Sungkai is ‘to break your fast’, usually at sunset, although i do know of a few people who sungkai much earlier…
I’ve had quite a range of tasties so far, but this being Day 2 of the puasa, i can promise you plenty more to come…
This is Tempe (soy beans) with anchovies, crispy, sweet and spicy…
And here’s what’s left two minutes later….
buyon berabis …
All this sweet and spicy is washed down by none
other than the Teh Tarik Halia (Ginger Teh tarik) that
I love so much… heats the body up… good for blood
circulation apparently, tapi Im not too sure about all
that cream in the tea pulang…
At home I was met by this delicious offering of ‘marunung’ (a version of ‘takuyong’, or ”l’escargot”, or simply ‘snails’). This was boiled water with the usual mix of ginger, chili, shallots and lemongrass. The the broth makes for a nice earthy and sweet soup.
There was ‘Ikan goreng’, fried fish, lightly coated in tamarind and chili paste.
Another fish dish was one Kunyit asam (Sour Turmeric). The asam is the dried sour fruit that you see by the chili here. Two or three pieces of these is enough to give off that tangy taste to complement the subtle turmeric. This dish is called ‘Lempan’ in Tutong (I think).
Below you’ll see salted fish with aubergine. Looks nice. But I’m not a fish-eater I can’t tell you what this, or the other fish dishes, tastes like… you’ll just have to use your imagination.
If you’re not squeamish, then try this. It’s chicken feet in thick soy gravy. The marrow adds sweetness to this dish, and the natural fat from the feet gives the gravy a consistency that complements your white rice nicely.
You must have some veg to go with the chicken feet and fish.
This is Sawi (I think it’s Green Pak Choy) masak tumis with dried prawns and some belacan and chili.
This ‘Umbut’ or the shoots of either Nibong or Rotan, i’m not sure. It’s naturally sweet tasting and is usually cooked like this (Masak air) with crushed dried prawn, belacan, chili and shallots.
Sambal batang pisang (Banana shoots sambal). The young stem of the banana tree is diced and blanched, and coated with lime juice. Add salt, chili, shallots and dried prawns.
Sayur Keladi (Yam stalk) is a kampung dish. The stalk is skinned and boiled until it soft. The texture resembles that of the Tarung or aubergine, except Keladi is more fibrous. But it slides down your throat really well.
This is long beans crushed with some dried prawns and chili. A simple dish, but delicious. The chili brings out the appetite in me.
Asam Kelumbi is a very very sour fruit. But once smothered in belacan and chili, the sourness becomes mellow. This fruit is normally pickled or made into a ‘jaruk’.
This bright pink fruit is for real!! It’s called Temelus in Tutong language or Pangalaban in Brunei Malay.
Pink indicates the fruit is ready to eat. This isn’t a sweet fruit. In fact it’s normally treated as a savoury and eaten with rice. Tastes a bit like avocado, but more intense.
The brown fruit is Jaring. It’s usually boiled and can then be eaten just like that, or made into a sambal. Not a popular ‘fruit’ because it makes your pee stink… much like asparagus, but 10 times more pungent! It’s got the texture of the chestnut, and is nice to snack on with some dessicated coconut with sugar.
I had my jaring with belacan, crushed with chili and pusu or anchovies.
And that was just dinner!! Maybe I should eat at home more often…