variety packs a powerful punch as well.