Mian ge lamin

As someone who’s always on the move and only comes home only to sleep, what i find on the dining table at home when I AM HOME are some of the most amazing, as these pics will show you.

Beras Kabun, organic rice, rich in fibre.

Green Ulam consisting of blanched Okra, Pegaga and Long Beans, also Kacang Bendir…

Chicken feet in tangy Turmeric and Tamarind gravy.

OK, so Sardines are not ‘traditional’ Bruneian food, but they ARE ‘traditionally’ extracted from those oval-shaped cans, and then  cooked with lots of large onions, shallots, garlic and chilli. Apparently nice if you squeeze lime over it.

This is Chicken feet in dry curry. The green bits you see are actual curry leaves.

Ani Bayam Nur, but not too sure if it’s actually related to Spinach despite its name.

Yang ini pulak, Ayam Goreng Garing. Basically it’s chicken marinated in soy sauce, chilli, and ginger and then deliberately over-fried. This makes it crispy, though a bit chewy. But nice.

These Green mussels have been sauteed in green and red chillis, with shallots and garlic and a bit of oyster sauce.

In Tutong language, this is called ‘Puta masak lempan’ or ‘Ikan masak dadah’ or simply ‘Fish boiled in broth’. The usual suspects: ginger, shallots, lemongrass, but with a bit of turmeric and dried asam.

Here’s the famous Pais Daging, marinated beefcuts and fats stuffed into palm pockets and grilled over low fire. But modern versions uses aluminum foil.

A close-up…

And here’s something that’s not so traditional. It’s rolled up bread slices with with filling and then dipped in egg and deep-fried. Good news for the heart, I’m sure!

And that’s it! Karang lagi upload.

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5 responses

  1. Ai pais! I wonder if maw bagi sudah the recipe to that lecturer from cambodia..

    eh eh..on another note, i had belutak tadi. Sepatutnya ah it should be included in the wiki for sausage, entered under the national variety for Brunei. it’s interesting how a number of cultures like to stuff meat in casings.

  2. Belutak is nyaman. i should feature it. But alum makan for a while now. But doubt if it’s a sausage. It looks like one, but it’s not really one, is it? I think it’s stuffed in the intestine but to cure saja, so the skin is just a bag. Real sausages are minced meat that are compacted into similar skin, and form a solid piece with firm texture. Belutak is not compacted. antah. Opinions???

  3. awu ah..in that case it doesn’t qualify as a sausage then..but why does it have to be encased in intestines kan? does it really matter kalau nada casing? hehe..it’d probably be called lalap without the casing. nice isn’t it how everything’s so convenient nowadays..d hua ho pun bejual frozen belutak..

  4. hmmm… dont think it’d qualify as lalap jua coz lalap kan in thin pieces… whereas belutak is just oddbits. In Tutong kena panggil ‘Si jeot’ (daging jahat, literally, but really daging inda baik, not the best bits). Let’s not get into the semantics and do a componential analysis, shall we? How do you have yours? I microwave mine, on high 2 min. Easy peasy.

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